Description
This Christmas Salmon is a festive and flavorful holiday main dish featuring tender fillets glazed in a sweet pomegranate-maple sauce and topped with fresh rosemary and pomegranate seeds—ready in just 18 minutes.
Ingredients
- 1/4 cup pomegranate molasses
- 1/4 cup maple syrup
- 1 tablespoon butter
- 1 tablespoon vanilla
- 1 teaspoon dried rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 6 pieces salmon
- Pomegranate seeds (for garnish)
- Fresh rosemary sprigs (for garnish)
Instructions
1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a medium frying pan over medium-high heat, bring the pomegranate molasses, maple syrup, butter, vanilla, rosemary, salt, and pepper to a boil.
3. Boil for 4 minutes, then remove from heat and let the sauce cool until thickened like molasses.
4. Lay the salmon fillets on the prepared baking sheet and spread the thickened pomegranate glaze on top of each piece.
5. Bake for 8–9 minutes, or until the salmon reaches an internal temperature of 140°F (60°C).
6. Remove from oven and spoon some of the extra sauce from the pan over the fillets.
7. Serve garnished with fresh rosemary sprigs and pomegranate seeds.
Notes
Use skinless salmon fillets for easier serving and better glaze coverage.
Make the sauce in advance and refrigerate; reheat gently before use.
Serve with roasted vegetables, wild rice, or mashed potatoes for a complete holiday meal.
Leftovers can be stored in an airtight container in the fridge for up to 2 days.