Description

This festive Christmas Salmon recipe features tender, oven-baked salmon glazed with a luscious homemade pomegranate and orange syrup. The citrusy and slightly sweet glaze enhances the natural flavors of the salmon, making it a perfect centerpiece for holiday dinners. Garnished with fresh pomegranate seeds, orange slices, parsley, and green onions, this dish is as beautiful as it is delicious.

Ingredients

Scale

Salmon

2 lbs. salmon
½ teaspoon kosher salt
¼ teaspoon black pepper

Pomegranate-Orange Sauce

2 cups pomegranate juice
¼ cup brown sugar
¼ cup fresh squeezed orange juice (from about 1 orange)
1 tablespoon orange zest (from about 1 orange)

Garnish

Pomegranate seeds (for garnish)
Orange slices (for garnish)
Parsley (for garnish)
Green onions (for garnish)

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Instructions

Preheat Oven: Preheat your oven to 300° F and line a large baking sheet with parchment paper to prevent sticking and aid clean-up.
Prepare Salmon: Place the salmon skin-side down on the baking sheet. Season the fish evenly with kosher salt and black pepper to enhance its natural flavor.
Make Sauce: In a saucepan over medium heat, combine the pomegranate juice, brown sugar, fresh orange juice, and orange zest.
Reduce Sauce: Bring the mixture to a boil, then reduce to a simmer and cook for 20 to 25 minutes, stirring occasionally until the sauce thickens to a syrup-like consistency.
Glaze Salmon: Brush the thickened pomegranate-orange sauce generously over the salmon to infuse fruity sweetness.
Bake Salmon: Place the glazed salmon in the preheated oven and bake for 30 to 38 minutes, or until the internal temperature reaches 145° F, ensuring the salmon is perfectly cooked but still moist.
Garnish and Serve: Transfer the salmon to a serving platter, then garnish with fresh pomegranate seeds, orange slices, chopped parsley, and sliced green onions for a festive and colorful presentation.

Notes

Ensure the internal temperature of the salmon reaches 145° F for safe consumption.
You can prepare the pomegranate sauce ahead and refrigerate; reheat gently before glazing.
Adjust brown sugar to taste depending on the sweetness of your pomegranate juice.
For a crispier skin, broil the salmon for the last 2-3 minutes of cooking, watching carefully to avoid burning.
This recipe pairs well with roasted vegetables or a fresh green salad.