Description
This Christmas Salmon recipe is a festive and flavorful dish that is perfect for holiday gatherings. The combination of sweet maple syrup, tangy Dijon mustard, and fresh herbs creates a delicious glaze that perfectly complements the rich salmon. Topped with pomegranate seeds and fresh parsley, this dish is as beautiful as it is delicious.
Ingredients
Scale
Salmon:
- 2 lb side of salmon, skin on and pin bones removed
Glaze:
- 3 tbsp olive oil
- 2 tbsp Dijon mustard
- 2 tbsp maple syrup
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1 tsp orange zest
- 1 tsp salt
- ½ tsp ground black pepper
Finishing Touches:
- ½ cup pomegranate seeds
- ¼ cup chopped fresh parsley
- 2 tbsp chopped fresh dill
- Lemon wedges, for serving
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare the salmon: Place the salmon skin-side down on the prepared baking sheet.
- Make the glaze: In a small bowl, whisk together the olive oil, Dijon mustard, maple syrup, garlic, lemon juice, orange zest, salt, and pepper. Brush the mixture over the salmon.
- Bake: Bake for 18–22 minutes until the salmon is cooked through.
- Rest and serve: Let the salmon rest for 5 minutes. Transfer to a serving platter, sprinkle with pomegranate seeds, parsley, and dill. Serve with lemon wedges.
Notes
- You can prepare the glaze ahead of time and refrigerate it for up to 24 hours.
- For added heat, sprinkle red pepper flakes into the glaze.
- This dish pairs well with roasted vegetables or a quinoa salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 fillet
- Calories: 320
- Sugar: 6 g
- Sodium: 410 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 70 mg
