Description
This festive Christmas Salmon recipe features tender, slow-baked salmon glazed with a luscious pomegranate and orange reduction. Garnished with vibrant pomegranate seeds, fresh orange slices, parsley, and green onions, this elegant dish offers a perfect balance of sweet and tangy flavors, making it an impressive centerpiece for holiday gatherings or special occasions.
Ingredients
Scale
Salmon
- 2 lbs. salmon
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Pomegranate Orange Glaze
- 2 cups pomegranate juice
- ¼ cup brown sugar
- ¼ cup fresh squeezed orange juice (about 1 orange)
- 1 tablespoon orange zest (from about 1 orange)
Garnishes
- Pomegranate seeds
- Orange slices
- Parsley
- Green onions
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 300° F. Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Season the salmon: Place the salmon skin-side down onto the prepared baking sheet. Season the salmon evenly with kosher salt and black pepper to enhance its natural flavors.
- Make the pomegranate orange glaze: In a medium saucepan over medium heat, combine the pomegranate juice, brown sugar, fresh orange juice, and orange zest. Bring the mixture to a boil, then reduce heat and simmer for 20 to 25 minutes, stirring occasionally until the sauce thickens to a syrup-like consistency.
- Glaze the salmon: Brush the thickened pomegranate orange sauce generously over the salmon, ensuring it is well coated to impart sweet and tangy flavors throughout the fish.
- Bake the salmon: Place the glazed salmon in the preheated oven and bake for 30 to 38 minutes, until the internal temperature reaches 145° F, indicating the salmon is perfectly cooked but still tender and moist.
- Garnish and serve: Transfer the salmon to a serving platter. Garnish with fresh pomegranate seeds, orange slices, chopped parsley, and sliced green onions for a beautiful and flavorful presentation that suits holiday tables.
Notes
- Cooking the salmon at a low temperature helps prevent drying out and keeps it moist and tender.
- This recipe can be easily adapted for individual salmon fillets for smaller meals or portion control.
- Any leftover pomegranate reduction sauce can be stored in the refrigerator for up to 7 days. It makes a delicious glaze for chicken or other meats.
- Nutritional values are estimated and may vary depending on exact ingredient brands and portion sizes.
Nutrition
- Serving Size: 1/8 of recipe (about 4 ounces salmon)
- Calories: 280
- Sugar: 10g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 70mg
