Description
This festive Christmas Salmon Recipe features a tender 2 lb side of salmon glazed with a delightful mixture of olive oil, Dijon mustard, honey, garlic, fresh herbs, and bright orange zest and juice. Baked to perfection and topped with vibrant pomegranate seeds and fresh parsley, this dish makes an elegant and healthy main course perfect for holiday celebrations.
Ingredients
Scale
Salmon
- 2 lb side of salmon (skin-on)
Glaze
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 2 garlic cloves, minced
- 1 teaspoon orange zest
- 1 tablespoon fresh orange juice
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Garnish
- 1/4 cup pomegranate seeds
- 2 tablespoons chopped fresh parsley
- Optional orange slices for garnish
Instructions
- Preheat oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper. Place the salmon skin-side down on the sheet to prepare for baking.
- Make glaze: In a small bowl, whisk together olive oil, Dijon mustard, honey, minced garlic, orange zest, fresh orange juice, chopped rosemary, thyme leaves, salt, and black pepper until fully combined.
- Coat salmon: Generously brush the glaze over the top of the salmon, ensuring an even coating that will infuse the fish with rich flavors during baking.
- Bake salmon: Place the baking sheet in the oven and bake the salmon for 12–15 minutes. It is done when the fish flakes easily with a fork and has reached an internal temperature of 145°F (63°C).
- Rest fish: Remove the salmon from the oven and let it rest for 5 minutes on the baking sheet. This allows juices to redistribute for moist, flavorful fish.
- Serve: Transfer the salmon to a serving platter, sprinkle pomegranate seeds and chopped parsley over the top, and garnish with orange slices if desired. Serve warm for a festive presentation.
Notes
- You can prepare the glaze up to a day ahead and store it covered in the refrigerator.
- This dish pairs wonderfully with roasted vegetables, wild rice, or a fresh festive salad.