Description
This Baked Salmon with Pomegranate and Walnut Glaze is a festive and flavorful dish, perfect for holiday gatherings. Marinated in a sweet and tangy blend, the salmon is baked until tender and topped with vibrant pomegranate seeds and crunchy walnuts, creating a visually stunning and delicious centerpiece for any meal.
Ingredients
Scale
- 4 salmon fillets (about 6 ounces each)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 2 cloves garlic, minced
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 tablespoon honey
- 1/4 cup Dijon mustard
- 1/4 cup maple syrup
- 1/2 cup pomegranate seeds
- 1/4 cup chopped walnuts (optional)
- Fresh parsley for garnish
Instructions
- In a medium bowl, combine the olive oil, salt, black pepper, lemon juice, minced garlic, and chopped dill. Whisk until well combined.
- Add the honey and Dijon mustard to the bowl and whisk again until fully incorporated.
- Stir in the maple syrup to enhance sweetness and create a glaze.
- Place the salmon fillets in a shallow dish or resealable plastic bag. Pour the marinade over the salmon, ensuring each fillet is well coated.
- Cover the dish with plastic wrap or seal the bag, and refrigerate for at least 30 minutes (up to 2 hours for deeper flavor).
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease it with cooking spray.
- Remove the marinated salmon from the refrigerator and let it sit at room temperature for about 10 minutes.
- Place the salmon fillets on the prepared baking sheet, skin-side down, leaving space between each fillet.
- Drizzle any remaining marinade over the top of the salmon.
- Bake for 12-15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- In a small bowl, combine the pomegranate seeds and chopped walnuts (if using) for garnish.
- Once the salmon is cooked, let it rest for a couple of minutes.
- Serve each salmon fillet on a plate, spooning some pan juices over the top.
- Sprinkle the pomegranate and walnut mixture generously over the salmon.
- Garnish with fresh parsley.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, place the salmon in a preheated oven at 350°F (175°C) until warmed through.
- Prep Time: 10 minutes
- Cook Time: 15 minutes