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Christmas Salmon Dish: A Festive Recipe to Delight Your Holiday Table


  • Author: Layla
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

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

  1. In a medium bowl, combine the olive oil, salt, black pepper, lemon juice, minced garlic, and chopped dill. Whisk until well combined.
  2. Add the honey and Dijon mustard to the bowl and whisk again until fully incorporated.
  3. Stir in the maple syrup to enhance sweetness and create a glaze.
  4. Place the salmon fillets in a shallow dish or resealable plastic bag. Pour the marinade over the salmon, ensuring each fillet is well coated.
  5. Cover the dish with plastic wrap or seal the bag, and refrigerate for at least 30 minutes (up to 2 hours for deeper flavor).
  6. Preheat your oven to 400°F (200°C).
  7. Line a baking sheet with parchment paper or lightly grease it with cooking spray.
  8. Remove the marinated salmon from the refrigerator and let it sit at room temperature for about 10 minutes.
  9. Place the salmon fillets on the prepared baking sheet, skin-side down, leaving space between each fillet.
  10. Drizzle any remaining marinade over the top of the salmon.
  11. Bake for 12-15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
  12. In a small bowl, combine the pomegranate seeds and chopped walnuts (if using) for garnish.
  13. Once the salmon is cooked, let it rest for a couple of minutes.
  14. Serve each salmon fillet on a plate, spooning some pan juices over the top.
  15. Sprinkle the pomegranate and walnut mixture generously over the salmon.
  16. 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