Description
This festive Christmas Salmon recipe combines the tart sweetness of pomegranate molasses and maple syrup with aromatic rosemary and vanilla to create a beautifully glazed salmon perfect for holiday gatherings. Baked to perfection, the salmon is tender and infused with a rich, slightly sweet sauce, garnished with fresh pomegranate seeds and rosemary sprigs to add a seasonal touch.
Ingredients
Scale
Glaze Ingredients
- ¼ cup pomegranate molasses
- ¼ cup maple syrup
- 1 tablespoon butter
- 1 tablespoon vanilla extract
- 1 teaspoon dried rosemary
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Main Ingredient
- 6 pieces of salmon (fillets or portions as preferred)
Garnish
- Pomegranate seeds, for serving
- Rosemary sprigs, for serving
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare Glaze: In a medium-sized frying pan over medium-high heat, combine the pomegranate molasses, maple syrup, butter, vanilla, dried rosemary, salt, and pepper. Bring the mixture to a boil and allow it to continue boiling for approximately 4 minutes, stirring occasionally, until it thickens slightly. Remove from heat and let it cool until it reaches a molasses-like consistency.
- Glaze Salmon: Lay the salmon pieces on the prepared baking sheet. Spread the thickened pomegranate glaze evenly over the top of each salmon piece. It may seem thick and difficult to spread initially, but it will loosen up during baking.
- Bake Salmon: Place the salmon in the preheated oven and bake for 8 to 9 minutes, or until the internal temperature reaches 140 degrees Fahrenheit (60 degrees Celsius). Halfway through baking, spoon some of the glaze that has run onto the pan back over the salmon to intensify the flavor.
- Serve and Garnish: Remove the salmon from the oven and transfer to serving plates. Garnish with fresh rosemary sprigs and sprinkle pomegranate seeds over the salmon for both visual appeal and a burst of fresh flavor.
Notes
- Use fresh, skin-on salmon fillets for best results and to prevent drying out during baking.
- You can adjust the amount of maple syrup and pomegranate molasses to taste depending on your preference for sweetness and tartness.
- The internal temperature of salmon should reach 140°F for safe consumption while maintaining moistness; use a meat thermometer for accuracy.
- The sauce thickens as it cools—ensure it is cool to touch before spreading on the salmon to avoid melting the butter too much.
Nutrition
- Serving Size: 1 salmon fillet (approximately 6 oz)
- Calories: 320
- Sugar: 8g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg
