This Christmas Salmon is a festive dish that will brighten your holiday table. With its flaky texture and delicious glaze, it’s sure to impress everyone!
The sweet and tangy sauce makes it extra special. Honestly, I can’t resist grabbing extra pieces every time—I mean, who can say no to tasty salmon during the holidays? 🎄
Preparing it is a breeze! Just season, bake, and watch it disappear. I love serving it with some roasted veggies. It’s a tasty way to celebrate the season!
Key Ingredients & Substitutions
Salmon Fillet: Fresh salmon is best for flavor and texture, but you can use frozen salmon; just ensure it’s completely thawed before cooking. If you’re looking for an alternative, try trout or even a thick-cut white fish like halibut.
Olive Oil: Extra virgin olive oil is recommended for its rich flavor. If allergic to olive oil, you can use avocado oil or melted butter to achieve similar results.
Pomegranate Seeds: These add a beautiful pop of color and taste. If pomegranates aren’t available, you can substitute with sliced strawberries or chopped kiwi, but it will change the overall flavor.
Balsamic Vinegar: This gives a lovely sweetness to the dish. In a pinch, you can use red wine vinegar mixed with a bit of sugar or honey to mimic the sweet tang of balsamic.
How Do I Get the Perfect Bake on Salmon?
Baking salmon is simple, but some tips help achieve the perfect flakiness without drying it out. Start by preheating your oven to 400°F (200°C) to ensure even cooking. Place the salmon on a lined baking sheet and season generously.
- For moisture, drizzle with olive oil and a tangy glaze—this keeps the salmon juicy while it bakes.
- Cooking time varies by thickness, but a general rule is 12-15 minutes per inch of thickness. Salmon is done when it flakes easily with a fork and looks opaque.
- If you prefer a crispy top, finish with a quick broil for a minute or two at the end, watching closely to avoid burning.
Christmas Salmon
Ingredients You’ll Need:
- 1 large salmon fillet (about 2 pounds), skin on or off as preferred
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 lemon, thinly sliced
- 1/2 cup fresh pomegranate seeds
- 1/4 cup fresh parsley, finely chopped
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1 garlic clove, minced
- Optional garnish: sprigs of fresh dill or parsley
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 15 minutes to cook, making the total time around 25 minutes. It’s quick enough to whip up on a busy holiday evening while being impressive enough for guests!
Step-by-Step Instructions:
1. Preheat Your Oven:
Begin by preheating your oven to 400°F (200°C). This is important for ensuring your salmon cooks evenly.
2. Prepare the Baking Sheet:
Line a baking sheet with parchment paper or lightly grease an ovenproof dish to prevent the salmon from sticking.
3. Season the Salmon:
Place the salmon fillet on the prepared surface, skin side down if the skin is on. Drizzle the olive oil over the salmon. Then, sprinkle smoked paprika, salt, and pepper all over the fish.
4. Add Lemon for Flavor:
Lay the lemon slices around and slightly under the salmon. This will infuse a lovely citrus flavor as it cooks.
5. Mix the Glaze:
In a small bowl, whisk together the balsamic vinegar, honey (or maple syrup), and minced garlic. This sweet and tangy glaze will enhance the flavor of the salmon.
6. Apply the Glaze:
Brush or drizzle the balsamic mixture over the salmon and around it on the baking sheet.
7. Bake the Salmon:
Place the salmon in the preheated oven and bake for 12-15 minutes, or until the salmon is just cooked through and flakes easily with a fork.
8. Transfer to Platter:
Once done, carefully remove the salmon from the oven. If you’d like, transfer it to a serving platter.
9. Garnish:
Sprinkle the fresh pomegranate seeds and chopped parsley generously over the top of the salmon for color and freshness.
10. Final Touches:
Garnish your dish with fresh dill or parsley sprigs and additional lemon slices, if desired.
11. Serve and Enjoy!
Serve your festive Christmas Salmon right away, spooning some of the pan juices over the top for added flavor. This dish pairs wonderfully with roasted vegetables or a crisp green salad.
This Christmas Salmon is not only visually striking with its pop of color from the pomegranate and herbs, but it also boasts incredible flavors that celebrate the festive season!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just make sure it’s completely thawed before cooking. You can thaw it overnight in the fridge or place it in a sealed plastic bag and submerge it in cold water for a quicker option.
What Can I Substitute for Pomegranate Seeds?
If pomegranate seeds aren’t available, you can substitute them with chopped kiwi or finely diced strawberries. While the taste will be different, these fruits will still add a nice touch of color and sweetness to the dish.
How Should I Store Leftovers?
Store any leftover salmon in an airtight container in the refrigerator for up to 3 days. You can reheat it gently in the microwave or in a skillet on low heat to help retain its moisture.
Can I Prepare This Salmon in Advance?
For a make-ahead option, you can season the salmon and prepare the glaze a day in advance. Store them separately in the fridge, and when ready to cook, simply follow the baking instructions. The flavors will be even more pronounced!