Description
This Christmas Baked Salmon is a festive and flavorful main dish perfect for holiday gatherings. The salmon is coated with a delightful glaze made from Dijon mustard, honey, fresh herbs, and garlic, then baked to tender perfection. Garnished with lemon slices, fresh herbs, and pomegranate seeds, this recipe combines simplicity and elegance for a memorable holiday meal.
Ingredients
Scale
Salmon and Glaze
- 1 side of salmon (about 2 to 2.5 pounds)
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons honey or maple syrup
- 2 teaspoons fresh lemon juice
- 3 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Garnish (optional)
- Lemon slices
- Fresh herbs
- Pomegranate seeds
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or foil to prevent sticking and ease cleanup.
- Prepare the Salmon: Place the salmon skin-side down on the prepared baking sheet, ensuring it is evenly spread out for consistent cooking.
- Make the Glaze: In a small bowl, whisk together olive oil, Dijon mustard, honey or maple syrup, fresh lemon juice, minced garlic, chopped rosemary, fresh thyme leaves, salt, and black pepper until well combined.
- Apply the Glaze: Spoon or brush the glaze evenly over the top surface of the salmon, coating it thoroughly to ensure rich flavor.
- Bake the Salmon: Bake in the preheated oven for 18 to 22 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature between 135°F to 145°F.
- Rest the Salmon: Remove the salmon from the oven and let it rest for 5 minutes to allow the juices to redistribute, enhancing moistness.
- Garnish and Serve: Garnish with lemon slices, fresh herbs, and pomegranate seeds if desired, then serve warm alongside your favorite sides.
Notes
- This festive baked salmon is perfect for holiday gatherings and special meals.
- To make ahead, prepare the glaze in advance and store it in the fridge for up to 2 days.
- Pair this salmon with roasted vegetables, herbed rice, or a refreshing winter salad for a complete meal.
