Description
Festive baked salmon brushed with a sweet-tart pomegranate glaze, topped with fresh pomegranate seeds and herbs — perfect for Christmas dinner.
Ingredients
1 ½–2 lbs salmon fillet
1 tbsp olive oil
Salt and black pepper
¾ cup pomegranate juice or molasses
2 tbsp honey or maple syrup
1 tbsp lemon juice
1 tsp Dijon mustard
1 garlic clove, minced
1 tsp olive oil
¼ cup pomegranate seeds
1 tbsp chopped parsley or mint
Lemon slices for serving
Instructions
1. Combine pomegranate juice, honey, lemon juice, mustard, garlic, and olive oil in a saucepan. Simmer 10–12 minutes until syrupy.
2. Preheat oven to 400°F (200°C). Line a tray and oil lightly.
3. Pat salmon dry, season, and brush with glaze.
4. Bake 12–15 minutes, brushing again mid-way.
5. Garnish with pomegranate seeds, herbs, and lemon slices.
Notes
If pomegranate molasses is unavailable, reduce juice to make your own. For a vegan version, use agave instead of honey. Excellent served warm or chilled.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Holiday, Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 13g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg