Description
A festive and flavorful Christmas salmon recipe featuring a sweet and tangy pomegranate molasses glaze with hints of maple syrup, vanilla, and rosemary, baked to perfect tenderness and garnished with fresh pomegranate seeds and rosemary sprigs.
Ingredients
Scale
Glaze and Seasoning
- ¼ cup pomegranate molasses
- ¼ cup maple syrup
- 1 tablespoon butter
- 1 tablespoon vanilla extract
- 1 teaspoon dried rosemary
- ¼ teaspoon salt
- ¼ teaspoon pepper
Salmon
- 6 pieces of salmon fillets (about 6 ounces each)
Garnish
- Pomegranate seeds, to serve
- Rosemary sprigs, to serve
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and simplify cleanup.
- Prepare Pomegranate Glaze: In a medium-sized frying pan over medium-high heat, combine pomegranate molasses, maple syrup, butter, vanilla extract, dried rosemary, salt, and pepper. Bring the mixture to a boil and continue boiling for 4 minutes. Remove from heat and allow the glaze to cool until it thickens to a molasses-like consistency.
- Glaze the Salmon: Arrange the salmon fillets on the prepared baking sheet. Spread the cooled, thickened pomegranate glaze evenly over the top of each piece. It may be thick and difficult to spread initially but will loosen during baking.
- Bake the Salmon: Place the baking sheet in the preheated oven and bake the salmon for 8 to 9 minutes, or until the internal temperature reaches 140 degrees Fahrenheit. During baking, spoon some of the sauce that accumulates on the pan over the salmon for additional flavor and moisture.
- Serve: Remove the salmon from the oven and transfer to serving plates. Garnish with fresh rosemary sprigs and sprinkle pomegranate seeds over the top for a festive finish.
Notes
- Ensure salmon is fresh and of uniform size for even cooking.
- Adjust the cooking time slightly if your salmon fillets are larger or thicker.
- Use parchment paper to prevent sticking and make cleanup easier.
- The glaze can be prepared ahead of time and refrigerated, then brought to room temperature before spreading on the salmon.
- Serve with a side of steamed vegetables or a light salad to balance the sweet glaze.
Nutrition
- Serving Size: 1 salmon fillet with glaze
- Calories: 350
- Sugar: 12g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 75mg
