Description
This Christmas Salmon is a festive and elegant dish featuring a whole side of salmon baked to perfection and topped with a sweet and savory glaze made from honey, Dijon mustard, garlic, and holiday herbs. Garnished with pomegranate seeds, orange slices, and fresh herbs, it makes a stunning and flavorful centerpiece ideal for holiday celebrations.
Ingredients
Scale
Salmon and Glaze
- 1 whole side of salmon (about 2–2.5 lbs), skin-on
- 2 tbsp olive oil
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 2 cloves garlic, minced
- 1 tbsp orange juice (fresh)
- 1 tsp orange zest
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
For Garnish
- Pomegranate seeds
- Fresh rosemary or thyme sprigs
- Orange slices
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or foil to prevent sticking and ease clean-up.
- Prepare Salmon: Place the salmon skin-side down on the prepared baking sheet and pat it dry with a paper towel to help the glaze adhere better.
- Make the Glaze: In a small bowl, whisk together olive oil, honey, Dijon mustard, minced garlic, fresh orange juice, orange zest, dried thyme, salt, and black pepper until fully combined.
- Apply Glaze: Brush the honey mustard glaze evenly over the top of the salmon, making sure to cover it thoroughly for maximum flavor.
- Bake: Bake the salmon in the preheated oven for 15–20 minutes, or until it is opaque and flakes easily with a fork. The internal temperature should reach between 125°F and 130°F for medium doneness.
- Rest: Remove the salmon from the oven and let it rest for 5 minutes to allow the juices to redistribute.
- Garnish and Serve: Transfer the salmon to a serving platter and garnish with pomegranate seeds, orange slices, and fresh rosemary or thyme sprigs for a festive presentation.
Notes
- For an extra caramelized top, broil the salmon for the last 2–3 minutes of baking.
- This dish can be served warm or at room temperature, making it great for buffet-style servings.
- Pairs beautifully with roasted vegetables, herbed rice, or a fresh green salad.
