Are you dreaming of a Christmas dinner that’s both breathtakingly beautiful and wonderfully simple to prepare? As the festive season approaches, we often find ourselves caught between the desire for a show-stopping centrepiece and the reality of a busy kitchen and a long to-do list. We start to think that maybe, just maybe, there’s an alternative to spending hours tending to a turkey. Well, we’re here to tell you there absolutely is, and it’s this magnificent Pomegranate Glazed Christmas Salmon.

Imagine a dish that arrives at the table shimmering like a jewel. A whole side of perfectly cooked salmon, lacquered with a sticky, sweet-tart glaze and scattered with ruby-red pomegranate seeds and vibrant green herbs. It’s a feast for the eyes before it even touches your lips. This isn’t just another fish recipe; it’s a celebration on a platter, a lighter yet incredibly luxurious main course that will have your guests gasping with delight.

This recipe is for anyone looking to add a touch of modern elegance to their Christmas dinner table. It’s for the host who wants to impress without the stress, and for families who fancy a change from the traditional roast. It’s quick, it’s healthy, and most importantly, it’s utterly delicious. So, let’s get ready to create a new festive tradition together.

Recipe Overview

This dish features a whole side of salmon, baked to flaky perfection under a rich and tangy pomegranate glaze. The glaze, a simple reduction of pomegranate juice, maple syrup, and balsamic vinegar, caramelises in the oven, creating a wonderfully sticky and flavourful crust. Topped with fresh pomegranate arils and herbs, it offers a stunning visual contrast and a fresh burst of flavour. It’s a surprisingly straightforward recipe, making it an ideal, stress-free centrepiece for your Christmas dinner.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 6-8 people
• Difficulty: Easy

Why You’ll Love This Christmas Salmon Recipe

• Incredible Flavour: The taste is a spectacular balance of rich, oily salmon and a vibrant glaze. It’s sweet, tangy, and deeply savoury all at once, with fresh pomegranate seeds providing a delightful pop of texture and tartness.
• Quick & Easy: With only 15 minutes of hands-on prep time, this is the perfect low-stress main for a busy Christmas Day. The oven does all the hard work, leaving you more time to spend with your loved ones.
• Visually Stunning: The deep ruby glaze and jewelled topping make this an undeniable showstopper. It looks incredibly impressive and is guaranteed to be the star of your festive spread.
• Perfect For: This is the ultimate Christmas Salmon Recipe for your main dinner, but it’s also brilliant for a sophisticated Christmas Eve supper or as part of a luxurious Boxing Day buffet, served at room temperature.
• Crowd-Pleaser: It’s a lighter alternative to heavy meats and is naturally gluten-free, catering to various dietary needs. Everyone from kids to grandparents will be asking for a second helping.

Christmas Salmon Recipe

⏱️ 15 min prep  •  🍳 30 min cook  •  👥 6 servings

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Ingredients You’ll Need

For a recipe this elegant, quality ingredients truly shine. We recommend using a beautiful side of Scottish salmon if you can find it, and pure, unsweetened pomegranate juice for the most authentic and tangy flavour. These simple components come together to create something truly magical for your Christmas dinner.

• For the Salmon:
• 1 large side of salmon (approx. 1.2kg), skin-on or off
• 2 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
•  
• For the Pomegranate Glaze:
• 150ml pure pomegranate juice (not from concentrate)
• 60ml pure maple syrup
• 30ml balsamic vinegar
• 2 cloves garlic, minced or finely grated
• 1 tbsp Dijon mustard
• 1 tsp fresh ginger, finely grated
•  
• For the Garnish:
• 100g pomegranate arils (seeds)
• A small bunch of fresh flat-leaf parsley, roughly chopped
• A small bunch of fresh dill, roughly chopped
• 1 lemon, cut into wedges for serving (optional)

Pro Tip: When buying your salmon, ask your fishmonger for a centre-cut side if possible. It tends to be more uniform in thickness, which helps it cook more evenly.

How to Make Christmas Salmon Recipe

The beauty of this recipe lies in its simplicity. We’ll start by creating a flavourful glaze on the hob, then simply brush it onto the salmon and let the oven work its magic. Just follow these steps for a perfect result every time.

1. Preheat and Prep the Salmon: First things first, preheat your oven to 200°C (180°C Fan / Gas Mark 6). Line a large baking tray with baking parchment to prevent sticking and make clean-up a breeze. Take your salmon out of the fridge, pat it completely dry with a paper towel, and place it skin-side down on the prepared tray.
2. Season the Fish: Drizzle the salmon generously with the 2 tablespoons of olive oil, then sprinkle evenly with the sea salt and black pepper. This simple seasoning forms the base layer of flavour.
3. Create the Pomegranate Glaze: In a small saucepan, combine all the glaze ingredients: the pomegranate juice, maple syrup, balsamic vinegar, minced garlic, Dijon mustard, and grated ginger. Whisk everything together until it’s well combined.
4. Reduce the Glaze: Place the saucepan over a medium heat and bring the mixture to a gentle simmer. Allow it to bubble away for 8-10 minutes, stirring occasionally. The glaze is ready when it has thickened slightly and can coat the back of a spoon. It will thicken further as it cools.
5. First Glaze Application: Using a pastry brush, generously paint about half of the warm pomegranate glaze all over the top and sides of the salmon fillet.
6. Initial Bake: Carefully place the baking tray into your preheated oven and bake for 10 minutes. This first bake allows the salmon to start cooking and the initial layer of glaze to set.
7. Final Glaze and Bake: After 10 minutes, remove the salmon from the oven. Brush the remaining glaze all over the fillet, ensuring you get into all the nooks and crannies. Return it to the oven and bake for a further 10-15 minutes.
8. Check for Doneness: The salmon is cooked when it is opaque and flakes easily when gently pressed with a fork at its thickest part. For ultimate precision, a food thermometer should read between 55-60°C. According to food experts at Serious Eats, pulling the salmon from the oven just as it reaches this temperature allows residual heat to finish the cooking process, ensuring a perfectly moist result.
9. Rest and Garnish: Once cooked, remove the salmon from the oven and let it rest on the tray for 5 minutes. This is a crucial step that allows the juices to redistribute. Just before serving, scatter the fresh pomegranate arils, chopped parsley, and dill over the top.
10. Serve in Style: Carefully transfer the whole salmon fillet to a large serving platter. Arrange lemon wedges around the side and present it at the table for your guests to admire before serving.

Expert Tips for Perfect Results

• Temperature Matters: The biggest mistake people make with salmon is overcooking it. Keep a close eye on it during the final 10 minutes of baking. Remember, it will continue to cook slightly after you take it out of the oven.
• Don’t Skip the Rest: Allowing the salmon to rest for 5 minutes before serving is essential. It ensures the fillet remains moist and tender rather than drying out.
• Make It Ahead: To save time on Christmas Day, you can prepare the pomegranate glaze up to three days in advance. Simply store it in an airtight jar in the fridge and warm it gently on the hob before brushing it on the salmon.
• Storage: Leftover salmon can be stored in an airtight container in the fridge for up to 2 days. It’s delicious flaked into a salad, stirred through pasta, or used in a creamy pâté.

Delicious Variations to Try

While we think this Christmas salmon recipe is perfect as it is, it’s also a wonderful base for your own creative touches. Here are a few ideas to get you started:

• Spicy Pomegranate Glaze: For those who like a bit of heat, add 1/2 teaspoon of chilli flakes or a dash of sriracha to the glaze mixture while it simmers.
• Add a Nutty Crunch: After the final glaze, press a mixture of roughly chopped pistachios or pecans onto the salmon before its final bake. This adds a fantastic texture and flavour that complements the fish beautifully.

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• Citrus Infusion: Add the zest of one orange to the glaze for an extra layer of festive, zesty brightness. This pairs wonderfully with the pomegranate. If you enjoy bright, zesty flavours, our Lemon Garlic Chicken recipe might be another one for you to try!

What to Serve With Christmas Salmon Recipe

This salmon is incredibly versatile and pairs wonderfully with a wide array of festive side dishes. You can keep it classic or try something a little different to complement its rich flavours.

• Classic Pairings: Creamy dauphinoise potatoes, crispy roast potatoes, or a simple pile of fluffy mashed potatoes are all fantastic choices.
• Green Vegetables: We love serving this with tender-stem broccoli, green beans tossed with toasted almonds, or honey-glazed carrots and parsnips. The simplicity of these sides allows the salmon to be the star, much like in our popular Chicken Breast And Green Beans recipe.
• Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or a Pinot Grigio cuts through the richness of the salmon perfectly. For a celebratory feel, a glass of chilled Prosecco or Champagne is an excellent match.

Frequently Asked Questions

Christmas Salmon Recipe

A festive and impressive main course featuring a whole side of salmon baked with a sweet and tangy pomegranate glaze, finished with fresh herbs and pomegranate arils.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• For the Salmon:
• 1 large side of salmon approx. 1.2kg, skin-on or off
• 2 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
•  
• For the Pomegranate Glaze:
• 150 ml pure pomegranate juice not from concentrate
• 60 ml pure maple syrup
• 30 ml balsamic vinegar
• 2 cloves garlic minced or finely grated
• 1 tbsp Dijon mustard
• 1 tsp fresh ginger finely grated
•  
• For the Garnish:
• 100 g pomegranate arils seeds
• A small bunch of fresh flat-leaf parsley roughly chopped
• A small bunch of fresh dill roughly chopped

Method

 

1. Preheat and Prep the Salmon: First things first, preheat your oven to 200°C (180°C Fan / Gas Mark 6). Line a large baking tray with baking parchment to prevent sticking and make clean-up a breeze. Take your salmon out of the fridge, pat it completely dry with a paper towel, and place it skin-side down on the prepared tray.
2. Season the Fish: Drizzle the salmon generously with the 2 tablespoons of olive oil, then sprinkle evenly with the sea salt and black pepper. This simple seasoning forms the base layer of flavour.
3. Create the Pomegranate Glaze: In a small saucepan, combine all the glaze ingredients: the pomegranate juice, maple syrup, balsamic vinegar, minced garlic, Dijon mustard, and grated ginger. Whisk everything together until it's well combined.
4. Reduce the Glaze: Place the saucepan over a medium heat and bring the mixture to a gentle simmer. Allow it to bubble away for 8-10 minutes, stirring occasionally. The glaze is ready when it has thickened slightly and can coat the back of a spoon. It will thicken further as it cools.
5. First Glaze Application: Using a pastry brush, generously paint about half of the warm pomegranate glaze all over the top and sides of the salmon fillet.
6. Initial Bake: Carefully place the baking tray into your preheated oven and bake for 10 minutes. This first bake allows the salmon to start cooking and the initial layer of glaze to set.
7. Final Glaze and Bake: After 10 minutes, remove the salmon from the oven. Brush the remaining glaze all over the fillet, ensuring you get into all the nooks and crannies. Return it to the oven and bake for a further 10-15 minutes.
8. Check for Doneness: The salmon is cooked when it is opaque and flakes easily when gently pressed with a fork at its thickest part. For ultimate precision, a food thermometer should read between 55-60°C. According to food experts at Serious Eats, pulling the salmon from the oven just as it reaches this temperature allows residual heat to finish the cooking process, ensuring a perfectly moist result.
9. Rest and Garnish: Once cooked, remove the salmon from the oven and let it rest on the tray for 5 minutes. This is a crucial step that allows the juices to redistribute. Just before serving, scatter the fresh pomegranate arils, chopped parsley, and dill over the top.
10. Serve in Style: Carefully transfer the whole salmon fillet to a large serving platter. Arrange lemon wedges around the side and present it at the table for your guests to admire before serving.

Notes

For a perfectly moist result, use a food thermometer to avoid overcooking. Let the salmon rest for 5 minutes before garnishing and serving.

We truly believe this Pomegranate Glazed Salmon will become a treasured part of your festive traditions. It proves that a show-stopping Christmas dinner doesn’t have to be complicated or stressful. This stunning, flavour-packed, and easy-to-make dish frees you up to enjoy what the season is really about: sharing beautiful food and making memories with the people you love. Give this Christmas Salmon Recipe a try this year, and let us know how it turns out in the comments below. We wish you a very merry and delicious Christmas!