This Christmas Baked Salmon is everything you want in a holiday main dish: meltingly tender, bursting with bright, festive color, and absolutely effortless to prepare—yet so impressive on your table. The combination of honey, Dijon, and fresh herbs infuses the salmon with flavor from the very first bite, while a scattering of pomegranate seeds and fresh parsley gives it a joyful touch that’s truly worthy of a celebration. Whether you’re hosting a big dinner or just want something special for a cozy Christmas meal, this recipe brings warmth, elegance, and a delicious pop of color to your holiday feast.
Ingredients You’ll Need
You’ll be amazed at how just a handful of simple ingredients can come together to create something so vibrant and memorable. Each one plays an essential role in giving this Christmas Baked Salmon its bright flavors, irresistible aroma, and festive flair.
- Salmon fillet (2 to 2.5 pounds): Choose a fresh, skin-on side for the juiciest results and beautiful presentation.
- Olive oil: Adds richness and helps keep the salmon moist as it bakes.
- Dijon mustard: Gives the glaze a sharp, zesty depth that perfectly balances the sweetness.
- Honey: Adds a natural sweetness and helps the glaze caramelize for a gorgeous finish.
- Minced garlic: Brings aromatic flavor that wakes up your senses as it bakes.
- Lemon juice: Brightens everything and adds the perfect hint of citrus tang.
- Salt: Essential for seasoning the salmon and ensuring every bite is just right.
- Black pepper: Adds a subtle peppery warmth that ties the flavors together.
- Dried rosemary or thyme: Brings an earthy, herbal note that tastes like the holidays.
- Pomegranate seeds: Jewel-like and sweet, they add juicy pops of flavor and instant holiday color.
- Chopped fresh parsley: A sprinkle of freshness and color to finish off your masterpiece.
- Lemon slices: For garnish and a burst of citrus aroma at the table.
How to Make Christmas Baked Salmon
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 375°F (190°C). This temperature strikes the perfect balance for baking salmon: high enough to give a little color, but gentle enough to keep the fish moist. Line a large baking sheet with parchment paper or foil—not only does this make cleanup a breeze, but it also helps the salmon skin release easily when serving.
Step 2: Lay Out the Salmon
Place the whole salmon fillet skin-side down on your prepared baking sheet. If the fillet is especially thick at one end, you can tuck the thin tail under for even cooking. Pat the salmon dry with paper towels to help the glaze stick beautifully and ensure a luscious finish.
Step 3: Whisk the Glaze
In a small bowl, combine the olive oil, Dijon mustard, honey, minced garlic, lemon juice, salt, black pepper, and your choice of dried rosemary or thyme. Whisk until the mixture is totally smooth and aromatic. This magical glaze is what sets Christmas Baked Salmon apart—each ingredient marrying sweet, savory, and herbal notes.
Step 4: Brush and Bake
Generously brush the glaze over the entire surface of the salmon. Make sure to get into all the nooks and crannies—don’t be shy! Slide the baking sheet into your preheated oven and bake for 18–22 minutes. The fish is done when it flakes easily with a fork and reads 135–140°F internally. Let your senses guide you—the aroma alone will tell you when it’s close.
Step 5: Rest and Garnish
Once baked to juicy perfection, remove the salmon from the oven and let it rest for five minutes. This quick rest helps the juices settle, so every bite stays succulent. Just before serving, scatter pomegranate seeds and fresh parsley over the top, and tuck in some lemon slices for that show-stopping, Christmas Baked Salmon look.
How to Serve Christmas Baked Salmon
Garnishes
A flourish of garnishes can take this dish from beautiful to breathtaking. I love a generous handful of ruby-red pomegranate seeds for their sweetness and crunch, sprinkled with lots of fresh chopped parsley for color and a burst of clean flavor. Adding a few artfully arranged lemon slices not only looks elegant, but the aroma is heavenly as the platter hits the table.
Side Dishes
Christmas Baked Salmon pairs wonderfully with both classic and modern sides. Try serving it with creamy mashed potatoes, crisp roasted Brussels sprouts, or a vibrant winter salad featuring citrus and greens. Wild rice pilaf or garlic green beans are also perfect for soaking up the glorious glaze—and the colors will make your holiday spread irresistibly inviting!
Creative Ways to Present
For an extra festive presentation, serve your salmon on a bed of leafy greens or arugula, and arrange citrus rounds and extra pomegranate seeds all around. If you’re hosting a buffet-style meal, slice the salmon into even pieces before garnishing so guests can easily help themselves. Little touches—like a drizzle of extra honey-mustard glaze or a sparkling ribbon of microgreens—make Christmas Baked Salmon shine at any holiday gathering.
Make Ahead and Storage
Storing Leftovers
If you find yourself with any leftovers, store them in an airtight container in the refrigerator for up to 2 days. The salmon will stay moist and flavorful, and you can enjoy it chilled over salads or reheated for another meal. Just be sure the garnishes are added fresh, only when ready to serve!
Freezing
Christmas Baked Salmon actually freezes beautifully! Simply wrap cooled portions tightly in plastic wrap, then foil, and place them in a freezer-safe bag or container. They’ll stay delicious for up to a month—perfect for pulling out at a moment’s notice when you crave a taste of the holidays.
Reheating
To reheat, place thawed salmon (if frozen) on a baking tray, cover loosely with foil, and warm in a 300°F oven for just 10–12 minutes. This gentle heat brings back the texture without drying the fish. Add your garnishes after reheating for the freshest look and flavor.
FAQs
Can I make the glaze in advance?
Absolutely! You can whisk together the honey-mustard glaze up to a day ahead and store it covered in the fridge. This makes last-minute prep so much simpler—just give the glaze a quick stir before brushing it over your salmon.
Should I marinate the salmon?
While it’s not required, marinating the fish for about 30 minutes before baking infuses it with extra flavor. Just apply the glaze, let the salmon rest in the fridge, then bake as directed—it’s a wonderful way to add more depth to your Christmas Baked Salmon.
Can I use frozen salmon fillets?
Definitely! Just thaw the salmon completely in the refrigerator overnight, then pat it as dry as possible before adding the glaze. This ensures even cooking and the best possible texture for your festive holiday centerpiece.
What herbs work best in the glaze?
You can’t go wrong with dried rosemary or thyme—they each add a cozy, unmistakably celebratory flavor. Feel free to use whichever you have on hand, or try a blend of both for a custom herbal touch in your Christmas Baked Salmon.
Is this recipe gluten-free?
Yes! This recipe is naturally gluten-free as long as you double-check the mustard and other packaged ingredients. It’s perfect for sharing with friends and family who have special dietary needs.
Final Thoughts
If you’re looking for a stunning yet hassle-free main dish to brighten up your table, you can’t go wrong with Christmas Baked Salmon. It’s festive, flavorful, and sure to impress everyone who tries it. Give it a spot in your holiday menu—you might just find it becomes a beloved new tradition!
Print
Christmas Baked Salmon Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Christmas Baked Salmon is a delightful and festive dish perfect for holiday gatherings. This easy-to-make recipe features a flavorful glaze that complements the tender salmon, making it a standout main course for your Christmas dinner.
Ingredients
Salmon:
- 1 side of salmon (2 to 2.5 pounds), skin on
Glaze:
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried rosemary or thyme
Garnish:
- 1/4 cup pomegranate seeds
- 2 tablespoons chopped fresh parsley
- Lemon slices, for garnish
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper or foil.
- Prepare the salmon: Place the salmon fillet skin-side down on the prepared sheet.
- Make the glaze: In a small bowl, whisk together the olive oil, Dijon mustard, honey, garlic, lemon juice, salt, pepper, and rosemary. Brush the mixture evenly over the top of the salmon.
- Bake: Bake for 18–22 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 135–140°F.
- Rest and garnish: Remove from oven and let rest for 5 minutes. Garnish with pomegranate seeds, chopped parsley, and lemon slices before serving.
Notes
- This salmon makes a festive and elegant centerpiece for a holiday table.
- You can prepare the glaze up to 1 day ahead.
- For extra flavor, marinate the salmon for 30 minutes before baking.
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