Christmas Salmon – Festive, Fast, and Delicious
This Christmas salmon is a festive and flavorful main for the holidays! It’s individual salmon fillets baked in a sweet pomegranate sauce and served with fresh rosemary and pomegranate seeds. It tastes as beautiful as it looks, and it’s ready in just 18 minutes!
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
- ¼ cup pomegranate molasses
- ¼ cup maple syrup
- 1 tablespoon butter
- 1 tablespoon vanilla
- 1 teaspoon dried rosemary
- ¼ teaspoon EACH: salt and pepper
- 6 pieces salmon (see notes)
- Pomegranate seeds and rosemary sprigs (to serve)
Instructions
1. Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
2. In a medium-sized frying pan over medium-high heat, bring the pomegranate molasses, maple syrup, butter, vanilla, rosemary, salt, and pepper to a boil. Continue to boil for 4 minutes then remove the pan from the heat and let it cool. Once it’s cool to the touch, it should have the consistency of molasses.
3. Lay the salmon on the baking sheet and spread the thick pomegranate sauce on top – don’t worry if it doesn’t spread easily, it will once it’s in the oven.
4. Bake the salmon for 8-9 minutes, just until the salmon reaches 140 degrees Fahrenheit. Spoon some of the sauce that has run onto the pan over the salmon.
5. Serve the salmon with sprigs of rosemary surrounding it and pomegranate seeds over the top.
Notes
You can use skin-on or skinless salmon fillets. For best results, ensure the sauce cools slightly before spreading. This dish is perfect for holiday gatherings and pairs well with roasted vegetables or wild rice.
Find it online: https://cookingwithramsay.com/christmas-salmon/