Glazed Holiday Salmon

Course: Main Course, Seafood

Cuisine: Christmas, North American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 287kcal

Author: Lord Byron's Kitchen

Salmon is often overlooked when it comes to a holiday main, but if you do it right, it can easily replace the overwhelmingly large and daunting task of roasting an entire turkey. My Glazed Holiday Salmon is smothered with a savoury tart and tangy pomegranate molasses and topped with fresh pomegranate arils!

Print Recipe

Ingredients

3 pounds fresh salmon fillets

For the Sauce:

1/4 cup pomegranate molasses https://www.lordbyronskitchen.com/how-to-make-pomegranate-molasses/
2 tablespoons maple syrup
1 tablespoon fresh lemon juice
1 teaspoon fresh rosemary, finely chopped
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper

For Finishing & Garnish:

fresh rosemary sprigs (optional)
fresh bay leaves (optional)
2 tablespoons pomegranate molasses https://www.lordbyronskitchen.com/how-to-make-pomegranate-molasses/
1/4 cup pomegranate arils
1 tablespoon chopped fresh parsley

Instructions

Preheat your oven to 400 degrees F.
Next, combine all of the sauce ingredients in a mixing bowl and whisk to combine. Set aside.
Pat the salmon fillets dry with paper towels. Lay them flat onto a parchment-lined baking sheet. Using only half of the sauce, use a pastry brush to generously glaze the salmon fillets.
Place the salmon into the preheated oven on the middle rack. Bake for 10 minutes.
Remove the salmon from the oven and baste with the remaining sauce. Bake for an additional 10 minutes.
Plate the salmon fillets onto the prepared serving plate and drizzle with the pomegranate molasses, sprinkle over the pomegranate arils, and chopped parsley. Garnish with fresh rosemary and sage leaves, if using, and serve immediately; enjoy!

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