Description
This Holiday Baked Salmon recipe features tender, flaky salmon baked to perfection and glazed with a rich, tangy pomegranate-orange sauce. Garnished with fresh pomegranate seeds, orange slices, parsley, and green onions, this festive dish offers a vibrant and flavorful centerpiece perfect for holiday celebrations or special occasions.
Ingredients
Salmon
- 2 lbs. salmon
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Sauce
- 2 cups pomegranate juice
- ¼ cup brown sugar
- ¼ cup fresh squeezed orange juice (from about 1 orange)
- 1 tablespoon orange zest (from about 1 orange)
Garnish
- Pomegranate seeds (for garnish)
- Orange slices (for garnish)
- Parsley (for garnish)
- Green onions (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 300° F and line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Prepare Salmon: Place the salmon on the baking sheet skin-side down. Season evenly with kosher salt and black pepper to enhance the natural flavors of the fish.
- Make Sauce Base: In a saucepan over medium heat, combine pomegranate juice, brown sugar, fresh squeezed orange juice, and orange zest. Stir to mix all ingredients well.
- Reduce Sauce: Bring the mixture to a boil, then reduce the heat and let it simmer gently for 20 to 25 minutes. Stir occasionally until the sauce thickens and achieves a syrup-like consistency.
- Glaze Salmon: Brush the thickened pomegranate sauce generously over the surface of the salmon, coating it thoroughly to infuse flavor.
- Bake Salmon: Place the glazed salmon in the preheated oven and bake for 30 to 38 minutes. The salmon is done when it reaches an internal temperature of 145° F, ensuring it is safely cooked yet moist.
- Garnish and Serve: Transfer the baked salmon carefully to a serving platter. Decorate the top with vibrant pomegranate seeds, fresh orange slices, chopped parsley, and sliced green onions to enhance visual appeal and add fresh, complementary flavors.
Notes
- Ensure the salmon is fresh for the best texture and flavor.
- Use a meat thermometer to check for doneness to avoid overcooking.
- The pomegranate sauce can be made ahead and stored in the refrigerator for up to 3 days.
- Adjust brown sugar amount if you prefer a sweeter or less sweet glaze.
- Leftover salmon can be used in salads or sandwiches the next day.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
