Description

This Christmas Salmon Recipe is a festive and flavorful main course perfect for holiday gatherings. The salmon is coated in a tangy and sweet mixture of Dijon mustard, honey, fresh herbs, and lemon, then baked to tender perfection. Finished with a colorful and crunchy topping of pomegranate seeds and toasted pistachios, it offers a beautiful presentation and delicious taste that will impress your guests.

Ingredients

Scale

Salmon and Marinade

1 side of salmon (about 2–2.5 pounds), skin on and pin bones removed
2 tablespoons olive oil
2 tablespoons Dijon mustard
2 tablespoons honey or maple syrup
2 cloves garlic, minced
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
Salt and black pepper to taste

Garnish

1/4 cup pomegranate seeds
1/4 cup chopped toasted pistachios
Fresh rosemary or thyme sprigs for garnish (optional)

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Instructions

Preheat and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil and lightly grease it to prevent the salmon from sticking.
Place the Salmon: Put the salmon side on the prepared baking sheet, skin-side down. This helps the skin crisp slightly while keeping the fish moist.
Make the Marinade: In a small bowl, whisk together olive oil, Dijon mustard, honey (or maple syrup), minced garlic, lemon juice, lemon zest, chopped rosemary, chopped thyme, and season with salt and black pepper. Mix until well combined.
Coat the Salmon: Spoon the marinade evenly over the salmon, spreading it to cover the entire top surface for thorough flavor.
Bake the Salmon: Place the baking sheet in the oven and bake the salmon for 18–22 minutes. The salmon is done when it flakes easily with a fork and its internal temperature reaches 125–130°F for medium doneness.
Rest the Salmon: Remove the salmon from the oven and let it rest for 5 minutes. This allows the juices to redistribute, making the fish tender and juicy.
Add Toppings and Serve: Just before serving, sprinkle the salmon with pomegranate seeds and chopped toasted pistachios to add festive color and crunch. Garnish with fresh rosemary or thyme sprigs if desired. Serve warm or at room temperature.

Notes

This dish pairs well with roasted vegetables, mashed potatoes, or a winter salad for a complete holiday meal.
For a slightly caramelized top, you can broil the salmon for the last 2–3 minutes of cooking.