Description
This Christmas Salmon recipe features a beautifully glazed salmon with a festive blend of tangy pomegranate molasses, sweet maple syrup, and fragrant herbs. The salmon fillets are pan-seared to perfection and finished with a luscious buttery vanilla and rosemary glaze, making it a perfect, elegant dish for holiday celebrations.
Ingredients
Scale
Glaze Ingredients
- ¼ cup pomegranate molasses
- ¼ cup maple syrup
- 1 tablespoon butter
- 1 tablespoon vanilla extract
- 1 teaspoon dried rosemary
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Main Ingredient
- 6 pieces salmon fillets (about 6 ounces each)
Garnish
- Pomegranate seeds, for serving
- Fresh rosemary sprigs, for serving
Instructions
- Prepare the glaze: In a small saucepan, combine the pomegranate molasses, maple syrup, butter, vanilla extract, dried rosemary, salt, and pepper. Heat over medium-low heat, stirring frequently until the butter melts and the glaze thickens slightly. Remove from heat and set aside.
- Prepare the salmon: Pat the salmon fillets dry with paper towels. This helps to achieve a good sear. Season them lightly with salt and pepper if desired.
- Cook the salmon: Heat a large non-stick pan or skillet over medium-high heat. Place the salmon fillets skin-side down (if skin is on) and cook for about 4-5 minutes until the edges turn opaque and the skin crisps up. Flip the fillets carefully and cook for another 3-4 minutes, depending on thickness, until just cooked through.
- Glaze the salmon: In the last minute of cooking, brush a generous amount of the prepared pomegranate glaze over the salmon fillets to coat them well. Allow the glaze to caramelize slightly on the fish, then remove from heat.
- Serve: Transfer the glazed salmon to serving plates. Garnish with fresh pomegranate seeds and rosemary sprigs for a festive presentation. Serve immediately while warm.
Notes
- Salmon fillets should be fresh and about 6 ounces each for even cooking and optimal serving size.
- Use fresh rosemary sprigs for garnish to enhance the aroma and holiday feel.
- Pomegranate seeds add a burst of freshness and texture to the dish.
- If pomegranate molasses is unavailable, you can substitute with a mixture of pomegranate juice reduced to a syrup consistency with a little lemon juice and sugar.
- Be careful not to overcook the salmon to keep it moist and tender.
