The Christmas season calls for dishes that not only taste divine but also bring warmth and celebration to your holiday table. This Christmas salmon, with its vibrant citrus slices and aromatic rosemary, captures the very essence of festive cooking. Each tender, flaky bite is enveloped in a sweet and tangy glaze that feels both luxurious and heartwarming.
Perfectly balancing bright orange and lemon notes with the earthy depth of rosemary and the sweetness of maple syrup, this dish is a crowd-pleaser that elevates your main course without fuss. Whether served for a family dinner or as a centerpiece for your holiday feast, it promises to delight every palate with its rich flavors and inviting aroma.
- A harmonious blend of citrus and herbs creates a fresh, festive flavor.
- Simple to prepare yet impressive as a holiday centerpiece.
- Maple syrup adds a natural sweetness that complements the savory salmon beautifully.
- Healthy and packed with nutrients perfect for winter gatherings.
Ingredients
- Whole side of salmon (2 lbs): A fresh, skin-on salmon side ensures even cooking and moist, tender flesh.
- Olive oil (2 tbsp): Adds richness and helps blend the glaze ingredients for an even coating.
- Dijon mustard (2 tbsp): Brings a subtle tang and depth to the sweet glaze.
- Maple syrup (2 tbsp): Provides natural sweetness and caramelizes beautifully during baking.
- Garlic (1 tsp minced): Adds aromatic warmth that enhances the overall flavor profile.
- Orange (1 sliced): Imparts bright citrus notes and a festive colorful touch atop the salmon.
- Lemon (1 sliced): Contributes zesty acidity to balance the glaze’s sweetness.
- Rosemary (2 sprigs): Offers an earthy, pine-like aroma that pairs perfectly with the fish.
- Salt and pepper (to taste): Essential for seasoning and bringing out the natural flavors of the salmon.
Instructions
- Preheat your oven and prepare the baking sheet
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Set your oven to 375°F (190°C) for optimal cooking. Line a baking sheet with parchment paper to prevent sticking and aid easy cleanup.
- Prepare the salmon
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Place the salmon skin-side down on the prepared sheet and pat dry with a paper towel. Removing moisture helps the glaze adhere better and promotes even cooking.
- Make the glaze mixture
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In a bowl, whisk together olive oil, Dijon mustard, maple syrup, minced garlic, salt, and pepper. This blend creates a perfect balance of sweet, tangy, and savory flavors that coat the salmon beautifully.
- Apply the glaze and add citrus and herbs
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Spread the glaze evenly over the salmon surface, ensuring every bite is flavorful. Top the fish with alternating slices of orange and lemon along with rosemary sprigs to infuse fragrant, festive aromas as it bakes.
- Bake the salmon to perfection
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Place the salmon in the oven and bake for 20–25 minutes until the flesh flakes easily with a fork and develops a lovely golden sear on top without drying out.
- Serve and garnish
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Remove the salmon carefully and transfer to a serving platter. Garnish with fresh herbs or vibrant pomegranate seeds to add color and a festive touch before serving.
- This salmon is best eaten fresh but can be prepared ahead and reheated gently to preserve moisture.
- Be mindful not to overcook; salmon dries quickly but should remain tender and flaky.
- Using fresh citrus slices enhances aroma and flavor compared to juice alone.
Storage Tips
Store any leftover salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave to maintain moisture and flavor.
Serving Suggestions
Serve this festive salmon alongside lemon rice, roasted seasonal vegetables, or a crisp green salad. Leftovers make delicious additions to brunch spreads or flavorful wraps.
- For even cooking, choose a uniform thickness side of salmon.
- Allow salmon to come to room temperature before baking for more consistent results.
- Experiment with garnishing with pomegranate seeds for a pop of color and tartness that complements the dish.
FAQs
- Can I use salmon fillets instead of a whole side?
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Yes, fillets work well but may cook faster, so adjust baking time accordingly to prevent overcooking.
- Is it necessary to have the skin on the salmon?
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Skin helps keep the fish moist during cooking and makes handling easier. It is recommended but optional if removed carefully.
- Can I substitute maple syrup with honey?
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Honey is a fine alternative, though it has a distinct flavor and is sweeter, so you might reduce the quantity slightly.
- What sides pair best with Christmas salmon?
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Lemon rice, roasted winter vegetables, or a fresh garden salad are excellent options that balance the salmon’s flavor.
- How to tell when the salmon is cooked?
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The salmon should flake easily with a fork but remain moist. Internal temperature should reach 145°F (63°C).
- Can I prepare the glaze ahead of time?
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Yes, you can mix the glaze a day ahead and refrigerate it, giving flavors time to meld beautifully.
- Are the citrus slices edible after baking?
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Absolutely! They soften and infuse flavor but retain a subtle bite that complements the fish nicely.
Christmas Salmon Festive Twist
Equipment
- 1 baking sheet
- 1 bowl
- 1 whisk
- 1 oven
Ingredients
- 1 whole side of salmon 2 lbs
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons maple syrup
- 1 teaspoon minced garlic
- 1 orange sliced
- 1 lemon sliced
- 2 sprigs rosemary
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Place salmon skin-side down on the baking sheet and pat dry with a paper towel.
- In a bowl, whisk together olive oil, Dijon mustard, maple syrup, minced garlic, salt, and pepper.
- Spread the mixture evenly over the salmon.
- Top the salmon with orange and lemon slices and rosemary sprigs.
- Bake for 20 to 25 minutes until the salmon is flaky and golden.
- Serve immediately with sides and garnish with fresh herbs or pomegranate seeds if desired.
Notes
- Can be prepared in advance and gently reheated.
- Pairs well with lemon rice, roasted vegetables, or salad.
- Use leftovers for brunch or wraps.
