Dinner

Christmas Salmon with Pomegranate Glaze Recipe

ByCharlotte Montgomery December 11, 2025December 11, 2025

Introduction

This Christmas Salmon with Pomegranate Glaze is a festive and flavorful dish perfect for holiday celebrations. The sweet and tangy glaze beautifully complements the rich, tender salmon, making it a centerpiece your guests will love.

A large piece of cooked salmon with a bright orange color and grill marks sits in the middle of a white oval plate, topped with chopped green herbs and scattered red cranberries. Around the salmon are lemon wedges, deep red pomegranate seeds, more herbs, and a shiny sauce pooling at the bottom. The plate rests on a white marbled surface with some green herbs partly visible in the foreground. The image has a warm and rich look with the focus on the salmon's texture and colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs. whole Atlantic salmon
½ teaspoon kosher salt
¼ teaspoon black pepper
2 cups pomegranate juice
¼ cup brown sugar
¼ cup fresh squeezed orange juice
1 tablespoon orange zest
Pomegranate seeds for garnish
Orange slices for garnish
Fresh parsley for garnish
Green onions for garnish

Instructions

Step 1: Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper.
Step 2: Place the salmon skin-side down on the prepared baking sheet and season it evenly with kosher salt and black pepper.
Step 3: In a saucepan over medium heat, combine the pomegranate juice, brown sugar, fresh orange juice, and orange zest. Bring the mixture to a boil.
Step 4: Reduce the heat and let the sauce simmer for 20 to 25 minutes, stirring occasionally until it thickens into a syrup-like consistency.
Step 5: Brush the thickened pomegranate glaze generously over the salmon.
Step 6: Place the salmon in the oven and bake for 30 to 38 minutes, or until the internal temperature reaches 145°F (63°C).
Step 7: Transfer the cooked salmon to a serving platter. Garnish with pomegranate seeds, orange slices, fresh parsley, and sliced green onions before serving.

Tips & Variations

For extra flavor, marinate the salmon in a little of the glaze beforehand for 30 minutes before baking.
You can substitute fresh pomegranate juice with 100% bottled pomegranate juice if fresh is unavailable.
Try adding a pinch of cinnamon or cloves to the glaze for a warm holiday spice twist.
If you prefer a crispier skin, broil the salmon for the last 2-3 minutes of cooking, watching carefully to avoid burning.

Storage

Store any leftover salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to avoid drying out the fish. The glaze may thicken when chilled but will loosen upon reheating.

How to Serve

A long, thick piece of grilled salmon with a shiny, reddish-orange color lays at the center of a white oval plate, topped with a generous layer of chopped green herbs and small red cranberries scattered across the surface. Around the salmon, there are several lemon wedges with a bright yellow color placed near the edges of the plate. The plate also contains a mix of red cranberries and green herbs in a sauce that surrounds the fish. The salmon's surface shows grill marks and a slight glaze, making it look juicy and tender. The plate is set against a white marbled surface, giving a clean and bright background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fillets instead of whole salmon?

Yes, salmon fillets work well with this recipe; adjust the baking time to about 15-20 minutes depending on thickness.

Is there a non-alcoholic substitute for pomegranate juice?

Pomegranate juice is naturally non-alcoholic, but if you don’t have it, you can use cranberry or cherry juice as an alternative for a similar tart flavor.