Holiday Baked Salmon

Why Make Salmon for Holiday Dinner

Looking for something a little different for your holiday main course? This Holiday Baked Salmon is a beautiful, elegant alternative (or addition) to the usual ham and turkey.

What makes this recipe truly special is both the technique and the flavor. The salmon is baked skin-side up first just like my popular Orange Salmon, then flipped to finish cooking, which helps keep it incredibly juicy and tender.

And then there’s the pomegranate glaze sweet, tangy, and full of holiday flavor. Made with pomegranate juice, Dijon mustard, honey, rosemary, and garlic, it bakes right into the salmon and creates a rich, glossy finish that makes this dish feel extra festive.

Notes on the Ingredient You’ll Need

There are few ingredients here but all work together to create a salmon dish with bold flavor (see full list in the recipe card):

• Whole Salmon Filet – You’ll want to keep the skin on. Decide if you want king salmon, Atlantic salmon, or sockeye salmon. All different types will work well with this recipe and I’ve included some notes about each one below!
• Olive Oil – Try to use a good quality, neutral oil like avocado oil or olive oil that’s meant for cooking.
• Shallots – a small, mild-flavored onion, that’s related to onions and garlic. They have a sweet, delicate flavor with a hint of garlic, making them perfect to pair with delicate foods.
• Garlic Coves – For the best flavor and aroma, use fresh garlic cloves. You will get stronger, fresher, and more aromatic results.
• Pomegranate Juice – this rich sweet and tart juice is perfect for sauces and glazes. Have any leftover juice? Use it to make my favorite Pomegranate Martini.
• Dijon Mustard – Don’t substitute this with plain yellow mustard, it’s quite a difference in flavor.
• Honey – it’s great to balance out the flavors with sweetness and add a extra layer of flavor to the sauce.
• Rosemary – it’s best to use fresh rosemary in this recipe. If you have to use dried, remember it’s more potent so use less.

Common Types of Salmon

When it comes to seafood, quality ALWAYS matters! Better quality salmon will yield the best flavor and texture. Ask your local fish monger where they get their salmon. You’ll want it to be sustainably farmed or wild caught. Here are the main 3 types of salmon you’ll likely see at the supermarket:

• King Salmon – This filet is the most expensive cut of salmon because it’s very rich in flavor, high in healthy fats, and works so well with this recipe. It’s not as widely available as other types of salmon, but it is worth its high price point for special occasion.
• Sockeye/Red Salmon – It has a vibrant red color and full flavor. It’s a more budget-friendly cut of salmon and is much more available. It also tends to be leaner than other salmon filets while still having plenty of bold flavor.
• Atlantic Salmon – Wild Atlantic salmon is endangered now and is rarely caught for commercial consumption. Most of Atlantic salmon is now entirely farm raised. It’s the most affordable type of salmon filet, has a very mild flavor, and a good amount of fat. Always consider the source of your Atlantic salmon before purchasing, as it will directly affect the quality of the meat.

How to Make Holiday Salmon: Step-by-Step Instructions

Tips for the Best Holiday Baked Salmon

• Check for pin bones before cooking. Run your fingers over the filet and use tweezers to remove any you find, it only takes a minute and makes serving much easier.
• Use parchment paper with raised edges. Crumpling up the edges creates a “well” that keeps all that delicious pomegranate sauce from running off the pan.
• It’s important to season the meat. Make sure to season the fish and not just rely on sauce. Salt will penetrate the meat while cooking and give it much more flavor.
• Follow the flip method for extra juicy salmon. Starting skin-side up and then flipping halfway through helps the juices stay in the flesh instead of dripping away, giving you a more tender, flavorful result.
• Don’t overcook it. Salmon continues to cook slightly after you take it out of the oven. Pull it when it’s just cooked through and still moist in the center. Tracking internal temperature is the best way to tell.
• Let it rest. Once you transfer the sauce on the serving dish, let it rest a few minutes. This will give the juices a change to spread back through the meat after being condensed while cooking.

Best Side Dish Pairings – Serving Suggestions

Keep things festive with some of my favorite holiday side dishes! Here are just a few of my favorites:

• Cranberry stuffing
• Honey roasted carrots
• Roasted fingerling potatoes or homemade mashed potatoes
• Brussels sprouts or Italian roasted asparagus

Make Ahead, Storing and Reheating

• Make Ahead: If you’re planning this for a holiday meal, you can absolutely get a head start! The pomegranate sauce can be made up to 1 day in advance. Prepare it as directed, let it cool, and store it in an airtight container in the refrigerator.
  • When ready to use, gently reheat it on the stovetop before adding it to the salmon.
• Storing Leftovers: Store any leftover salmon in an airtight container in the refrigerator for up to 2 days. Keep the sauce with it to help maintain moisture.
• To reheat, warm it gently in the oven at a low temperature (around 300°F) just until heated through. Of stovetop, reheat in a pan, covered, over medium-low heat. You can also microwave it in short intervals, but be careful not to overheat or it can dry out.
• Keep in mind that salmon is best enjoyed warm when served as a main course. If you want to add it to wraps or salads, you can flake it and use it cold.

Holiday Salmon FAQs

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