A beautiful Christmas salmon recipe with pomegranate glaze and orange zest for a light, festive main course.

Scale

2 lbs salmon

½ tsp kosher salt

¼ tsp black pepper

2 cups pomegranate juice

¼ cup brown sugar

¼ cup orange juice

1 tbsp orange zest

Pomegranate seeds

Orange slices

Parsley

Green onions

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1. Preheat oven to 300°F and line baking sheet.

2. Place salmon skin-side down and season.

3. Simmer pomegranate juice, sugar, orange juice, and zest 20–25 min until syrupy.

4. Brush glaze over salmon.

5. Bake 30–38 min until 145°F internal temp.

6. Garnish with seeds, oranges, parsley, and onions.

Cook low and slow for moist texture.

Store extra glaze for up to 7 days in refrigerator.

Use leftover glaze for chicken or veggies.