If this salmon doesn’t SCREAM Christmas dinner, I don’t know what does. Not only does it look like Christmas, but it tastes like Christmas…citrusy and bright, sweet and flavorful, savory and succulent. The recipe takes advantage of seasonal pomegranate, oranges, and thyme to bring in freshness for the holidays, as well as maple, garlic, and soy for salty and umami elements. The salmon itself just melts on the inside and caramelizes like candy on the edges as it roasts. It doesn’t get much more satisfying than this.
Plus, I cannot emphasize enough how easy, fast, and low-stress this preparation is. The salmon marinates in the fridge for a couple hours while you do your thing; then it roasts in the oven for literally 5-6 minutes; finally, in the time it takes to cook, you just simmer down the excess marinade into a gorgeous, magazine-worthy glaze. Whether for a busy weeknight or an impressive Christmas main dish, it will give you plenty of time to enjoy yourself and tend to all the distractions around you.
pomegranate
Honestly, pomegranate is a fruit I rarely work with. It’s an ornament-shaped bulb filled with nutrient-dense, edible seeds, or arils, that you have to remove from the tough white inner flesh to eat…kinda weird. But, pomegranate’s sweet, slightly tart, bold flavor and vibrant color happen to be perfect for enhancing fall and winter meals. The fresh seeds are plump, juicy, and crunchy, and just a few add a beautiful garnish and extra texture to this roasted salmon.
To get concentrated pomegranate flavor in the marinade and glaze, I used pomegranate “molasses” (which isn’t molasses at all, but pomegranate juice that’s reduced, often with sugar or another sweetener, into a rich, sticky, molasses-like syrup). Combined with maple syrup, fresh orange juice and zest, soy sauce, garlic, and thyme, it makes a sweet yet balanced final result that is loaded with flavor.
salmon
If available, I recommend using high-quality king salmon or steelhead salmon (often labelled steelhead trout) for the rich, non-fishy flavor, great fat content, thickness, and super tender, luscious, flakey, melt-in-your-mouth texture when cooked. Wild sockeye is tougher with a bolder, fishier flavor that can compete with the flavors in the marinade. Coho has a milder flavor but is not as rich in texture. Sustainably sourced Atlantic salmon is also a good option and generally easier to come by.
Since this literally just requires 6 minutes of oven time on a small sheet pan (versus a massive turkey or rib roast dominating the oven for hours and hours), you are free to serve it up with all your favorite sides. Here, I did my favorite maple Dijon roasted Brussels’ sprouts (recipe on the way), roasted fennel (SO yummy on its own!), and crispy cheesy garlic smashed potatoes. All roasted at the same temp with the salmon added at the very end.
Maple Pomegranate Roasted Salmon
This maple pomegranate roasted salmon is bright, sweet, savory, and made for the holiday season. The salmon is marinated in pomegranate molasses, maple syrup, citrus, soy, garlic, and thyme; quickly roasted to melt-in-your-mouth, flakey perfection; and finally topped with a beautiful glossy reduction and fresh pomegranate.
Notes
If available, I recommend using high-quality king salmon or steelhead salmon (often labelled steelhead trout) for the rich, non-fishy flavor, great fat content, thickness, and super tender, luscious, flakey, melt-in-your-mouth texture when cooked. Wild sockeye is tougher with a bolder, fishier flavor that can compete with the flavors in the marinade. Coho has a milder flavor but is not as rich in texture. Sustainably sourced Atlantic salmon is also a good option and generally easier to come by.
Ingredients
- 1 - 1.25 lb king salmon or steelhead trout, skin on or off
- 1.5 Tbsp soy sauce
- 1.5 Tbsp maple syrup
- 1 clove garlic, finely minced
- 3 Tbsp fresh orange juice
- zest from 1/2 orange
- 1.5 Tbsp pomegranate molasses
- freshly ground black pepper, to taste
- leaves from 2-3 sprigs fresh thyme
- extra sprigs thyme, for garnish
- handful fresh pomegranate seeds, for garnish
Instructions
- In a sealable container or zip-top baggy, combine the soy sauce, maple syrup, minced garlic, orange juice and zest, pomegranate molasses, black pepper, and thyme leaves; stir or swish to combine. Add the salmon and turn to coat. Seal and refrigerate at least 2 hours, up to overnight.
- Preheat the oven to 425ºF. Line a baking sheet with non-stick foil or parchment paper. Transfer the marinating salmon from the fridge to the counter to rest at room temp about 30 minutes before roasting.
- Remove the salmon from the marinade, letting excess drip off. Place on the prepared baking sheet. Roast at 425ºF for about 6 minutes for medium thickness. (Cooking time may vary from 5 minutes for thin fillets to 8-9 minutes for thicker pieces. It should flake when tested with a fork but still be pink in the center. It will continue cooking as it rests, so lean on the rarer side of your doneness preference.)
- When done, remove salmon from the oven and let rest, undisturbed, at least 5 minutes.
- Meanwhile, pour all the excess marinade into a small saucepan. Bring to a light simmer over medium-low heat, then reduce heat and cook until thickened into a glaze.
- Spoon glaze over finished salmon (to taste) and top with fresh pomegranate seeds. Garnish with fresh thyme. Serve immediately.