Name: Christmas Salmon with Pomegranate Molasses and Maple Glaze Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: ¼ cup pomegranate molasses; ¼ cup maple syrup; 1 tablespoon butter; 1 tablespoon vanilla extract; 1 teaspoon dried rosemary; ¼ teaspoon salt; ¼ teaspoon black pepper; 6 pieces salmon fillets (preferably skin-on, about 6 ounces each); Pomegranate seeds, for serving; Fresh rosemary sprigs, for serving

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You know those recipes that instantly bring a festive glow to your dinner table? This Christmas Salmon with Pomegranate Molasses and Maple Glaze Recipe is exactly that—a vibrant, flavorful dish that feels luxurious without being complicated. The tangy sweetness of pomegranate molasses paired with the rich, buttery maple glaze creates a mouthwatering balance that’s perfect for holiday gatherings or any special occasion when you want to wow your guests.

I’ve made this recipe more times than I can count, especially during the holidays, and every time it manages to impress without the stress. If you’re looking for a fresh alternative to the usual Christmas ham or roast, this salmon dish has a way of stealing the show. Plus, it’s a great way to introduce some seasonal flair with festive colors and bold flavors that complement one another so well.

Ingredients You’ll Need

Each ingredient in this Christmas Salmon with Pomegranate Molasses and Maple Glaze Recipe serves a special purpose to build layers of flavor. I always recommend sourcing the freshest salmon you can find—it makes a world of difference in the final dish.

Pomegranate molasses: This gives the salmon a sweet and tangy punch; look for a high-quality or homemade version for best results.
Maple syrup: Adds depth and natural sweetness that beautifully balances the tartness of the molasses.
Butter: For richness and to help create that gorgeous glaze—don’t skip it!
Vanilla extract: A secret surprise that adds warmth and subtle complexity to the glaze.
Dried rosemary: Adds a lovely herbal note that pairs perfectly with the sweetness of the glaze.
Salt and pepper: Essential to season and enhance all the flavors.
Salmon fillets: I go for skin-on pieces to help crisp the skin nicely and lock in moisture.
Pomegranate seeds and rosemary sprigs (for serving): These add festive color and a fresh burst of flavor.

Variations

One of the great joys of this recipe is how easy it is to personalize it. I love encouraging friends to tweak ingredients based on what they have on hand or their flavor preferences. Feel free to experiment—you might discover your own signature holiday salmon!

Spicy Kick: I sometimes add a pinch of cayenne or some chili flakes to the glaze to bring a subtle heat that contrasts nicely with the sweetness.
Fresh Herbs: If you prefer, fresh rosemary or thyme works just as well and brings a bright herbal aroma.
Citrus Twist: A squeeze of fresh orange or lemon juice stirred into the glaze can add a invigorating zing that’s perfect if you like your dishes on the brighter side.
Alternative Fish: While salmon is my go-to, this glaze also pairs wonderfully with trout or Arctic char if you want to mix it up.

How to Make Christmas Salmon with Pomegranate Molasses and Maple Glaze Recipe

Step 1: Prepare the Glaze with Love

Start by combining the pomegranate molasses, maple syrup, butter, vanilla extract, dried rosemary, salt, and pepper in a small saucepan over medium heat. I like to stir gently until the butter melts and the mixture begins to thicken slightly—about 3 to 5 minutes. Keep an eye on it to avoid burning, and once it reaches a glossy syrupy consistency, take it off the heat. This glaze is the star dressing your salmon will love.

Step 2: Prep Your Salmon

Pat the salmon fillets dry with paper towels—this step is key to getting a nice sear later. If you like crispy skin, leave it on; otherwise, remove it if you prefer. Lightly season both sides with salt and pepper. I usually let them sit a few minutes at room temperature before cooking to ensure even cooking.

Step 3: Cook the Salmon to Perfection

Heat a non-stick skillet over medium-high heat and add a small splash of oil. Place the salmon skin-side down if it has skin. Cook undisturbed for about 4-5 minutes until the skin crisps up and the salmon is mostly cooked through. Flip it carefully and cook the other side for another 2-3 minutes. Then, brush the glaze generously over the salmon and let it cook for an additional minute so the flavors meld. Watch the timing carefully here to keep that lovely tender, flaky texture.

How to Serve Christmas Salmon with Pomegranate Molasses and Maple Glaze Recipe

A large cooked salmon fillet with a pink-orange color forms the base layer on a white plate. On top, there is a thick dark brown sauce spread down the middle, covered in bright red pomegranate seeds and small chopped green herbs for texture. Light brown crushed nuts are scattered evenly over the sauce and around the fish on the plate. Two green rosemary sprigs rest near one side of the salmon, with three orange slices placed behind the fish. The whole dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top this salmon with fresh pomegranate seeds and a few sprigs of rosemary. It not only looks incredibly festive but also adds fresh, bright bursts of flavor and texture. Plus, those ruby red seeds are just so pretty on the plate!

Side Dishes

To keep the meal balanced and colorful, I love pairing this salmon with roasted Brussels sprouts, creamy mashed potatoes, or a wild rice pilaf. A simple arugula salad with a lemon vinaigrette also refreshes the palate beautifully alongside the rich glaze.

Creative Ways to Present

For a holiday dinner that wows, try serving the salmon fillets on a large platter layered with pomegranate seeds and fresh rosemary sprigs scattered around. You can even place the salmon on a bed of lightly dressed greens or colorful roasted vegetables to make the centerpiece pop. If you’re feeling festive, add edible gold leaf or a dusting of crushed pistachios for extra flair.

Make Ahead and Storage

Storing Leftovers

I usually store any leftover salmon in an airtight container in the fridge, and it keeps well for up to 2 days. When storing, I separate the salmon from the glaze slightly to prevent the fish from absorbing too much sweetness and becoming soggy overnight.

Freezing

Freezing this glazed salmon isn’t my first choice because the texture can change a little, but if you want to prep ahead, freeze the cooked salmon without the glaze and add the glaze fresh after reheating. Wrap tightly in plastic wrap and foil to avoid freezer burn and use within a month.

Reheating

To reheat, I gently warm leftover salmon in a low oven (around 275°F / 135°C) for 10-15 minutes to avoid drying it out. Once warm, brush on the glaze and pop it back in for a couple minutes to refresh those beautiful flavors. Avoid microwave reheating if you can—it tends to toughen the fish.

FAQs

Can I use fresh pomegranate juice instead of pomegranate molasses in this recipe?

Fresh pomegranate juice won’t provide the same thick, concentrated sweetness and tang of pomegranate molasses, which is why it’s key to the glaze. If you don’t have molasses, you can simmer fresh juice to reduce it until syrupy, but it will take extra time and may alter the recipe’s balance.
What’s the best type of salmon to use for this Christmas salmon recipe?

I recommend wild-caught salmon fillets with skin on, like sockeye or coho, for their flavor and texture. Farmed salmon can work too, but choose high-quality, fresh fillets for the best results.
Can I prepare the glaze ahead of time?

Absolutely! You can make the pomegranate molasses and maple glaze a day in advance and refrigerate it. Warm it gently before brushing it onto the salmon when cooking for an easy, stress-free holiday meal.
How do I know when the salmon is perfectly cooked?

The salmon should flake easily with a fork but still be moist inside. Cooking times vary by thickness, but generally, 4-5 minutes per side on medium-high heat works well. Overcooking can dry out the fish, so keep an eye on it and trust your senses.
Is this recipe keto or paleo friendly?

This Christmas Salmon with Pomegranate Molasses and Maple Glaze Recipe can fit into paleo diets but may be higher in sugar than strict keto allows due to the maple syrup and molasses. For keto, you could reduce the sweeteners and try natural low-carb alternatives, but the flavor will differ.

Final Thoughts

This Christmas Salmon with Pomegranate Molasses and Maple Glaze Recipe holds a special place in my holiday cookbook because it’s the perfect balance of easy, elegant, and festive. It’s a recipe I always recommend when you want to serve something a bit different that still feels like a celebration. Trust me, once you try it, you’ll be reaching for this glaze year after year to bring a little magic to your table.