Classic Christmas Salmon
This dish not only impresses your guests, but it’s also pretty easy to make, letting you enjoy the festivities without spending all your time in the kitchen.
Equipment
- Baking Sheet
- Digital Thermometer
Ingredients
Ingredients
- 2000 g Whole salmon about 2 kg
- 30 ml Olive oil for seasoning
- 5 g Salt to taste
- 5 g Black pepper to taste
- 1 cup Pomegranate juice for glaze
- 30 g Honey for glaze
- 30 ml Balsamic vinegar splash for glaze
- 60 g Butter optional for moisture
- 2 cloves Garlic minced for glaze
- 60 g Greek yogurt for dill sauce
- 30 g Fresh dill for dill sauce
- 5 ml Lemon juice for dill sauce
Instructions
- Preheat your oven to 175°C (350°F).
- Rinse the salmon and pat it dry. Score the skin lightly to help the glaze soak in.
- Rub olive oil, salt, and black pepper all over both sides of the salmon.
- Spread your chosen glaze evenly on the fish.
- Place the salmon on a lined baking sheet and bake for about 20-25 minutes or until it flakes easily with a fork.
- Keep a close eye on your salmon as it cooks and aim to reach an internal temperature of 63°C (145°F).
Notes
Tip: If the salmon ends up dry, add a dab of butter or olive oil on top after taking it out of the oven to help bring back some moisture.