Description
This Christmas Salmon is sweet, tangy, and gorgeous—glazed with a pomegranate-orange reduction and garnished with vibrant herbs and fruit. Perfect for an elegant, low-carb holiday dinner centerpiece.
Ingredients
2 lbs whole Atlantic salmon or salmon fillets (with or without skin)
½ tsp kosher salt
¼ tsp black pepper
2 cups sugar-free pomegranate juice
¼ cup brown sugar or keto brown sweetener
¼ cup fresh-squeezed orange juice (about 1 orange)
1 tbsp orange zest
Fresh pomegranate seeds (for garnish)
Orange slices (for garnish)
Fresh parsley (for garnish)
Optional scallions (for garnish)
Instructions
1. Preheat oven to 300°F and line a baking sheet with parchment paper.
2. Place salmon skin-side down, season with salt and pepper.
3. In a saucepan, combine pomegranate juice, brown sugar, orange juice, and zest. Bring to boil, then simmer 20–25 minutes until reduced and syrupy.
4. Brush glaze over salmon evenly.
5. Bake for 30–38 minutes, or until internal temp reaches 145°F and salmon flakes easily.
6. Transfer to a serving platter and garnish with pomegranate seeds, orange slices, parsley, and scallions.
7. Serve warm.
Notes
Bake low and slow to keep the salmon juicy.
Store extra glaze in the fridge up to a week—great on chicken or roasted veggies.
Can be made ahead: reheat and glaze before serving.
Frozen salmon works well—just thaw and pat dry.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 222
- Sugar: 15g
- Sodium: 203mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.2g
- Protein: 23g
- Cholesterol: 62mg