This Christmas Salmon Recipe comes out of the oven with edges that glisten like honey, topped with ruby pomegranate seeds and green pistachios that look like they belong on a holiday card. The first time I made it, I was hosting Christmas Eve and panicking about timing—this was done in 40 minutes, start to finish, and my mother-in-law asked for the recipe before dessert.
If you need more quick wins for busy nights, this Creamy Tomato Gnocchi Recipe is ready in 16 minutes, or try these Taco Potatoes when you want something cheesy and filling. On cold evenings, this Easy Jamaican Chicken Soup with Dumplings hits differently.
What You'll Love About This Christmas Salmon Recipe
This baked salmon for Christmas is simple enough for beginners but impressive enough for guests. The salmon stays moist and flaky, the glaze caramelizes without burning, and the yogurt topping adds a cool, creamy contrast. You can prep the glaze and chop the toppings ahead of time, then just bake and assemble right before serving. It's also packed with protein, healthy fats, and omega-3s, so it's a healthy Christmas salmon option that still feels indulgent.
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Christmas Salmon Recipe Ingredients
Here's what you'll need to make this Christmas Salmon Recipe come together beautifully.
See recipe card below this post for ingredient quantities
Salmon fillet: A 2-pound fillet with skin on and bones removed gives you a meaty, tender base that bakes evenly. Look for bright, firm flesh.
Black pepper and salt: Season the surface so every bite tastes balanced and the natural salmon flavor shines through.
Whole grain mustard: Adds tangy little pops and texture to the glaze. The seeds give it character.
Honey: Brings sweetness and helps the glaze turn golden and sticky in the oven.
Olive oil: Keeps the glaze smooth and helps it cling to the salmon. Use a good quality oil for the best flavor.
Minced garlic: Adds a warm, savory depth that balances the honey. Fresh garlic works best here.
Greek yogurt: Thick, tangy, and creamy, it cools down the warm salmon and acts as a base for the herbs and lemon.
Thyme and dill: Fresh herbs bring brightness and a little earthiness. Thyme is woodsy, dill is delicate and grassy.
Lemon zest and lemon juice: The zest adds aromatic oils, the juice brings acidity. Together they make the yogurt topping pop.
Pistachios: Chopped pistachios add crunch and a mild, nutty flavor. They also look festive against the pink salmon.
Dried cranberries: Sweet, chewy, and ruby-red. Chop them if they're large so they scatter evenly.
Pomegranate seeds: Juicy, tart, and jewel-like. They burst in your mouth and add a beautiful holiday sparkle.
How To Make Christmas Salmon Recipe
Follow these steps to make your Christmas Salmon Recipe to perfection.
Prep the pan and fish: Line a baking dish with parchment paper and brush it lightly with olive oil. Place the salmon skin-side down and season the top with salt and pepper so the surface looks evenly speckled. The parchment keeps the salmon from sticking and makes cleanup easy.
Make the honey-mustard glaze: In a small bowl, stir together olive oil, minced garlic, honey, and whole-grain mustard until the mixture is glossy and smooth. It should ribbon off the spoon and smell gently garlicky with a hint of sweetness.
Glaze the salmon: Brush the glaze evenly over the salmon, working from the center toward the edges. Aim for a thin, even coat that clings to the surface without pooling. The glaze will caramelize slightly as it bakes.
Bake: Bake at 170°C (338°F) for 13 to 15 minutes, until the edges are lightly golden and the salmon flakes easily with a fork while the center stays moist and tender. Don't overbake or it'll dry out.
Mix the yogurt topping: In a bowl, combine Greek yogurt with lemon zest, lemon juice, and chopped thyme. The mixture should be bright, creamy, and lightly citrusy. Taste it—it should be tangy and fresh.
Rest, then spread: Let the salmon cool for about 3 minutes so the yogurt holds its shape instead of melting. Spread the yogurt mixture in soft swirls over the warm salmon, leaving some pink showing through.
Finish with toppings: Scatter pistachios, dried cranberries, pomegranate seeds, and fresh dill evenly over the top for color, crunch, and contrast. Press them gently so they stick.
Serve: Serve directly from the baking dish or transfer to a platter. The salmon should lift in large, tender flakes with toppings in every bite. Garnish with extra dill if you like.
Substitutions and Swaps
You can adapt this Christmas Salmon Recipe to fit what you have on hand.
Salmon: If you can't find a large fillet, use four individual portions and reduce the baking time to 10 to 12 minutes.
Greek yogurt: Swap with sour cream or crème fraîche for a richer, tangier topping.
Whole grain mustard: Use Dijon mustard if that's all you have. It'll be smoother and slightly sharper.
Honey: Maple syrup works if you want a deeper, earthier sweetness.
Pistachios: Use slivered almonds, chopped walnuts, or even sunflower seeds if you're avoiding tree nuts.
Dried cranberries: Swap with dried cherries, raisins, or chopped dried apricots.
Pomegranate seeds: Fresh raspberries or diced fresh cranberries add a similar tartness and color.
Fresh herbs: If you don't have dill, use parsley or cilantro. If you don't have thyme, try a pinch of dried oregano or basil.
Equipment For Christmas Salmon Recipe
Here's what makes this Christmas Salmon Recipe easy to put together.
Baking dish: A 9x13-inch dish works well. Glass or ceramic both bake evenly.
Parchment paper: Keeps the salmon from sticking and makes cleanup a breeze.
Small mixing bowl and spoon: For stirring together the glaze and the yogurt topping.
Measuring spoons: To keep the glaze and seasoning balanced.
Microplane or zester: For getting fine lemon zest that's aromatic and not bitter.
Cutting board and knife: For chopping herbs, pistachios, and cranberries.
Pastry brush or spoon: For spreading the glaze evenly over the salmon.
Spatula: To lift and transfer the salmon if you're plating it.
How to Store and Reheat
This Christmas Salmon Recipe keeps well if you have leftovers.
Refrigerator: Store the salmon in an airtight container for up to 3 days. Keep the yogurt topping separate if possible so it doesn't get watery.
Freezer: You can freeze the baked salmon (without the yogurt and toppings) for up to 2 months. Wrap it tightly in plastic wrap and then in foil. Thaw overnight in the fridge before reheating.
Reheating: Warm the salmon gently in a 150°C (300°F) oven for about 10 minutes, covered with foil so it doesn't dry out. Add the yogurt and toppings fresh after reheating.
Serving cold: This salmon is also delicious cold or at room temperature, so you can make it ahead and serve it as part of a holiday buffet.
Serving Suggestions
Pair this salmon with yogurt sauce with sides that feel festive and comforting.
Roasted vegetables: Try roasted Brussels sprouts with balsamic glaze, honey-glazed carrots, or roasted asparagus with lemon.
Grains and starches: Serve with buttery wild rice, garlic mashed potatoes, couscous with herbs, or a simple green salad with a light vinaigrette.
Bread: A crusty baguette or warm dinner rolls are perfect for soaking up the glaze and yogurt.
Wine pairing: A crisp white wine like Sauvignon Blanc or a light Pinot Noir complements the richness of the salmon and the brightness of the toppings..
Expert Tips
These little tricks will help you nail this oven Christmas Salmon Recipe every time.
Check for doneness early: Start checking the salmon at 12 minutes. It should flake easily but still look slightly translucent in the very center. It'll continue cooking as it rests.
Don't skip the rest: Letting the salmon cool for a few minutes before adding the yogurt keeps the topping from melting and sliding off.
Use room temperature yogurt: Cold yogurt can shock the warm salmon and make the texture less appealing. Let it sit out for 10 minutes before mixing.
Toast the pistachios: For extra flavor, toast the chopped pistachios in a dry skillet for 2 to 3 minutes until fragrant. Let them cool before scattering.
FAQ
How to prepare salmon for Christmas?
Start with a fresh, high-quality fillet with the skin on and bones removed. Season it simply with salt and pepper, then add a flavorful glaze like honey and mustard. Bake it gently so it stays moist, and finish with bright, festive toppings like herbs, nuts, and fruit. Make it a day ahead if you want less stress on Christmas Day.
Is salmon a traditional Christmas Salmon Recipe?
Christmas Salmon Recipe isn't traditional in every culture, but it's popular in Scandinavian and European holiday meals, especially in Norway and Sweden. It's also becoming a favorite in many homes because it's elegant, healthy, and quick to prepare. If you want a lighter alternative to turkey or ham, salmon is a beautiful choice.
How do I know if salmon is properly cooked?
The Christmas Salmon Recipe is done when it flakes easily with a fork and the center is slightly opaque but still moist. The internal temperature should be about 60°C to 63°C (140°F to 145°F). If it looks dry or chalky, it's overcooked. Trust your eyes and a gentle fork test more than the timer.
How long to cook a side of Christmas Salmon Recipe?
A whole side of Christmas Salmon Recipe (about 2 pounds) typically takes 13 to 15 minutes at 170°C (338°F). Thicker fillets may need an extra minute or two, while thinner ones might be done in 11 to 12 minutes. Check the thickest part with a fork to see if it flakes easily. Always err on the side of undercooking slightly, since it continues cooking as it rests.
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Pairing
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Christmas Salmon Recipe
Ingredients
- 3 lb salmon fillet skin-on and boneless (center-cut for even cooking)
- 0.75 tablespoon black pepper freshly ground for best flavor
- 0.75 tablespoon salt fine sea salt preferred
- 1.5 teaspoons whole grain mustard adds texture and tang
- 1.5 tablespoons honey mild floral honey works best
- 3 tablespoons olive oil extra virgin recommended
- 1.5 tablespoons minced garlic finely chopped for even glaze
- 9 tablespoons Greek yogurt full-fat for creaminess
- 8–9 sprigs fresh thyme chopped (leaves only)
- 8–9 sprigs fresh dill chopped (reserve some for garnish)
- 0.75 tablespoon lemon zest finely grated
- 1.5 tablespoons lemon juice freshly squeezed
- 3 tablespoons pistachios chopped (unsalted preferred)
- 3 tablespoons dried cranberries chopped if large (even distribution)
- 3 tablespoons pomegranate seeds fresh for brightness
Instructions
- Prepare the baking dish by lining it with parchment paper and lightly coating it with olive oil, then place the salmon skin-side down and season evenly with salt and pepper.
- Whisk the olive oil, garlic, honey, and whole grain mustard in a small bowl until smooth and glossy.
- Spread the glaze gently over the salmon, brushing from the center outward to create a thin, even layer.
- Bake the salmon in a 170°C (338°F) oven until the edges turn lightly golden and the flesh flakes easily while remaining moist in the center.
- Stir together the Greek yogurt, lemon zest, lemon juice, and chopped thyme until creamy and well combined.
- Allow the salmon to rest briefly, then spoon and swirl the yogurt mixture evenly over the warm surface.
- Sprinkle the pistachios, dried cranberries, pomegranate seeds, and chopped dill evenly over the salmon for color and crunch.
- Move the salmon to a serving platter or serve directly from the dish, slicing into tender portions.
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