Festive Christmas Salmon: Glazed & Delicious (Print Version)
Festive Christmas Salmon, glazed with maple and mustard, brings effortless elegance to your holiday table. A simple, delicious dish everyone will love.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 18 Minutes minutes
Total Time: 33 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free (check ingredients)
# Ingredients:
→ Main Ingredients
01 -
4 (6 oz) salmon fillets, skin-on, center-cut
→ Glaze & Flavor Boosters
02 -
1/4 cup pure maple syrup
03 -
2 tablespoons Dijon mustard
04 -
2 cloves garlic, minced
05 -
1 tablespoon fresh lemon juice
→ Essentials
06 -
1 tablespoon olive oil
07 -
1/2 teaspoon salt, or to taste
08 -
1/4 teaspoon black pepper, freshly ground, or to taste
→ Finishing Touch
09 -
2 tablespoons fresh dill, chopped
# Instructions:
01 -
First things first, crank that oven to 400°F (200°C). While it's heating, line a baking sheet with parchment paper. Trust me on the parchment; it makes cleanup a breeze, and nobody wants to scrub baked-on glaze after a holiday meal. I always forget this step and then scramble, muttering under my breath. Pat your salmon fillets dry with paper towels—this is key for getting that lovely crispy skin. Don't skip it, or your salmon might steam instead of roast, and we don't want that for our Festive Christmas Salmon.
02 -
In a small bowl, whisk together the maple syrup, Dijon mustard, minced garlic, a good squeeze of fresh lemon juice, and about half of your chopped fresh dill. Give it a taste. Does it need a little more tang? Another drop of lemon! A bit more sweetness? A tiny splash more maple. This is where you can really make it your own. I once added too much mustard and had to dilute it with extra maple, which was a sweet, sticky disaster, but it worked out eventually!
03 -
Place your dried salmon fillets, skin-side down, on the prepared baking sheet. Brush them generously with olive oil, then sprinkle with a good pinch of salt and freshly ground black pepper. Now, spoon that glorious maple-Dijon glaze over each fillet, making sure to coat the top and sides. I like to leave a little glaze for brushing later, but sometimes I get carried away and use it all. No biggie, it'll still be delicious!
04 -
Pop the baking sheet into your preheated oven. Bake for 12-18 minutes, depending on the thickness of your fillets and how you like your salmon cooked. I usually aim for around 15 minutes for a 1-inch thick fillet. The internal temperature should reach 145°F (63°C) for medium. Halfway through, if you remembered to save some, give it another brush of glaze. The kitchen will start smelling absolutely divine around this point—that's how you know it's working!
05 -
Once cooked, pull the Festive Christmas Salmon out of the oven and let it rest on the baking sheet for about 5 minutes. This little rest is super important; it allows the juices to redistribute, keeping the fish moist and tender. While it rests, sprinkle the remaining fresh dill over the top. Sometimes I add extra lemon wedges for squeezing at the table, just for that extra burst of freshness. It’s a simple step, but it makes all the difference.
06 -
Carefully transfer your beautifully glazed Festive Christmas Salmon to serving plates. It should be flaky, glistening, and totally irresistible. Honestly, the sight of it always makes me smile. It’s such an easy way to make a holiday meal feel special without all the fuss. Serve it immediately with your favorite sides, and prepare for compliments! This dish always gets rave reviews, and it's so rewarding.
# Notes:
01 -
Always pat your salmon dry for a great crust.
02 -
Reheat gently on the stovetop, avoid the microwave!
03 -
Fresh dill is truly non-negotiable for this recipe.
04 -
Leftovers are fantastic cold on a salad.
# Equipment Needed:
01 -
Baking sheet
02 -
parchment paper
03 -
small bowl
04 -
whisk
05 -
measuring spoons
06 -
instant-read thermometer (optional)
# Nutrition (Per Serving):
Calories: 350 kcal
Total Fat: 20g
Total Carbohydrate: 15g
Protein: 30g