Baked salmon is a brilliant choice for a stress-free Christmas. It’s naturally festive, takes less than 20 minutes to cook, and—most importantly—can be largely prepped before your guests even arrive.
To make this truly "Christmas," I recommend using a whole side of salmon (approx. 1–1.5kg). It creates a stunning centerpiece compared to individual fillets.
1. The "Festive Jewel" Salmon Recipe
This version uses a creamy topping that stays moist and looks like a holiday wreath.
The Glaze: Mix 1/2 cup Greek yogurt (or sour cream), 1 tbsp Dijon mustard, 1 minced garlic clove, and the zest of 1 lemon.
The Festive Topping: Prepare a mix of chopped pistachios (green), pomegranate seeds (red), and fresh dill.
Method:
Prep: Line a tray with parchment paper. Place the salmon skin-side down. Season with salt and pepper.
Coat: Spread the yogurt-mustard glaze evenly over the fish.
Bake: Roast at 170°C (340°F) for 15–18 minutes. The salmon is done when it's opaque and flakes easily.
Finish: Once out of the oven, scatter the pistachio, pomegranate, and dill mix over the top.
2. How to Make it Ahead
Salmon is best when not "re-cooked," as it dries out easily. Use these strategies to save time:
12 Hours Ahead: You can arrange the salmon on the baking tray, spread the glaze/marinade on it, cover it tightly with plastic wrap, and keep it in the fridge. When it's time for dinner, just slide the tray straight into the oven.
The "Cold Platter" Option: Many families prefer salmon served at room temperature or chilled for Christmas lunch. You can bake the salmon up to 2 days in advance. Let it cool completely, wrap it well, and refrigerate. Garnish with fresh herbs and lemon slices just before serving.
Prep the Garnishes: Chop your nuts, de-seed the pomegranate, and make any side sauces (like a Dill or Tartar sauce) up to 3 days early.
3. Tips for Success
Keep the Skin On: Even if you don't eat it, baking with the skin on keeps the moisture locked inside the flesh.
The "Low and Slow" Trick: If you are worried about overcooking, bake at a lower temperature (160°C / 325°F) for about 25 minutes. This gives you a much larger "window of perfection" before the fish gets dry.
Resting: Always let the salmon rest for 5–10 minutes after taking it out of the oven. This allows the juices to redistribute.
Would you like me to suggest a few festive side dishes that pair well with salmon, such as a specific salad or roasted vegetable?
Reviewed by EL KATIBI MARIA
on
January 08, 2026
Rating:
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