Salmon gets the holiday spotlight in this stunning crispy skin Christmas salmon with pomegranate glaze—a dish that brings elegance without the fuss. The skin turns deliciously crisp while the tender, flaky flesh underneath soaks up a tart and slightly sweet pomegranate reduction that balances the richness of the fish. Whether you're planning a festive dinner, want something a little extra for your Sunday night, or you're exploring fresh fish recipes that work year-round, this one earns a spot on your table. It’s the kind of dish that feels like a restaurant-quality meal but is surprisingly simple to make at home.
And let's be honest—pomegranate anything just feels like Christmas, doesn’t it?
Crispy Salmon with Pomegranate Glaze
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine American, Mediterranean, Middle Eastern
Non-stick skillet or cast-iron pan A non-stick skillet helps prevent the salmon skin from sticking, but a well-seasoned cast iron pan also does a stellar job. If you're aiming for that signature crispy finish, this step is essential.
Small saucepan For reducing the pomegranate glaze. Stainless steel works best for even heat distribution.
Fish spatula A thin, flexible spatula helps flip the salmon cleanly without tearing the skin. If you don’t have one, a thin metal spatula will do.
Paper towels Drying the salmon skin thoroughly before cooking is a key step in getting it crispy.
For the salmon
- 4 salmon fillets skin-on (about 6 oz each), ideally center-cut
- Kosher salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
For the pomegranate glaze
- 1 cup pomegranate juice unsweetened
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon fresh thyme leaves or ¼ teaspoon dried thyme
- Pinch of crushed red pepper flakes optional, for a little heat
Optional garnish
- Pomegranate arils
- Fresh thyme sprigs or chopped parsley
- Lemon wedges
Dry and season the salmon
Pat the salmon fillets dry thoroughly with paper towels—this is crucial for crispy skin. Moisture is the enemy of browning. Season both sides with kosher salt and freshly ground pepper. Let the fillets rest at room temperature for about 10 minutes while you prepare the glaze.
Make the pomegranate glaze
In a small saucepan, combine pomegranate juice, honey, balsamic vinegar, Dijon mustard, thyme, and a pinch of crushed red pepper flakes if using. Bring the mixture to a boil, then reduce to a simmer. Let it reduce by half until syrupy and glossy, about 10–12 minutes. Stir occasionally to prevent sticking. Set aside; it will thicken slightly more as it cools.
Sear the salmon, skin-side down
Heat olive oil in your skillet over medium-high heat. When the oil shimmers, gently place the salmon fillets skin-side down. Press lightly with a spatula to ensure full contact between the skin and the pan. Cook without moving them for about 6–7 minutes until the skin is deeply golden and crisp.
Finish cooking the salmon
Flip the salmon carefully and add a tablespoon of butter to the pan. Let it melt and spoon it over the tops of the fillets as they finish cooking, about 2–3 minutes more. The internal temperature should reach 125°F for medium, or 130°F if you prefer it more cooked through.
Glaze and serve
Plate the salmon, skin-side up to maintain its crispiness. Spoon over the warm pomegranate glaze and sprinkle with fresh pomegranate arils and thyme for a festive touch. Serve with lemon wedges on the side for brightness.
Pairings
This Christmas salmon recipe sings alongside roasted root vegetables—think parsnips, sweet potatoes, and carrots tossed in rosemary and olive oil. A citrusy quinoa salad or a wild rice pilaf studded with nuts and cranberries also makes for a hearty, winter-appropriate companion.
Want something a bit more indulgent? A creamy parsnip or cauliflower puree pairs beautifully with the tart glaze, soaking up all those flavorful juices. For drinks, a dry rosé or a citrusy Sauvignon Blanc works wonders, cutting through the richness of the salmon and balancing the glaze.
If you're crafting a menu for the feast of the seven fishes recipes, this dish can easily be your showstopper or complement lighter fish appetizers like smoked salmon crostini or lemony shrimp skewers.
FAQs
1. Can I use skinless salmon fillets?
Technically yes, but you'll lose the crisp texture that defines this dish. If you're not a fan of salmon skin, you can cook it the same way and just peel off the skin before serving. However, we highly recommend trying it crispy—it might just win you over.
2. What type of salmon should I buy?
Go for center-cut fillets with the skin on. Wild-caught varieties like sockeye or coho are leaner and have a more intense flavor, while farmed salmon like Atlantic is fattier and slightly milder. Either works here, but keep an eye on cooking times—leaner cuts can dry out faster.
3. Can I substitute the pomegranate glaze with something else?
Yes! If pomegranate juice isn't available, try cranberry juice for a similarly tart profile. Even a red wine and cherry reduction could work. The goal is to complement the richness of the salmon with something bright and slightly sweet.
4. How do I store and reheat leftovers?
Store any leftover salmon in an airtight container in the fridge for up to 3 days. To reheat, place the fillets skin-side down in a non-stick skillet over medium heat with a splash of water and cover loosely for a few minutes. The skin won’t be quite as crispy, but the flavor will still be delicious.
5. Can this be turned into a stuffed fish recipe?
It can! If you're feeling ambitious, you could carefully butterfly a whole side of salmon, spread a thin layer of sautéed spinach, ricotta, and herbs inside, then fold it over and roast it skin-side up. Add the pomegranate glaze after baking. While it won’t crisp up quite the same as pan-searing, it’s a fantastic presentation for a dinner party.
