Description
This festive Christmas Salmon recipe features tender salmon fillets baked on a bed of citrus slices and glazed with a flavorful maple-Dijon mustard mixture. Enhanced with fresh herbs, lemon zest, and garlic, it offers a delightful balance of sweet, tangy, and savory flavors perfect for a holiday dinner.
Ingredients
Scale
Salmon and Citrus
- 4 salmon fillets (6 oz each, skin on or off)
- 1 orange, thinly sliced (for bed)
- 1 lemon, thinly sliced (for bed)
Glaze
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
- 2 tsp lemon zest
- 2 tbsp fresh lemon juice
- 2 garlic cloves, minced
- 1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)
- Salt and freshly ground black pepper, to taste
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to ensure it reaches the right temperature for roasting the salmon evenly.
- Prepare the citrus bed: Arrange the thin slices of orange and lemon in a single layer on a baking sheet or in a baking dish. This citrus bed will keep the salmon moist and infuse it with vibrant flavors while baking.
- Make the glaze: In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, lemon zest, fresh lemon juice, minced garlic, fresh thyme, salt, and freshly ground black pepper until well combined and smooth.
- Prepare the salmon: Place the salmon fillets on top of the arranged citrus slices. Spoon the maple-Dijon glaze evenly over each salmon fillet, ensuring they are well coated to enhance flavor and caramelization during baking.
- Bake the salmon: Roast the salmon in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C) for safe consumption.
- Garnish and serve: Once done, remove the salmon from the oven. Garnish with freshly chopped parsley for a pop of color and fresh herbs. Serve the salmon fillets atop the roasted citrus slices to enjoy the complementary flavors.
Notes
- Salmon fillets can be cooked skin-on or skin-off depending on preference; skin-on helps hold the fillet together while cooking and adds flavor.
- Ensure salmon is not overcooked to keep it moist and tender.
- For extra zest, add a sprinkle of fresh thyme or parsley on top before serving.
- Use fresh citrus for the best flavor; dried or frozen slices won’t provide the same aromatic quality.
- Maple syrup can be substituted with honey or agave nectar if desired.
