Christmas Baked Salmon

So here we are—it’s Christmas time, and my kitchen is always a bit of a circus (think: dogs underfoot, my kid asking where the candy canes went, and me frantically searching for my favorite spatula that always vanishes this time of year). Somewhere in that chaos, Christmas Baked Salmon became our thing. I still don’t really know how it started—one year, the ham just didn’t happen, and well, salmon was on sale. Turns out, it might’ve been fate because now, it’s one of my can’t-do-holidays-without dishes. Full disclosure: first time round, I forgot the lemon but everyone said it was perfect, so who knows?

Why You’ll Love This Recipe (At Least My Family Does)

I make this when I’ve already got three pans bubbling and need something oven-baked that looks much fancier (and less efforty) than it actually is. My family goes crazy for this because it somehow manages to be rich but also feels a bit lighter than, you know, the usual Christmas food coma suspects. Also, any recipe where you just have to throw things together, shove it in the oven, and trust the universe a bit? I am so here for that—plus, fewer dishes at the end. If you ever had salmon stick to the pan so fiercely you needed a crowbar, trust me, so did I. We’ll do better together.

Here’s What You’ll Need (And Maybe Substitute)

• 1 large side of salmon (about 900g–1kg, skin on) – but I’ve used smaller fillets when I’m just cooking for, like, two plus a dog with very hopeful eyes
• 2–3 tablespoons olive oil (or, honestly, any decent neutral oil — my gran likes sunflower, I can’t taste the difference most days)
• Fresh dill – a good handful chopped. If you forgot to grab fresh, just use dried—just don’t tell my Aunt Sue
• Zest + juice of 1 lemon (sometimes I use lime instead if I can’t find a lemon that isn’t hard as a hockey puck)
• Sea salt + cracked black pepper
• 1 tablespoon Dijon mustard (occasionally run out, regular yellow works but makes it a bit sweeter, which isn’t a crisis)
• 1 teaspoon honey (maple syrup works, I suppose—didn’t wow me but maybe it will you?)
• 2–3 cloves garlic, minced (garlic powder in a pinch—measuring with your heart is honestly fine here)
• Optional: sliced red onion, capers, or even a sprinkle of pomegranate seeds for the Christmassy sparkle. Sometimes I go wild and add a little smoked paprika for oomph.

How I Actually Make Christmas Baked Salmon (No Judgment)

1. Preheat your oven to 200°C (that’s about 400F, but you know, ovens are never precise—mine’s a bit moody).
2. Grab a decent baking tray and line it with parchment (or foil, or…well, just grease it if you have nothing else—this is not a deal breaker).
3. Put your salmon skin-side down. If it’s all uneven, don’t stress; thicker bits will just be juicier, and trust me—it always looks a bit weird before it’s baked.
4. In a bowl, mix olive oil, lemon zest and juice, Dijon, honey, garlic, salt, pepper. Actually, sometimes I do this in a jar and shake it like a madman. Pour generously over the salmon.
5. Scatter lots of dill (and whatever else takes your fancy—red onion, capers, pomegranate, all slightly chaotic but that’s how we like it).
6. Bake about 18–22 minutes. I usually check at 18. The salmon should be just cooked at the thickest bit, and flaky if you prod it. Err on the side of underdone; it keeps cooking when you take it out. (This is where I usually sneak a little taste near the thin end. Quality control, right?)
7. Let it rest 5–10 minutes before moving it. Seriously, it’s less likely to fall apart.

Notes (Learned the Hard Way)

• If you use foil, expect some sticking unless you oil it properly. Yeah, I learned this the hard way—whoops.
• Salmon can be pricey; smaller fillets work too. (Actually, I think leftovers with bagels are the best bit, so make extra if you can swing it.)
• Once tried making this ahead and reheating; not my best idea—the texture changes. But the cold leftovers the next day? Kinda magical with a squeeze of lemon.

Variations I’ve Dared (And One Flop)

• Tried with maple syrup—not my thing, tasted oddly like breakfast. Maybe that’s just me.
• For a kick, a light dusting of chili flakes just before baking. Not spicy-hot, just a little tingle. Good with cold climate white wine!
• The year I tried orange zest and dark soy for a “festive Asian” twist—someone said it tasted like Christmas pudding, but not in a good way. Maybe skip that.

What You Actually Need (And Workarounds)

• Baking tray – but I once used a roasting pan with a bit of balled-up foil for support. MacGyver-appropriate!
• Parchment paper – but an oiled tray works if you’re dishwasher-phobic like me
• Sharp knife to check doneness, or just poke it gently with a fork (I won’t tell)
• Mixing bowl or a big mug for the marinade. Honestly, I’ve been known to just whisk with a fork right on the baking tray, so—your call.

Keeping & Storing (If It Lasts That Long!)

Will keep in the fridge for up to 2 days, sealed up. Though honestly, in my house it never lasts more than a day—someone’s always picking at it. It’s great on salad, or thrown in a wrap with whatever greens survived Christmas dinner.

How I Serve It (And Family Quirks)

I usually plonk the whole slab of salmon straight on a big wooden board (minimal washing up, right?) with extra lemon wedges and a dusting more dill. Once, I tried garnishing with fresh parsley, but everyone missed the dill, so, lesson learned. In our home, it kind of ends up surrounded by whatever else made it to the table that year—it’s very freestyle. Plus, goes brilliantly with this BBC crispy roast potatoes recipe or, if I’m feeling energetic, a homemade horseradish cream inspired by Serious Eats (though I have to admit, I usually just buy the jar!).

Real-World Pro Tips (AKA Oops Moments)

• I once tried rushing the resting time—don’t do it! It fell apart, looked a bit sad (although still tasty… but yeah).
• Don’t overbake out of fear. Salmon loves a little faith—it’s juicier and you look like a pro if you stop just as it flakes.
• Scatter pomegranates on just before serving or they bleed everywhere; learned that the sticky way.

FAQ (Questions People Have Actually Asked Me…More Than Once)

• Can I use frozen salmon? Yeah, just defrost in the fridge overnight. It’ll be juicier if you pat it dry properly (otherwise, a bit watery—happened to me last New Year’s).
• Can I skip the dill? Sure, but maybe swap in parsley or chives. Or leave herbs out altogether. No rule police!
• My salmon looks underdone—is that okay? Little bit translucent in the middle is perfect, actually. If it’s dry, it’s probably gone a tad too far, mate!
• Is this recipe gluten-free? Yup, unless you sneak some weird ingredient in—always check the mustard though.
• Leftovers—what do you do with them? Flake them onto salad, stir into scrambled eggs, or just eat cold out of the fridge (I won’t judge, promise; actually, kinda love it).

And there you go! My rambling, slightly chaotic, and very honest way of making Christmas Baked Salmon. Hope your kitchen smells just as festive and your family gobbles it up—let me know what wild variations you try (maybe skip the orange and soy though, unless you’re braver than me).

★★★★★ 4.40 from 14 ratings

Christmas Baked Salmon

yield: 6 servings

prep: 20 mins

cook: 25 mins

total: 45 mins

A festive and elegant baked salmon recipe featuring a herby mustard glaze, perfect for celebrating Christmas or any special occasion.

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Ingredients

• 1.5 kg salmon fillet, skin-on
• 2 tablespoons Dijon mustard
• 3 tablespoons honey
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• 2 tablespoons olive oil
• 1 tablespoon fresh dill, chopped
• Salt and black pepper to taste
• Pomegranate seeds and fresh parsley for garnish (optional)

Instructions

1. 1
   Preheat your oven to 200°C (390°F) and line a large baking tray with parchment paper.
2. 2
   Place the salmon fillet skin-side down on the prepared baking tray. Pat it dry with paper towels.
3. 3
   In a small bowl, whisk together Dijon mustard, honey, minced garlic, lemon zest, lemon juice, olive oil, fresh dill, salt, and black pepper.
4. 4
   Spread the mustard glaze evenly over the entire surface of the salmon fillet.
5. 5
   Bake for 22-25 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. 6
   Garnish with pomegranate seeds and fresh parsley if desired. Slice and serve warm.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 368cal

Protein: 36 gg

Fat: 20 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 7 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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