Glazed Holiday Salmon

Christmas dinner in our house isn’t always about turkey. Whilst I adore a beautifully roasted bird, sometimes, especially with the whirlwind of festive activities, I crave something a little lighter, a little brighter. That’s where this glazed holiday salmon comes in. I’ve been making this festive dish for years, and it’s become a firm favourite, even with my two notoriously picky eaters! It’s wonderfully simple to prepare, packed with flavour, and looks absolutely stunning on the Christmas table. I promise you, it will be the star of your holiday meal and will leave your guests impressed.

Why This Recipe Works

This glazed salmon recipe isn’t just delicious; it’s designed to be a lifesaver during the busy holiday season. I’ve spent the last eight years perfecting recipes that fit seamlessly into the lives of busy families, and this is one of my proudest creations. Here’s why it works:

• Straightforward Method: It’s truly a simple recipe – just a matter of mixing the glaze, slathering it on the salmon, and baking.
• Child-Approved: My children, who can usually detect even the slightest hint of something ‘unusual’, absolutely adore it. The sweetness of the glaze always wins them over.
• Festive & Impressive: It looks stunning! The glossy glaze and the vibrant colours make it a real showstopper for your holiday table.

Ingredients

• 1 kg salmon fillet, skin on or off (your preference)
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 clove garlic, minced
• 1/2 tsp ground ginger
• 1/4 tsp red pepper flakes (optional, for a touch of heat)
• Fresh parsley, chopped, for garnish

Ingredient Notes

Let’s chat ingredients, shall we?

• Salmon: The star of the show! I usually opt for a salmon fillet from Sainsbury’s or Tesco. Skin on or off is purely a matter of preference; the skin will crisp up nicely if you choose to leave it on.
• Soy Sauce: This adds a lovely savoury depth to the glaze. I recommend a good quality, low-sodium soy sauce.
• Honey: Adds a beautiful sweetness and helps the glaze caramelise. You can substitute maple syrup if you prefer, but I find honey gives it the perfect glossy finish.
• Dijon Mustard: Provides a lovely tang that balances the sweetness of the honey. Don’t be tempted to use English mustard; it’s far too strong!
• Olive Oil: Helps to bind the glaze and keep the salmon moist.
• Lemon Juice: Brightens up the flavours and adds a touch of zest. Freshly squeezed is always best!
• Red Pepper Flakes: These are optional, but I love the gentle warmth they add. If you’re cooking for children, you might want to leave them out.

Step-by-Step Instructions

Right then, let’s get cooking! Here’s how to make this show-stopping glazed holiday salmon:

Step 1: Preheat and Prep. Preheat your oven to 200°C (180°C fan/ Gas Mark 6). Line a baking tray with baking parchment. This will make your life so much easier when it comes to washing up later! Trust me, you’ll thank me.

Step 2: Whisk the Glaze. In a small bowl, whisk together the soy sauce, honey, Dijon mustard, olive oil, lemon juice, minced garlic, ground ginger, and red pepper flakes (if using). Make sure everything is well combined and the honey is fully dissolved.

Step 3: Prepare the Salmon. Place the salmon fillet on the prepared baking tray. Pat it dry with kitchen paper. This helps the glaze adhere better.

Step 4: Glaze the Salmon. Generously brush the glaze all over the salmon, ensuring every part is coated. If you have time, let the salmon sit for 15-20 minutes to marinate in the glaze – it’ll make it even more flavourful!

Step 5: Bake. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The cooking time will depend on the thickness of your fillet, so keep an eye on it. Through trial and error, I’ve learned that a slightly undercooked salmon is far better than an overcooked one – it will continue to cook slightly once you take it out of the oven.

Step 6: Garnish and Serve. Remove the salmon from the oven and garnish with fresh, chopped parsley. Serve immediately and enjoy the applause!

My Kitchen Tips & Tricks

Here are a few of my tried-and-true tips for making this glazed salmon absolutely perfect:

• Don’t Overcook: As I mentioned earlier, slightly undercooking the salmon is better than overcooking it. It should be just opaque in the centre.
• Use a Meat Thermometer: If you’re unsure, use a meat thermometer. Salmon is cooked when it reaches an internal temperature of 63°C (145°F).
• Prevent Sticking: Make sure your baking parchment is properly secured to the baking tray. A little bit of oil sprayed underneath can help.
• Child-Friendly Adjustment: If your little ones are sensitive to strong flavours, you can reduce the amount of Dijon mustard in the glaze or leave out the red pepper flakes altogether. My children prefer it with a bit of lemon zest added to the glaze too.
• Make-Ahead Tip: You can prepare the glaze up to 2 days in advance and store it in an airtight container in the fridge. This will save you precious time on the day of cooking.
• Budget-Conscious Tip: If fresh salmon is a bit pricey, you can use frozen salmon fillets. Just make sure they are fully thawed before cooking.
• Crispy Skin: If you prefer crispy skin, you can broil the salmon for the last minute or two of cooking, keeping a close eye on it to prevent burning.

Storage & Meal Prep

Here’s how to store your leftover glazed salmon and make the most of it:

• Storage: Leftover glazed salmon can be stored in an airtight container in the fridge for up to 3 days.
• Reheating: The best way to reheat glazed salmon is gently in the oven at 150°C (300°F) for about 10-15 minutes, or until heated through. You can also reheat it in the microwave, but it may become a bit drier.
• Make-Ahead: As mentioned earlier, you can prepare the glaze in advance. You can also marinate the salmon in the glaze for up to 24 hours in the fridge.
• Batch Cooking: This recipe is easily doubled or tripled, making it perfect for batch cooking and feeding a crowd.

Substitutions & Variations

Fancy a little twist? Here are some substitutions and variations you might like to try:

• Gluten-Free: Use tamari instead of soy sauce to make this recipe gluten-free.
• Dairy-Free: This recipe is naturally dairy-free!
• Vegetarian: Sadly, no salmon alternatives!
• Maple Syrup: As previously mentioned, maple syrup can be used in place of honey.
• Orange Glaze: Substitute the lemon juice with orange juice and add a teaspoon of orange zest for a lovely citrusy twist. My family preferred the lemon, but the orange was a close second!
• Spicy Glaze: Add a pinch of cayenne pepper or a dash of hot sauce to the glaze for an extra kick.

Frequently Asked Questions

Can I prepare this the night before?

Absolutely. In fact, I often do this on Christmas Eve! Simply prepare the glaze, brush it onto the salmon, cover tightly, and refrigerate. This allows the flavours to meld together beautifully. Take it out of the fridge 30 minutes before cooking to allow it to come to room temperature.

How do I know when the salmon is done?

The salmon is done when it flakes easily with a fork and is just opaque in the centre. Use a meat thermometer if you want to be absolutely sure; the internal temperature should reach 63°C (145°F).

Can I use frozen salmon?

Yes, you can! Just make sure the salmon is fully thawed before cooking. Pat it dry with kitchen paper to remove any excess moisture.

My kids don’t like fish. Will they eat this?

This recipe has a surprisingly high success rate with children! The sweetness of the honey glaze often wins them over. Start with a small portion and encourage them to try it. You can also leave out the red pepper flakes if they are sensitive to spice.

How long will leftovers last?

Leftover glazed salmon will last for up to 3 days in the fridge when stored in an airtight container. Make sure it’s properly cooled before refrigerating it.

Can I scale this recipe for a larger group?

Absolutely! This recipe is easily doubled, tripled, or even quadrupled to feed a crowd. Just adjust the ingredient quantities accordingly.

Can I grill the salmon instead of baking it?

Yes, you can grill the salmon! Preheat your grill to medium heat. Place the salmon on a lightly oiled grill grate, skin-side down (if using skin). Grill for about 8-12 minutes, or until cooked through, basting with the glaze frequently.

Serving Suggestions

This glazed holiday salmon is incredibly versatile and pairs well with a variety of side dishes. Here are a few of my family’s favourite serving suggestions:

• Roasted Brussels Sprouts with Balsamic Glaze
• Creamy Mashed Potatoes
• Steamed Green Beans with Toasted Almonds
• Quinoa Salad with Cranberries and Walnuts
• A simple green salad with a light vinaigrette

For presentation, I like to arrange the salmon on a platter and garnish it with extra chopped parsley and a few lemon wedges. It looks absolutely stunning!

This recipe serves approximately 4-6 people, depending on the size of the salmon fillet and the appetites of your guests.

And there you have it – my glazed holiday salmon recipe! I hope you give it a try this festive season. It’s a simple, delicious, and impressive dish that’s perfect for any occasion. Whether you’re hosting a Christmas dinner or just looking for a special meal to share with your family, this salmon is sure to be a hit. Do let me know in the comments how it turns out. I love hearing your honest feedback, and happy cooking!

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