Ultimate Baked Salmon Christmas Dinner – Simple and Quick
This Baked Salmon Christmas Dinner brings holiday flavor without the fuss. The honey mustard glaze gives you the perfect mix of sweet, tangy, and garlicky in every bite, and the oven does most of the work. It’s a crowd-pleasing main that looks gorgeous on the table and feels special without being heavy.
Pair it with roasted vegetables and a bright salad, and you’ve got a Christmas dinner that’s both comforting and fresh. If you’re trying to keep things lighter this season, this is the kind of dish that satisfies without weighing you down.
What Makes This Baked Salmon Christmas Dinner Special
- Balanced flavor: Honey, Dijon mustard, lemon, and garlic create a glaze that’s both bright and cozy.
- Quick cooking: Salmon bakes in under 20 minutes, so you’re not stuck in the kitchen.
- Festive presentation: Garnish with herbs and pomegranate seeds for instant holiday color.
- Healthy and satisfying: Rich in omega-3s, high-quality protein, and simple whole-food ingredients.
- Easy cleanup: Bake on parchment or foil to keep the pan tidy and stress low.
Ingredients for Baked Salmon Christmas Dinner
- 2 to 2.5 lb salmon fillet, skin-on, pin bones removed
- 1/3 cup Dijon mustard
- 3 tablespoons honey (or maple syrup)
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, finely minced
- 1 teaspoon whole-grain mustard (optional, for texture)
- 1 teaspoon soy sauce or tamari (optional, for depth)
- 1/2 teaspoon smoked paprika or sweet paprika
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- Lemon zest from 1/2 lemon
- Fresh herbs for garnish: chopped parsley or dill
- Holiday garnish (optional): pomegranate arils and orange slices
- Lemon wedges, for serving
Calculate the Calories & Macros for This Recipe
Knowing the calories per serving helps you portion your meal correctly and stay aligned with your health or fitness goals — without guessing.
Just copy the full ingredient list above and paste it into the EDQM Calorie & Macro Calculator.
Choose your servings → hit Calculate Macros → get an instant breakdown.
Step-by-Step Instructions for Baked Salmon Christmas Dinner
- Preheat and prep: Heat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment or foil for easy cleanup.
- Pat the salmon dry: Use paper towels to remove excess moisture.
This helps the glaze cling and the fish cook evenly.
- Make the glaze: In a small bowl, whisk the Dijon, honey, lemon juice, olive oil, garlic, whole-grain mustard (if using), soy sauce, paprika, salt, pepper, and lemon zest.
- Season the fish: Place the salmon skin-side down on the sheet. Sprinkle a light pinch of salt over the top.
- Glaze generously: Spoon and spread the honey mustard mixture over the salmon in an even layer, covering all edges.
- Bake: Cook for 12–16 minutes, depending on thickness. The salmon should flake easily with a fork and be just opaque in the center.
Aim for an internal temp of 125–130°F for medium.
- Optional broil: For a lightly caramelized top, broil for 1–2 minutes at the end. Watch closely to prevent burning.
- Rest and garnish: Let the salmon rest 3–5 minutes. Scatter chopped herbs over the top and add pomegranate arils or orange slices if desired.
- Serve: Transfer to a platter with lemon wedges.
Pair with roasted Brussels sprouts, green beans, or a citrusy salad.
Storage Instructions for Baked Salmon Christmas Dinner
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat gently: Warm in a 275°F (135°C) oven for 10–12 minutes, covered, or microwave at 50% power in short bursts to avoid drying out.
- Enjoy cold: Flake chilled salmon over salads or grain bowls for an easy next-day lunch.
- Freezing: You can freeze cooked salmon for up to 2 months. Wrap tightly and thaw overnight in the fridge. Note: texture is best when enjoyed fresh.
Benefits of This Baked Salmon Christmas Dinner Recipe
- Nutrient-dense: Salmon provides omega-3s, protein, B vitamins, and selenium.
- Lower in sugar: The glaze uses a modest amount of honey for balanced sweetness.
- Gluten-free friendly: Use tamari or skip soy sauce for a naturally gluten-free dish.
- Holiday-friendly timing: Short cook time means more time with guests and less stress in the kitchen.
- Versatile sides: Works with roasted vegetables, herbed potatoes, wild rice, or a crisp winter slaw.
Common Mistakes to Avoid
- Overcooking: Salmon goes from perfect to dry fast.
Start checking at 10–12 minutes and use a thermometer if you have one.
- Skipping the pat-dry step: Wet fish repels glaze and steams instead of roasting nicely.
- Too much sweetness: Balance honey with Dijon and lemon. Taste the glaze before spreading.
- Uneven thickness: If your fillet is thick on one end, fold the thinner tail under to help it cook evenly.
- Forgetting to rest: A brief rest helps the juices settle and keeps the fish moist.
Recipe Variations of Baked Salmon Christmas Dinner
- Maple Dijon: Swap honey for maple syrup and add a pinch of chili flakes for heat.
- Herb crust: Mix 1/3 cup chopped parsley and dill into the glaze or sprinkle over the top before baking.
- Orange twist: Replace lemon juice with fresh orange juice and add 1 teaspoon zest for a sweeter citrus note.
- Garlic-forward: Increase garlic to 3–4 cloves and add a touch of black pepper for a savory kick.
- Sheet pan dinner: Surround the salmon with trimmed Brussels sprouts or asparagus tossed in olive oil, salt, and pepper. Roast everything together.
- Individual portions: Use salmon portions instead of a whole side.
Bake 8–12 minutes depending on thickness.
FAQ
Can I use frozen salmon?
Yes. Thaw it overnight in the fridge, then pat it very dry before glazing. If it’s still slightly icy, the glaze won’t stick and the fish may steam.
What if I don’t like Dijon mustard?
Use a milder yellow mustard, or do half Dijon and half whole-grain mustard.
You’ll keep the tang without the sharper edge.
How do I know when the salmon is done?
Look for the flesh to turn opaque and flake easily with a fork. A thermometer reading of 125–130°F in the thickest part gives you juicy, medium fish.
Can I make the glaze ahead?
Absolutely. Mix it up to 3 days in advance and refrigerate.
Give it a quick whisk before spreading on the salmon.
What sides go best with this?
Roasted Brussels sprouts, green beans with almonds, garlic mashed potatoes, wild rice pilaf, or a citrus-fennel salad all pair beautifully.
Is this recipe kid-friendly?
Usually yes. If serving to kids, reduce the black pepper and taste the glaze—add a bit more honey if they prefer sweeter flavors.
Can I cook it on lower heat?
You can bake at 350°F (175°C) for 18–22 minutes if you prefer gentler heat. It’s a little more forgiving but won’t brown as much on top.
What wine should I serve?
Try a crisp Sauvignon Blanc, a lightly oaked Chardonnay, or a dry rosé.
For non-alcoholic, sparkling water with lemon and cranberry is festive and fresh.
Wrapping Up
This Healthy Baked Salmon Christmas Dinner with Honey Mustard Glaze is simple to make, elegant to serve, and balanced in flavor. It’s the kind of main dish that wins over a crowd and still keeps the meal light. With a few fresh garnishes and your favorite sides, it becomes a centerpiece worthy of the holiday table—without the stress.
Enjoy the ease, the aroma, and the happy plates.
Healthy Baked Salmon Christmas Dinner With Honey Mustard Glaze – Simple, Festive, and Flavorful
Ingredients
Method
- Preheat and prep: Heat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment or foil for easy cleanup.
- Pat the salmon dry: Use paper towels to remove excess moisture. This helps the glaze cling and the fish cook evenly.
- Make the glaze: In a small bowl, whisk the Dijon, honey, lemon juice, olive oil, garlic, whole-grain mustard (if using), soy sauce, paprika, salt, pepper, and lemon zest.
- Season the fish: Place the salmon skin-side down on the sheet. Sprinkle a light pinch of salt over the top.
- Glaze generously: Spoon and spread the honey mustard mixture over the salmon in an even layer, covering all edges.
- Bake: Cook for 12–16 minutes, depending on thickness. The salmon should flake easily with a fork and be just opaque in the center. Aim for an internal temp of 125–130°F for medium.
- Optional broil: For a lightly caramelized top, broil for 1–2 minutes at the end. Watch closely to prevent burning.
- Rest and garnish: Let the salmon rest 3–5 minutes. Scatter chopped herbs over the top and add pomegranate arils or orange slices if desired.
- Serve: Transfer to a platter with lemon wedges. Pair with roasted Brussels sprouts, green beans, or a citrusy salad.
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Hi, I’m Hannah — the food lover behind Every Day Quick Meals! I’m all about making cooking simple, joyful, and stress-free. Between work, life, and a million to-dos, I know how hard it can be to find time for homemade food. That’s why I create quick, tasty recipes that anyone can make — no fancy skills required. My kitchen motto? Good food doesn’t need to be complicated — just made with love.
