Christmas Salmon With Sticky Glaze

My Christmas Salmon with Sticky Glaze recipe is a true showstopper. This is the kind of dish that lands on the table and instantly has everyone leaning in, forks poised, ready to dive straight in. Glossy lacquered, caramelized and sinfully bold, it’s festive entertaining at its most seductive.

The best part is how easy and versatile this pescatarian dish is. Prep up to 48hrs prior serving, it is the ultimate hosting dish!

Oven-baked and effortlessly elegant, this salmon delivers restaurant-level impact with minimal effort.

Serve as a whole plank, or even flake off and use as part of your canapes! (Or on fried-rice the next day..)

In just 20 minutes, the salmon fillets emerge perfectly seared with a crisp exterior, while the inside remains tender, moist and beautifully flaky, all wrapped in a vibrant, sticky glaze that clings to every curve.

The sauce is where the magic lives: a glossy balance of garlic and ginger, savoury soy, gentle sweetness, tang and a whisper of heat. Optional red chilli flakes and hot-sauce add depth and warmth, creating that irresistible sweet-heat spiced finish that keeps guests coming back for “just one more bite.”

Elegant yet bold, this is Christmas Salmon done properly, dramatic on the table, deeply satisfying on the palate, and guaranteed to disappear fast.

Christmas Salmon Recipe With Sticky Glaze Recipe

Ingredients:

4 Salmon Fillets or 500-600g Side/Plank of Salmon

1 Tbsp Fresh Garlic Minced

1/2 Tbsp Fresh Ginger Minced

2 Tsp Low Sodium Soy Sauce

285ml Sweet Chilli Sauce (Trident Brand)

1 Tbsp Hot Chilli / Sri-Racha Sauce (Optional)

1/4 Tsp Crushed Red Chilli Flakes

1 Teaspoon Brown Sugar

1 Pinch Fresh Cracked Black Pepper To Season

1/4 Tsp Smoked Paprika

1/4 Tsp Sweet (Regular) Paprika

1 Star Anise Whole

1/4 Cup Chives Chopped For Garnish

Step 1: Marinate The Salmon

Start with boneless, skin-on chicken breasts or thighs for the best balance of flavor and moisture. The skin crisps beautifully during roasting, while the meat remains juicy. To prepare:

• Whisk together all the ingredients, except the chives - in a large bowl that will fit all the salmon fillets snugly.

• We want the marinade to completely cover the salmon.

• Cover with plastic wrap and refrigerate minimum 6hrs or overnight is best. If you are having a large party then you can even prep 48hrs in advance ,if your salmon is very fresh.

Step 2: Cooking The Salmon

You will require a baking dish with some height (around 1.5 inch or higher) as the salmon needs to sit snugly to avoid the marinade pooling onto the tray and running off the salmon.

Line your dish with double layer of foil , and then 1 sheet of baking paper (parchment) so the salmon will not stick after cooking.

• Preheat oven to 180°C fan-forced. Keep the salmon out while the oven heats.

• Place salmon into a baking dish and spoon over a generous layer of marinade . Keep the rest in your bowl/jug.

• Bake for 12–13 minutes, until salmon is almost cooked through.

  Internal temperature should read 52–54°C (125–130°F).

• Increase oven temperature to 220°C fan-forced, so we can finish the glossy sticky surface.

• Remove salmon from the oven and baste generously with extra marinade from your bowl/jug. Spooning over extra glaze to form a thick layer.

• Return to the oven and cook for a further 8–10 minutes, until glossy, caramelized and lightly charred.

• Turn the oven off, and keep the salmon covered with a loose tent of foil whilst we cook the sauce below.

• Serve within 30 minutes of baking , or cool it down and refrigerated covered with cling film.

• To reheat, simply place in oven at 180 deg C until warm or serve it cold!

  
  

  Note , this Christmas Salmon recipe is cooked well-done.

  If you would like a lesser-cooked finish then pour the glaze over the salmon and place under the broiler (grill function in oven) until the surface is sticky and charred.

Finally , garnish the salmon with chopped chives and plate up beautifully on a platter with any design your heart desires! Think long rosemary sprigs, glossy cranberries, or more star anise flowers for design

Step 3: Prepare The Extra Sauce & Serve

Our left-over marinade is certainly not going to waste, instead it will be cooked and served into a crystal jug or gravy boat for drizzling on whilst guests serve their delectable Christmas salmon.

• In a saucepan, heat the remaining marinade until bubbling and keep it simmering for minimum 3 minutes.

• Pour sauce into your dish of choice (gravy boat or crystal jug)

• Serve alongside the beautiful salmon plated up.