This pomegranate glazed salmon is a beautiful dish where seared salmon fillets are brushed with sweetened pomegranate molasses and finished in the oven for a caramelized, slightly tangy glaze. I love how the flavors remind me of teriyaki, but with a bright fruitiness that makes the salmon stand out. It’s elegant enough for holidays like Rosh Hashanah, yet simple enough for a weeknight dinner.
Why You’ll Love This Recipe
I like making this salmon because it balances sweet, tart, and savory flavors so perfectly. The brown sugar and salt rub create a crust that caramelizes beautifully, while the pomegranate molasses adds a glossy finish. I enjoy that I can prepare this dish ahead by searing the fillets and then glazing them right before serving. It always feels festive, especially when I garnish with fresh pomegranate seeds and mint.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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4 boneless salmon fillets, skin on, about 6 ounces each
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2 teaspoons brown sugar
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1/2 teaspoon sea salt
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1/4 teaspoon cornstarch or potato starch
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Black pepper
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1/4 cup sweetened pomegranate molasses, room temperature
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1 tablespoon extra virgin olive oil or avocado oil
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Fresh pomegranate seeds and mint for garnish (optional)
Directions
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I start by preheating the oven to 300°F and patting the salmon fillets dry.
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I mix brown sugar, salt, and starch in a small bowl, then rub it onto the flesh side of the salmon. A light sprinkle of black pepper adds a nice kick.
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I heat oil in a nonstick skillet and sear the fillets flesh side down until a golden crust forms, about 1–2 minutes. I then turn them gently to sear the skin side for another minute.
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After searing, I brush the fillets generously with pomegranate molasses.
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I transfer the salmon to the oven and let it finish cooking for 8–12 minutes, depending on thickness, until it reaches my preferred doneness.
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Just before serving, I garnish with pomegranate seeds and mint for a fresh touch.
Servings and timing
This recipe makes 4 servings. It takes about 5 minutes of prep time and 15 minutes of cooking, for a total of 20 minutes.
Variations
I sometimes swap the cornstarch with potato starch to make it Passover-friendly. If I want extra flavor, I add a pinch of smoked paprika to the brown sugar rub. For a lighter version, I reduce the molasses slightly with a splash of lemon juice for more tanginess.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I prefer using a low oven (275°F) until warmed through, so the fish doesn’t dry out. I avoid microwaving since it tends to toughen the salmon.
FAQs
Can I use bottled pomegranate molasses instead of homemade?
I can, but I find that store-bought versions are usually more tart. I prefer making my own with sugar for a balanced glaze.
What side dishes go well with pomegranate glazed salmon?
I like serving it with fluffy rice, roasted vegetables, or a crisp green salad to balance the richness of the fish.
Can I prepare this dish ahead of time?
Yes, I often sear the salmon in advance and finish it in the oven just before serving. That way, the glaze stays fresh and glossy.
What’s the best internal temperature for salmon?
I prefer mine at 125°F for a tender, moist texture, though 145°F is the food-safe standard.
Can I make this recipe for a crowd?
I can easily scale it up. I just sear the salmon in batches and finish all the fillets together on a baking sheet in the oven.
Conclusion
I love how this pomegranate glazed salmon turns a simple piece of fish into something special. The sweetness of the glaze, the savory crust, and the festive garnish make it one of my favorite dishes for both holidays and everyday dinners. It’s quick, flavorful, and always leaves my guests impressed.
Print
Pomegranate Glazed Salmon
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Kosher
Description
This pomegranate glazed salmon features seared salmon fillets brushed with a sweet and tangy pomegranate molasses glaze, then finished in the oven for a beautifully caramelized result—perfect for both holidays and quick weeknight meals.
Ingredients
- 4 boneless salmon fillets, skin on (about 6 ounces each)
- 2 teaspoons brown sugar
- 1/2 teaspoon sea salt
- 1/4 teaspoon cornstarch or potato starch
- Black pepper, to taste
- 1/4 cup sweetened pomegranate molasses, room temperature
- 1 tablespoon extra virgin olive oil or avocado oil
- Fresh pomegranate seeds, for garnish (optional)
- Fresh mint leaves, for garnish (optional)
Instructions
- Preheat oven to 300°F (150°C). Pat salmon fillets dry with paper towels.
- In a small bowl, mix brown sugar, sea salt, and starch. Rub this mixture onto the flesh side of the salmon fillets. Season with black pepper.
- Heat oil in a nonstick skillet over medium-high heat. Sear salmon fillets flesh side down for 1–2 minutes until a golden crust forms. Flip and sear the skin side for another 1 minute.
- Brush the seared salmon fillets generously with sweetened pomegranate molasses.
- Transfer the skillet or fillets to the oven and bake for 8–12 minutes, depending on thickness, until cooked to your preferred doneness.
- Garnish with fresh pomegranate seeds and mint just before serving.
Notes
- Store-bought pomegranate molasses can be more tart—adjust sweetness to taste if using.
- To make it Passover-friendly, use potato starch instead of cornstarch.
- Add a pinch of smoked paprika to the rub for extra flavor depth.
- Reduce the glaze with a splash of lemon juice for a tangier version.
- Reheat gently in a 275°F oven to maintain texture—avoid microwaving.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing + Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 salmon fillet
- Calories: 320
- Sugar: 7g
- Sodium: 390mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 75mg
