This pomegranate glazed salmon is one of those things that sounds way fancy, but is actually really simple to throw together.
I’ve given instructions for marinating the salmon, but to be honest, you can even skip that if you like… the glaze is so flavorful that you can simply drizzle it over the salmon just before you roast it on a busy weeknight.
I usually make this pomegranate glazed salmon as one large piece for a couple reasons. It’s way less fiddly to work with one fillet because you can just dump the glaze on top instead of having to faff about brushing individual portions. It’s more forgiving to bake up one piece than it is to cook smaller pieces that only take a minute or less to go from “done” to “overdone”. You can serve a larger piece at the table and let people help themselves to what they want. Or, if you’re like me, you can make way too much salmon for the two of you at home, flake it off the skin and then enjoy the leftovers for a couple days straight from the fridge or in salads.
If you’re not familiar with pomegranate molasses, you might think that this is going to be a really sweet recipe. But this pomegranate glazed salmon is only very lightly sweetened with a hint of maple syrup and a squeeze of fresh orange, then punched up with a little garlic and fresh ginger that makes for a firmly savory salmon with a slightly sticky finish.
You do have to be a bit picky when it comes to finding and using pomegranate molasses, because cheaper versions of it are made with lots of added sugar, very often in the form of corn syrup.
But a true, tangy pomegranate molasses – sometimes called pomegranate syrup – is made by simply cooking down and concentrating fresh pomegranate juice, so really the only necessary ingredient is pomegranate juice. That’s it!
(I like this particular pomegranate molasses, if you’re looking for a recommendation. But do check your labels because brand name alone isn’t a guarantee. Some brands make both a premium, no added sugar version and an added sugar variety, so always double check!)
You can serve this pomegranate glazed salmon drizzled with a little of the leftover glaze and sprinkled with some fresh pomegranate arils. I like to add a little extra orange zest over the top and serve it with very thinly sliced red onion and cucumber with plenty of fresh parsley for the world’s simplest salad.Print
Roasted Pomegranate Glazed Salmon with Maple & Ginger
This simple pomegranate glazed salmon is quick to the table & a fun twist on typical weeknight baked salmon with its sweet-tart, ginger laced glaze.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes, plus marinating time
- Yield: Serves 4 to 6 1x
- Method: oven, roasted
For the pomegranate glazed salmon:
- 1 – 1 1/2 lb / 454 g – 680 g skin-on salmon fillet
- 3 tbsp / 45 ml pomegranate molasses
- 2 tbsp / 30 ml maple syrup
- 1 tbsp / 15 ml avocado oil or extra virgin olive oil
- 1 tbsp / 15 ml coconut aminos, optional
- Juice and zest of 1 clementine or mandarin
- 2 cloves of garlic, minced
- 1 tbsp minced ginger
- 1/2 tsp fine sea salt
- 1/4 – 1/2 cup / 40 g – 85 g fresh pomegranate arils
- orange zest
- orange slices or lime wedges
- thinly sliced cucumber
- thinly sliced red onion or green onion strips
- fresh parsley
MARINATE: Check the salmon fillet for left-behind pin bones and remove any you find with tweezers. Add all of the remaining ingredients except for the pomegranate arils to a bowl and whisk together; alternatively, you can whiz everything together in a mini food processor or with an immersion blender for a smoother result. Add the salmon and the glaze mixture to a large freezer bag, placing the salmon skin side up so that the marinade covers all of the fish. Place the bag on a plate or baking sheet and refrigerate for 30 minutes or up to overnight.
ROAST: Preheat the oven to 400 F / 205 C. Line a baking sheet with parchment paper and place the marinated salmon skin side down on the lined baking sheet. Spoon over the glaze mixture. Roast the salmon until it is opaque and flakes easily with a fork, but still just barely pink in the middle, about 10 – 15 minutes, depending on the thickness of the salmon.
SERVE: You can cut the salmon into individual portions, transfer it to a platter to serve family style or flake it from the skin before serving, scattered with the fresh pomegranate on top. If you like, garnish with extra orange zest and parsley and serve along side thinly sliced cucumber and red or green onion.
If you’re in a hurry, you can skip the marinating stage altogether. Simply pour the glaze mixture directly over the skin side up salmon on the lined baking sheet and roast as directed.