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.
For the pomegranate glazed salmon:
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.