Pomegranate Glazed Salmon

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If you are a reader, you might recall that when it comes to fresh salmon, my family is a little finicky. They love the smoked, cured, and potted kind, but it takes a certain recipe to win them over on the fresh stuff.  Having said that, this recipe is now in my caché.  

This is a delightful, seasonal recipe that uses pomegranate molasses, an ingredient that not all of us have in the cupboard, but one I strongly suggest you try.  It is simply pomegranate juice that is mixed with lemon juice and sugar, then boiled down until it is thick and syrupy.  The recipe also calls for agave nectar, a natural sweetener, but I had some brown rice syrup on hand.   Don't have either? You can use honey instead.  The salmon is marinated before being brushed with the glaze and broiled for a few minutes until it is just cooked through and still slightly pink in the middle-- just the way I like it.

Serve with the Rice with Edamame and Prosciutto and you have a well-balanced meal that everyone will enjoy.

Pomegranate Glazed Salmon
serves 8

For the Salmon
1/4 cup low-sodium soy sauce
2 Tablespoons extra-virgin olive oil
2 Tablespoons freshly squeezed lemon juice
2 Tablespoons freshly squeezed lime juice
2 Tablespoons brown rice syrup (agave nectar or honey can be substituted)
4 cloves garlic, smashed
1 Tablespoon finely grated fresh ginger
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 (6-ounce) skinless salmon fillets

For the Glaze
1/4 cup pomegranate molasses
2 Tablespoons brown rice syrup (agave nectar or honey can be substituted)
2 Tablespoons low-sodium soy sauce
2 cloves garlic, finely minced
1 Tablespoon finely grated fresh ginger
1 Tablespoon finely grated lime zest
Kosher salt

1/2 cup pomegranate seeds

In a shallow dish combine the soy sauce, olive oil, lemon and lime juices, brown rice syrup, garlic, ginger, salt and pepper.  Add the salmon and fillets and turn to coat all sides with the marinade.  Cover and refrigerate for 1 hour, turning the fillets a few times in the marinade.

Meanwhile, in a medium bowl whisk together the pomegranate molasses with the brown rice syrup, soy sauce, garlic, fresh ginger, and lime zest; set aside.

Preheat the broiler.  Transfer the salmon to a large rimmed baking sheet.  Season each fillet with salt and brush with half of the glaze mixture.  Broil 4 inches from the heat for about 3 minutes, or until the fillets begin to brown.  Brush the fillets with the remaining glaze and broil for about 3 minutes longer, or until richly glazed and the fish is just cooked through.  Transfer the fillets to plates and garnish with pomegranate seeds.  Serve immediately.  Enjoy!

Source: Adapted form foodandwine.com


  1. Your recipe sounds really delicious. I usually make my salmon with a teriyaki glaze but can't wait to try yours!

  2. This looks right up my alley--yum!

  3. We have salmon about 3 times a week. I love it! This will definitely go on my menu.

  4. Yup! I'm exactly that way - I lovvveeee smoked salmon but fresh? Not so much! This sounds absolutely fantastic! Love the flavors in this recipe.

  5. Anne BrandtJanuary 31, 2012

    Made this last night for dinner and it was yummy! My kids do not like salmon so instead I used chicken for them and it was delicious. I also served the edamame rice with it. Thanks Nicole!!

    1. Anne-
      I am so pleased you enjoyed it and I love the chicken idea!

  6. Do you buy pomegranate molasses, or do you make it yourself? A recipe? Thank you.


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