Sticky Pomegranate Salmon with a Tangy Glaze (Print Version)
Sticky Pomegranate Salmon brings bright, tangy flavor to your dinner table. My simple recipe makes weeknights feel special, even with kitchen chaos.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Mediterranean-Inspired
Dietary: Gluten-Free (check soy sauce)
# Ingredients:
→ Main Ingredients
01 -
Four 6-ounce salmon fillets (skin-on or off)
02 -
1 large pomegranate (for juice and arils)
03 -
1/4 cup honey
→ Flavor Boosters & Seasonings
04 -
3 cloves garlic, minced
05 -
2 tablespoons low sodium soy sauce
06 -
1 tablespoon apple cider vinegar
07 -
1 tablespoon olive oil
08 -
Salt and freshly ground black pepper, to taste
→ Finishing Touches
09 -
Fresh pomegranate arils, for garnish
10 -
Fresh chopped parsley or cilantro, for garnish
# Instructions:
01 -
First things first, let's get that amazing glaze going. In a small saucepan, whisk together the fresh pomegranate juice (from your one large pomegranate, remember?), honey, minced garlic, soy sauce, and apple cider vinegar. Bring this mixture to a gentle simmer over medium heat. Let it reduce for about 10-15 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. This is where I always get impatient and walk away, only to find it's reduced too much! So, keep an eye on it, hon. You want it syrupy, not like candy.
02 -
While your glaze is doing its thing, pat your salmon fillets dry with paper towels. Seriously, this step is non-negotiable for crispy skin, and it’s where I’ve messed up many a dinner. A dry surface means a good sear! Season both sides of the salmon generously with salt and freshly ground black pepper. Don't be shy with the seasoning; it really brings out the flavor of the fish. Preheat your oven to 400°F (200°C) and grab an oven-safe skillet or a baking sheet.
03 -
Heat the olive oil in an oven-safe skillet over medium-high heat until it’s shimmering. Carefully place the salmon fillets, skin-side down (if using skin-on), into the hot skillet. Let them sear for about 3-4 minutes until the skin is beautifully crispy and golden brown. You'll hear that glorious sizzle, and honestly, that’s when the kitchen starts smelling incredible. This initial sear gives the salmon that fantastic texture that makes it feel restaurant-worthy.
04 -
Flip the salmon fillets over. Now, grab that luscious pomegranate glaze you just made and brush a generous amount over the top of each fillet. Make sure to coat them well! Transfer the skillet (or baking sheet, if you moved them) to your preheated oven. Bake for 8-12 minutes, depending on the thickness of your fillets and how you like your salmon cooked.
05 -
Once the salmon is cooked through and flakes easily with a fork, carefully remove it from the oven. This dish needs a moment, just like we all do after a busy day. Let it rest for 5 minutes. This resting period helps the juices redistribute, keeping your salmon moist and flavorful. While it rests, give the remaining glaze a quick stir if it's thickened too much, or even warm it slightly if needed. A little extra glaze at the end is always a good idea, it adds that extra sheen and punch of flavor.
06 -
Plate your beautifully cooked salmon. Drizzle any remaining glaze over the top – seriously, don't waste a drop! Finish with a generous sprinkle of fresh pomegranate arils. These little jewels add a burst of fresh, tart flavor and a lovely textural contrast. A scattering of fresh chopped parsley or cilantro (whatever you have on hand, or whatever you prefer) adds a final touch of color and freshness. What a vibrant, delicious dish you've created!