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Baked Pomegranate Glazed Salmon / https://www.hwcmagazine.com
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5 from 1 vote

Baked Pomegranate Glazed Salmon

Baked Pomegranate Glazed Salmon is a flaky and succulent fish recipe slathered in an easy sweet, savory, spicy pomegranate molasses orange glaze.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Mediterranean
Keyword: 30 Minute Meals, Cardiac Friendly, Christmas, Egg Free, Fish and Seafood, Gluten Free, Lactose Free, Winter Favorites
Servings: 4
Calories: 504kcal
Author: Healthy World Cuisine

Ingredients

  • Salmon fillets – 1 pound (cut into 4 even sections with skin)
  • EVOO – 2 tablespoons (we used Mie Radici Nocellara Organic Reserve)
  • Salt and pepper to taste
  • Juice of a fresh orange – 3 tablespoons
  • Pomegranate molasses – ⅓ cup
  • Tamari sauce – 2 tablespoons
  • Zest of orange – 1.5 teaspoons
  • Garlic – 2 cloves minced
  • Crushed Red pepper chili flakes – ½ teaspoon (optional)
  • Pomegranate seeds - ¼ cup as garnish (optional)
  • Parsley and orange slices – garnish (optional)

Instructions

  • Preheat oven to 425 degrees F (218 degrees C).
  • Slather your salmon fish on all sides with EVOO, salt and pepper and squeeze over about 3 tablespoons of orange juice over salmon fillets. Line your baking tray with aluminum foil and spray with oil. (You can thank us later. Pomegranate molasses is difficult to clean up once baked)
  • Bake for about 9 minutes (depends on how big your salmon slices are).
  • In the meantime, mix pomegranate molasses, tamari sauce, orange zest, garlic, chili flakes. Set aside.
  • Reduce baking temperature to 350 degrees F (176 degrees C) for the last 3 minutes of baking fish. Next, slather over the pomegranate glaze and bake for about 3 minutes.
  • Fish is cooked when flakes easily with fork and is no longer translucent (cooking time is determined by the size of your fish fillet). Garnish fish with fresh pomegranate seeds, parsley and orange slices.
  • Enjoy!

Notes

Only add the pomegranate syrup in the last couple of minutes of baking or otherwise you will have a smoky mess. If you cannot find pomegranate molasses in the market, you can make your own. Just add 4 cups pure pomegranate juice, ½ cup sugar and 1 tablespoon of lemon juice and cook low and slow until liquid is reduced to about 1 cup without a cover. Takes at least 1 hour. Do NOT over reduce the liquid as it will turn solid when cooled. You are looking for a syrup that just barely coats the back of the spoon as it thickens when it cools.

Nutrition

Serving: 4g | Calories: 504kcal | Carbohydrates: 205g | Protein: 42g | Fat: 291g | Cholesterol: 90mg | Sodium: 704mg | Potassium: 322mg | Fiber: 11g | Sugar: 15g