Baked Pomegranate Glazed Salmon

5 from 1 vote

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:

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