This Pomegranate Salmon recipe is so festive and delicious! Inspired by the flavors of Morocco, it is very easy to make, and worthy of your holiday table. Video.
Here’s a simple yet beautiful and tasty recipe for Pomegranate Salmon that can be baked in the oven in under 30 minutes. The baked pomegranate salmon is marinated in a glaze sweetened with pomegranate molasses, then baked over a bed of braised fennel bulbs. For more delicious salmon dishes, check out 25+ Amazing Salmon Recipes!
Pomegranate Salmon Ingredients
- Salmon- This recipe uses king salmon filets or sustainably raised Atlantic salmon. Due to the higher fat content, it is harder to overcook vs. coho salmon or sockeye salmon, which are much leaner. Feel free to use pre-portioned salmon or whole salmon fillets. Thicker cuts of salmon help prevent overcooking.
- Pomegranate molasses– gives a pleasant sweet-tart flavor. If you can’t find Pomegranate Molasses, feel free to make your own…. see the recipe notes for a simple homemade version. We use this in the pomegranate glaze.
- Shallots and Garlic– add depth of flavor.
- Fennel bulbs– very thinly sliced. Fennel adds a nice complexity here but can be left out.
- Miso Paste– I opt for white miso paste for the most delicate flavor, but other miso paste will work too. There is also a gluten-free chickpea miso paste that works too.
- Maple syrup– or brown sugar, or other sweetener
- Extra Virgin Olive oil
- Fresh Orange zest & orange juice
- Garnish: pomegranate seeds (aka pomegranate arils), Italian parsley, or sprigs of rosemary or thyme.
See the recipe card below for a full list of ingredients and measurements.
How To Make Pomegranate Salmon
- Make the marinade and marinate salmon for 15 minutes and up to 24 hours.
- Braise the fennel bulb in a skillet, just until tender ( it will finish in the oven).
- Place the marinated salmon over the fennel, on a parchment paper lined sheet pan or in a large baking dish and bake in the oven until the salmon is cooked through (130F) on an instant-read thermometer.
- Serve with fresh herbs and pomegranate seeds.
Beautiful, simple, and delicious!
Storage and Serving suggestions
Leftover salmon will keep in an airtight container in the refrigerator for up to 3 days. Serve with a leafy green salad, healthy starch (mashed potatoes or rice) and a vegetable.
What to serve with Pomegranate Salmon
FAQS
- How do you reduce the sourness of a pomegranate?
When pomegranates are ripe, they are a perfect balance of sweet and tart. However, if you find a particularly tart one, you can add a little maple syrup to mellow out the sourness.
2. Are there any health benefits to eating pomegranates and salmon together?
Pomegranates are rich in antioxidants, vitamin C, and fiber, while salmon is packed with omega-3 fatty acids and high-quality protein. Combining these two powerful ingredients in a meal can provide a boost to your overall health and well-being.
3. What is pomegranate molasses made from?
Pomegranate molasses is made by reducing pomegranate juice to create a thick, syrupy consistency. It is commonly used in Middle Eastern cuisine and adds a tangy and slightly sweet flavor to dishes, or you can find it ready-made in stores.
4. How do you make pomegranate molasses?
To make your own pomegranate molasses, you can simmer pomegranate juice until it thickens into a syrup.
More recipes you may enjoy
- Citrus Baked Salmon
- Perfect Grilled Salmon
- Moroccan Chicken
- Miso Salmon!
- 25+ Amazing Salmon Recipes!
I hope you love this Pomegranate Salmon.
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Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.
Watch How to Cut a Pomegranate |video!
Pomegranate Salmon Recipe
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4-6
- Category: Main, fish,
- Method: Roasted
- Cuisine: Moroccan
- Diet: Kosher
Description
This Pomegranate Salmon recipe is so festive and delicious! Inspired by the flavors of Morocco, it is very easy to make, and worthy of your holiday table.
Ingredients
- 1–2 lb salmon filet- king salmon or sustainably raised atlantic salmon
- 2 tablespoons olive oil
- 2 large shallots- sliced into thin rings
- 2 fennel bulbs- very thinly sliced
- 1/2 cup white wine or sherry ( if you have Pernod, a little splash, along with the wine is delicious)
- salt and pepper to taste
Pomegranate Marinade
- 3 tablespoons miso paste ( white miso if possible)
- 2 tablespoons maple syrup ( or brown sugar)
- 2 tablespoons olive oil
- 2 garlic cloves, finely minced
- 1 orange, zest and 1/4 cup of fresh juice
- 2 tablespoons Pomegranate molasses (see notes for homemade version)
- 1/2 teaspoon salt and black pepper
Garnish : ¼- ½ cup pomegranate seeds, Italian parsley or sprigs of rosemary or thyme
Instructions
- Preheat oven to 400F
- Make the salmon marinade by whisking marinade ingredients together in a small bowl. Pour over the salmon, coating it well. Let marinate 15 minutes or up to 24 hours(refrigerated)
- Braise the fennel. Heat olive oil over medium high in an extra large skillet. Saute the fennel bulb and shallots for 4-5 minutes, stirring, until golden and slightly tender, you may need to turn heat down. Splash with wine and season generously with salt and pepper. Simmer gently until wine has evaporated. Let it finish cooking in the oven with the salmon.
- Place the salmon in the oven to roast- either in the pan, over the braised fennel, or separately on a parchement lined baking sheet. Depending on the size, thickness and the way the salmon is cut, cooking time will vary. For individual portions, check after 10 minutes. Whole filets will most likely take 15 minutes, and extra large thick filets, even longer. Better to err on the side of under than over, so set a timer.
- When the salmon is done, scatter with pomegranate seeds and fresh herbs for color.
Notes
Feel free to skip the fennel, and just roast the salmon over parchment on a sheet pan.
To make one ½ cup of Pomegranate Molasses, place 2 cups pomegranate juice into a heavy-bottomed, small pot on the stove, bring to a simmer, then simmer gently over medium-low heat, uncovered, until it has reduced down to 1/2 cup – about 20-30 minutes. Take your time, as a hard boil will make it bitter. Stir in 1-2 tablespoons honey. It will thicken as it cools.
Pour into a little glass jar, and let cool completely before storing in the fridge. It will keep up to 6 months in the fridge. Feel free to make a smaller batch, but you may need to lower the cooking temp.
Nutrition
- Serving Size: 6 ounces
- Calories: 413
- Sugar: 15.2 g
- Sodium: 305.2 mg
- Fat: 24.9 g
- Saturated Fat: 4.8 g
- Carbohydrates: 21.9 g
- Fiber: 3.7 g
- Protein: 25.5 g
- Cholesterol: 62.3 mg
This Pomegranate Salmon recipe is a total showstopper! 🍣✨ Inspired by the vibrant flavors of Morocco, it’s festive, flavorful, and so easy to make—perfect for any holiday table. The combination of sweet pomegranate and savory salmon is just divine! 🍊🐟
Glad you gave this one a try!
Do you drain marinade or can I pour all of it over the fennel before baking?
I usually pour any extra over the fennel!