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.
❤️
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 1x
- 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
I think this is a fantastic fish recipe for salmon and other types of fish red or white too!!
Thanks so much and glad you are enjoying!
This was excellent. Thank you for the fabulous recipe. Your site is my go-to for delicious, healthy recipes. You never disappoint.
So nice to hear this Julie! Happy you are enjoying.
This recipe is excellent–so tasty and colorful. I live in a rural area and am searching for a good pomegranate molasses. Please Sylvia, suggest a reliable brand that I can order or partner with a business here in Northern CA that produces pomegranate products. That way it is definitely a 5 ++ recipe.
Hi Tanene- I just linked one in the post. Or try a specialty grocery store in your area- many offer it!
I have made this recipe a few times and absolutely love it! I do have a question should I leave the skin on or remove it?
Glad you enjoy this! You can do it either way. The skin may get soggy, so I usually make this without, but if using a thinner filet, like sockeye, I would just leave it on. 🙂
Such good recipe. Have made it multiple times and everyone loves it. Going to make it tonight. Greetings from The Netherlands
Awww…. thanks Eline! Greetings right back.
In the recipe for pomegranate molasses there’s not measurement for how much molasses to include: “ 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”
Hi Tina- look under “marinade ingredients”- 2 tablespoons. 🙂
Could you substitute PAMA pomegranate liqueur for the pomegranate molasses?
Hi Susan- I have never tried it so I’m not sure of the flavor here. Let us know if you give it a go!
I am making this lovely dish tonight and would like to substitute the miso with something. What would you recommend?
I love the depth it adds, but you could leave it out I suppose? Pinch more salt?
I love the depth miso adds too, it just that miso doesn’t love me back. I must have a sensitivity to it, so I avoid using miso.
Gotcha- I get it. 😉 Maybe just leave it out, and up the salt just a tad.
I ended up substituting the miso for tamarind sauce and it tasted amazing!!! I really enjoy your site and every recipe I have made had been wonderful. Thank you
Oh that is a great idea! Glad this worked for you.
Absolutely love this salmon recipe! Initially made it for the holidays but keep coming back to it. The whole family is obsessed. I’m busy week nights we leave out the fennel and just do the marinade and it’s still delightful. Another smash hit from Sylvia!
Thanks Amy!
This was so good! The fennel is a really nice compliment to the salmon and a nice way to mix up the veggies we eat. Definitely making this again!
Awesome Pam- glad you liked it!
I’ve made this a few times and it’s a real winner. I actually took the idea of adding the roasted fingerling potatoes from another of your salmon recipes and that works brilliantly too. Excellent recipe. Simple to make but really impressive.
Thanks Sharon!
It doesn’t say what to do with the glaze
The glaze is the Marinade- I see the confusing and fixed the wording. Sorry about that!
Very delicious recipe! Our store was out of fennel so I substituted chopped spinach and used 1/4 cup Marsala wine which was all I had on hand.
Perfect- thanks Jeanne!
I need help! When you say 3tbsp of Miso , is that Miso paste? I bought Miso paste but it is very salty, I’m worried about ruining our Christmas dinner.
Yes, Miso paste. It’s not as salty as you think, but if you are worried, add 2 tablespoons. You may need to add more salt in the end.
What are the marinate ingredients?
This was anothet incredible recipe. I had never cooked with fennel before and was amazed at how much it contributed to the overall flavour. I really hope that you will put out a cookbook some time to showcase your recipes and beautiful photography. Your recipes have quickly become my favourites.
Thanks so much Jennifer! Appreciate your kind words and encouragement. xoxo
is there anything I can use to replace the pomegranate molasses, since I don’t have any pomegranate juice – I just saw this now and would love to make it for dinner would a balsamic reduction they completely wrong?
Im not sure how it would taste. Sorry. If you do try it with balsamic will you let me know what you think?
Loved this recipe. I used salmon steaks because my fish market was sold out of sustainable fresh salmon filets. They were thick but didn’t need more cooking than what was recommended. As a note, the best, most flavourful pomegranate molasses is unsweetened. It is very difficult to find and is more expensive (but it has more flavour so you get more for your money). Ottolenghi sells one brand from his website and there are specialty stores which carry other brands. I highly recommend you look for it.
Thanks for the tip Shanne, I will look for it. I wonder if it could be made without sweetener. Just reduced!?
Love, love, love this recipe. Another great Sylvia recipe. The combination of the marinade (glaze), shallots and pomegranate seeds with the salmon is just delicious. We didn’t have the fennel bulbs on hand so used 6 shallots and threw in some fennel seeds. My husband and I find Sylvia’s unique combinations of herbs, spices and seasonings bring a much needed fresh take on dishes we make on a regular basis. Thank you Sylivia!
Love, love, love this recipe. Another great Sylvia recipe. The combination of the marinade (glaze) and pomegranate seeds with the salmon is just delicious. We didn’t have the fennel bulbs on hand so used 6 shallots and threw in some fennel seeds. My husband and I find Sylvia’s unique combinations of herbs, spices and seasonings bring a much needed fresh take on dishes we make on a regular basis. Thank you Sylivia!
Thanks so much Monique and appreciate adding how you adapted, perfect!!!
I made this tonight. Didn’t change anything. The best salmon I have ever had
Look Amazing. I think it’s a good times for me to make this for christmas this year.
Thanks so much.
Wow, looks so great! I’m sure it tastes great as well!
I made this last night and it was amazing. The whole family loved it and requested it in the weekly rotation:) So elegant and easy! Would be great for entertaining too.
Do you make your own Pomegranate molasses? If not what brand do you use? I couldn’t find any (abt 2 years ago) so I found a recipe & made it myself but it wasn’t as pomegranate flavored as I thought it would be. Later I found some at the store but didn’t care for that one even more.
This recipe looks so good I think it would be perfect for New Years, salmon & fennel, yum!
I am jealous, Morocco!
Thanks Carol! I have made it as well … but was given some as a gift that seemed to have more flavor, so I used it here this time.
Hi Sylvia! Your Roasted Pomegranate Salmon looks so tasty and fabulous! I love your photography so much!! I am pinning this to my Seafood Recipes board right now! 🙂