Description
This Orange Glazed Salmon with Rosemary and Pomegranate is a vibrant, flavorful dish combining perfectly seared salmon fillets with a luscious orange-honey glaze, fragrant rosemary, and bursts of juicy pomegranate seeds. Ready in just 25 minutes, it's an elegant yet simple recipe perfect for a healthy dinner that's both visually stunning and delicious.
Ingredients
Salmon and Seasoning
- 1 tablespoon extra virgin olive oil
- 4 salmon fillets (4 to 6 ounces each, about 1 inch thick)
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
Glaze and Sauce
- 1 tablespoon minced garlic (about 3 cloves)
- 2 to 3 sprigs fresh rosemary
- ½ cup fresh orange juice (from about 2 oranges)
- ¼ cup honey
- 1 tablespoon cornstarch
- 3 tablespoons water
- ¼ cup pomegranate seeds
Instructions
- Heat Pan: Place a large cast-iron skillet over medium-high heat. Add 1 tablespoon extra virgin olive oil and heat until shimmering to prepare for searing the salmon.
- Season Salmon: Sprinkle the salmon fillets evenly with 1 teaspoon kosher salt and ½ teaspoon fresh ground black pepper to enhance flavor.
- Sear Salmon: Add the salmon fillets to the hot skillet, flesh-side down. Cook for 3 to 4 minutes on each side until the outside is golden and the salmon is just cooked through. Transfer the fillets to a plate to rest.
- Lower Heat: Reduce the skillet heat to medium-low to prepare for cooking the glaze ingredients without burning.
- Cook Garlic: Add 1 tablespoon minced garlic to the skillet and cook for about 30 seconds, stirring constantly, until fragrant to infuse the oil.
- Make Glaze: Add the rosemary sprigs, ½ cup fresh orange juice, ¼ cup honey, 1 tablespoon cornstarch, and 3 tablespoons water to the skillet. Stir constantly for 1 to 2 minutes, allowing the glaze to thicken and become glossy.
- Finish: Stir in ¼ cup pomegranate seeds, then return the salmon fillets to the skillet. Spoon the orange glaze generously over the fillets until well coated.
- Serve: Remove rosemary sprigs before plating. Serve the salmon hot with any extra glaze from the pan for a beautiful final presentation.
Notes
- Use fresh orange juice for the best glaze flavor rather than bottled juice.
- Cooking time may vary slightly based on fillet thickness; avoid overcooking to keep salmon moist.
- Pomegranate seeds add a refreshing burst of sweetness and color but can be omitted if unavailable.
- A cast-iron skillet is recommended for even searing but a heavy-bottomed pan will work as well.
- Adjust honey quantity for preferred sweetness levels.
