Description
This Pomegranate Glazed Whole Salmon recipe features a succulent, skin-on salmon fillet baked to perfection with a sweet and tangy pomegranate molasses and date honey glaze. Finished under the broiler for a caramelized top and garnished with fresh pomegranate seeds, this dish offers a perfect balance of richness and fruity brightness in just 30 minutes.
Ingredients
Salmon
- 1 large salmon fillet (about 2 lbs, skin-on)
- Salt and pepper to taste
Glaze
- 1/4 cup pomegranate molasses (or Narsharab pomegranate molasses)
- 2 tablespoons silan (date honey)
Garnish
- 1/4 cup fresh pomegranate seeds
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the salmon.
- Prepare the Glaze: In a small bowl, mix together the pomegranate molasses and silan (date honey) until well combined to create a sweet and tangy glaze.
- Season the Salmon: Pat the salmon fillet dry and season both sides with salt and pepper to taste.
- Arrange Salmon: Place the salmon skin-side down on a baking sheet lined with parchment paper or foil for easy cleanup.
- Apply Initial Glaze: Brush half of the pomegranate glaze evenly over the top of the salmon.
- Bake the Salmon: Bake the salmon in the preheated oven for 12 to 15 minutes, allowing it to cook gently and the glaze to start setting.
- Apply Remaining Glaze: Remove the salmon from the oven and brush the remaining glaze on top, enhancing flavor and moisture.
- Broil to Caramelize: Switch your oven to the broil setting and broil the salmon for 2 to 3 minutes, until the glaze caramelizes and lightly browns, forming a delicious crust.
- Garnish: Sprinkle fresh pomegranate seeds over the top for a burst of color and added texture.
- Serve: Serve the salmon immediately while warm, perfect for an elegant weeknight dinner or special occasion.
Notes
- Use either regular pomegranate molasses or Narsharab pomegranate molasses, but not both, to avoid overpowering the dish.
- Adjust cooking times slightly depending on the thickness of the salmon fillet to ensure it remains moist and flaky.
- For an extra crispy skin, you can briefly pan-sear the skin side before baking.
- Leftovers can be refrigerated in an airtight container for up to 2 days.
- Serve with a side of roasted vegetables or a fresh salad to complement the flavors.
