Oven-Baked Pomegranate Glazed Salmon

This pomegranate glazed salmon is basted with pomegranate molasses and date honey, and baked in the oven until nice and flaky. Perfect for Rosh Hashana, but simple enough for a weeknight meal.

As Rosh Hashana approaches, I find myself yearning for a fresh twist on my mom's legendary baked salmon. This year, I'm excited to introduce a vibrant and flavorful take on salmon that pays homage to tradition while embracing new tastes, pomegranate-glazed salmon.

Pomegranate salmon combines the rich, buttery texture of baked salmon with the sweet-tart punch of pomegranate, creating a perfect balance of flavors that will impress at any holiday gathering.

The secret ingredient? Pomegranate molasses, a small treasure my parents brought back from their recent trip to Georgia. This syrupy reduction is mixed with date honey to add depth and complexity to the glaze, making it a special meal for a special time of year. But of course, you can use any pomegranate molasses you have on hand (I like this pomegranate molasses and this pomegranate juice replacement). 

I love how this recipe allows me to honor my Jewish heritage while using internationally-inspired culinary techniques. The resulting pomegranate glaze adds a wonderful tanginess to the fish, also creating a beautiful lacquered finish that's visually stunning. It's a perfect way to usher in a sweet new year, blending old traditions with new flavors.

What Is Pomegranate Molasses?

Pomegranate molasses is a thick, syrupy reduction made from pomegranate juice. It's a special ingredient with a unique sweet-tart flavor profile, but a relatively affordable price.

To create pomegranate molasses, pomegranate juice is simmered until it reduces to about one-third of its original volume. This process concentrates the flavors and sugars, producing a deep ruby-colored syrup.

The taste of pomegranate molasses is complex. It's sweet, tangy and slightly acidic at the same time. Its consistency is similar to honey or maple syrup, making it easy to incorporate into various dishes.

Pomegranate molasses is a staple in Middle Eastern cuisine. I often use it in marinades, glazes, and dressings. It's a key ingredient in my rice pilaf. It pairs exceptionally well with meats like salmon and poultry.

When shopping for pomegranate molasses, I look for brands with no added sugar or preservatives. The ingredient list should ideally contain only pomegranate juice.

In recipes, pomegranate molasses can sometimes be substituted with a mixture of pomegranate juice and honey or sugar, reduced to a syrupy consistency.

Ingredients

• Salmon: Use wild-caught for best flavor. I prefer using king or Atlantic salmon due to their higher fat content, which helps prevent overcooking. However, other varieties like coho or sockeye can be used as well. Steelhead trout can substitute.
• Pomegranate molasses: Concentrated syrup for tartness. This is the best Georgian pomegranate sauce I've ever tried, but you can use regular pomegranate molasses. Substitute with balsamic reduction.
• Silan: Adds depth and sweetness. Honey or maple syrup can replace.
• Pomegranate seeds: Provide texture and freshness. Substitute with dried cranberries.
• Salt and pepper: Enhances flavors.

The pomegranate molasses is the key ingredient that gives this dish its unique sweet-tart flavor. If you can't find it, I can substitute with a mixture of pomegranate juice and honey, cooked down to a syrup-like consistency.

See recipe card for exact quantities

Directions

Prepare the oven

Preheat the oven to 400°F. Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Mix the pomegranate molasses and silan in a small bowl to create the glaze.

Season the salmon

Place the salmon fillet skin-side down on the prepared baking sheet. Season the flesh side generously with salt and pepper, ensuring even coverage.

Brush with glaze

Brush half of the glaze over the seasoned salmon, coating it evenly.

First bake

Place the salmon in the preheated oven and bake for 12-15 minutes, depending on the thickness of the fillet.

Second bake

Remove the salmon from the oven. Switch the oven to broil. Brush the remaining glaze over the partially cooked salmon. Return the salmon to the oven and broil for 2-3 minutes, watching carefully to prevent burning. The glaze should caramelize and form a glossy finish.

Serve the salmon 

Remove the salmon from the oven. Sprinkle fresh pomegranate seeds over the top. Let the salmon rest for a few minutes before serving. Cut into portions and serve immediately.

Storage

You can store leftover pomegranate salmon in an airtight container or tightly wrapped in foil in the refrigerator for up to 3-4 days. Refrigerate within 2 hours of cooking.

For longer storage, freeze individual portions wrapped in plastic and placed in a freezer bag for up to 2-3 months.

To reheat, thaw frozen salmon overnight in the refrigerator. Gently warm in a 275°F oven until heated through, this will help preserve the fish's texture and avoid overcooking. 

Accompanying Dishes And Serving Suggestions

I recommend pairing pomegranate salmon with light, refreshing sides that complement its sweet-tart flavor. A simple citrus salad with pistachios and mint makes an excellent accompaniment.

For a starch, I suggest accompanying with an Israeli couscous salad. Wild rice pilaf also helps maintain fall flavors and the overall theme of the dish. Roasted paprika potatoes help complete the package.

To add some crunch, accompany the dish with Moroccan carrot salad or roasted carrots with olives and chermoula. Air fried brussels sprouts will also work well.

I find that a chilled white wine, such as Sauvignon Blanc or Pinot Grigio, enhances the meal nicely. To round out the meal, serve a light dessert like my walnut honey cakes.

Recipe