Pomegranate Glazed Whole Salmon

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A roasted pork tenderloin, pomegranate glazed and topped with scattered seeds, rests on a sheet of parchment paper on a dark, rustic baking tray. A small bowl filled with more pomegranate seeds is situated to the left of the tenderloin.

This pomegranate glazed salmon is basted with pomegranate molasses and date honey, baked in the oven until flaky. Perfect for Rosh Hashana!

Course Main Course

Cuisine Georgian, Jewish

Keyword pomegranate salmon

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 130kcal

Author Ksenia Prints

Equipment

Ingredients

1 large salmon fillet about 2 lbs, skin-on
¼ cup pomegranate molasses OR
¼ cup Narsharab pomegranate molasses (use this OR regular pomegranate molasses, not both)
2 tablespoons silan date honey
¼ cup fresh pomegranate seeds
Salt and pepper to taste

Instructions

Preheat oven to 400°F (200°C).
Mix pomegranate molasses and silan.
Season salmon with salt and pepper.
Place salmon skin-side down on lined baking sheet.
Brush half the glaze over salmon.
Bake for 12-15 minutes.
Brush remaining glaze over salmon.
Broil for 2-3 minutes until glaze caramelizes.
Garnish with pomegranate seeds.
Serve immediately.

Video

Nutrition