Why You’ll Love This Recipe
Pomegranate and Orange Glazed Salmon is a beautifully balanced dish that brings sweet, tangy, and savoury flavours together in a polished, effortless way. The pomegranate juice delivers tart complexity, while the orange zest and juice add sunshine-like brightness. When simmered into a glossy glaze, these flavours cling to the salmon, creating a jewel-toned finish perfect for holiday dinners, date nights, or vibrant weeknight meals. I once made this glaze using a splash of almond milk to thin it slightly, and it still caramelised beautifully over the salmon. This dish is simple, stunning, and surprisingly quick to prepare—ideal when you want maximum flavour with minimal work.
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Pomegranate and Orange Glazed Salmon: A Bright, Elegant, and Flavor-Packed Dish for Any Occasion
- Total Time: 25 mins
- Yield: 4 servings
- Diet: Low Fat
Description
Pomegranate and Orange Glazed Salmon is a vibrant, elegant dish featuring tender roasted salmon topped with a sweet-tart glaze made from fresh pomegranate juice and bright citrus.
Ingredients
- 4 salmon fillets
- 1/2 cup pomegranate juice
- 1/3 cup orange juice
- 2 tbsp honey or maple syrup
- 1 tbsp soy sauce
- 1 garlic clove, minced
- 1 tsp grated orange zest
- 1/4 cup pomegranate seeds (for garnish)
- 2 tbsp chopped fresh parsley
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Season salmon fillets with salt and pepper and place them on the baking sheet.
- In a small saucepan, combine pomegranate juice, orange juice, honey, soy sauce, garlic, and orange zest.
- Simmer over medium heat for 5–7 minutes until slightly thickened.
- Brush half of the glaze over the salmon fillets.
- Bake salmon for 12–15 minutes, brushing with additional glaze halfway through.
- Remove from oven and drizzle remaining glaze over the salmon.
- Garnish with pomegranate seeds and parsley before serving.
Notes
- For a thicker glaze, simmer longer until it coats the back of a spoon.
- Pairs well with rice, quinoa, or roasted vegetables.
- Use fresh pomegranate juice for the best flavor.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Seafood
- Method: Baked
- Cuisine: Mediterranean
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Salmon fillets
Rich, tender, and naturally flavourful, salmon pairs perfectly with sweet and citrusy glazes.
Pomegranate juice
Provides tartness, colour, and the foundation for the glossy glaze.
Orange juice and zest
Adds brightness, sweetness, and refreshing citrus aroma.
Honey or maple syrup
Balances acidity and helps the glaze caramelise during cooking.
Garlic
Adds savoury depth that grounds the fruity glaze.
Soy sauce
Provides subtle saltiness and umami, enhancing the overall richness.
Olive oil
Used for searing and adding extra richness to the dish.
Pomegranate seeds
Offer crunch, colour, and fresh bursts of flavour for garnish.
Fresh herbs (parsley or mint)
Brighten the dish and elevate presentation.
Directions
Begin by patting the salmon fillets dry and seasoning them lightly with salt and pepper. In a small saucepan, combine pomegranate juice, orange juice, orange zest, honey, garlic, and soy sauce. Simmer over medium heat until the mixture reduces into a thick, syrupy glaze.
Heat olive oil in a skillet and sear the salmon fillets, skin-side down, until crisp. Flip and cook the other side briefly. Pour the glaze over the salmon and let it bubble, coating the fillets as it thickens further. Spoon the glaze over the salmon continuously to help it caramelise and develop a glossy finish.
Remove from heat once the salmon is cooked through and the glaze is deeply reduced. Top with pomegranate seeds and fresh herbs before serving.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 4 people. The glaze takes about 10 minutes to reduce, and cooking the salmon requires an additional 8–10 minutes.
Storage/reheating
Store leftover salmon in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet over low heat to preserve moisture. Avoid microwaving, as it may dry out the salmon. The glaze can be made ahead and refrigerated for up to three days.
Variations and Customizations
Spicy Citrus Salmon
Add a pinch of red pepper flakes to the glaze for gentle heat.
Maple-Pomegranate Glaze
Use maple instead of honey for deeper, earthy sweetness.
Herb-Infused Glaze
Simmer thyme or rosemary with the juices for aromatic complexity.
Orange Balsamic Salmon
Add a splash of balsamic vinegar to the glaze for a tangy, rich twist.
Ginger Citrus Glaze
Add fresh grated ginger for brightness and warmth.
Pomegranate Molasses Finish
Drizzle with pomegranate molasses before serving for extra tart depth.
Air-Fryer Salmon
Cook the salmon in an air fryer and brush with glaze during the final minutes.
Sheet-Pan Salmon Dinner
Add sliced oranges, Brussels sprouts, or asparagus to the pan for a complete meal.
Walnut-Crusted Salmon
Press chopped walnuts onto the salmon before glazing for added crunch.
Cranberry Citrus Glaze
Mix a spoonful of cranberry sauce into the glaze for festive flavour.
FAQs
Can I use frozen salmon for this recipe?
How thick should the glaze be before adding it to the salmon?
Can I bake the salmon instead of searing it?
What sides pair best with this dish?
How do I prevent the salmon from drying out?
Can I make the glaze ahead of time?
Can I substitute another fish?
Do I need to remove the salmon skin?
How do I know when the salmon is perfectly cooked?
Are pomegranate seeds necessary for garnish?
Conclusion
Pomegranate and Orange Glazed Salmon is a vibrant and elegant dish that brings together the best of sweet, tart, and savoury flavours. With its glossy glaze and tender texture, it looks impressive on the table yet requires very little effort to prepare. Whether served for a special dinner or a bright weekday meal, this recipe offers freshness, colour, and balance that will delight anyone who tries it. It’s a restaurant-quality dish you can confidently make at home again and again.
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