Description
A festive dish that combines tender salmon with a sweet-tart pomegranate glaze, perfect for holiday gatherings.
Ingredients
Scale
- 2 lbs Salmon (fresh or frozen)
- 0.5 teaspoon Kosher Salt
- 0.25 teaspoon Black Pepper
- 2 cups Pomegranate Juice (preferably freshly squeezed)
- 0.25 cup Brown Sugar
- 0.25 cup Fresh Squeezed Orange Juice
- 1 tablespoon Orange Zest
- Pomegranate Seeds (optional garnish)
- Orange Slices (optional)
- Fresh Parsley (for color)
- Green Onions (for a mild onion flavor)
Instructions
- Preheat the oven to 400°F (200°C).
- If using frozen salmon, thaw and pat dry with paper towels.
- Place the salmon skin-side down on a baking sheet lined with parchment paper.
- Sprinkle the kosher salt and black pepper evenly over the salmon.
- In a medium saucepan, combine pomegranate juice, brown sugar, fresh orange juice, and orange zest.
- Bring the mixture to a light boil over medium heat, stirring until the sugar dissolves.
- Reduce heat to low and let it simmer for 15-20 minutes until it thickens.
- Brush half of the pomegranate glaze over the salmon and reserve the rest for serving.
- Bake the salmon for 12-15 minutes until it flakes easily with a fork.
- Once cooked, drizzle the reserved pomegranate glaze over the salmon and garnish with pomegranate seeds, orange slices, parsley, and green onions, if desired.
Notes
Pair with side dishes like roasted vegetables, garlic mashed potatoes, or quinoa salad for a complete meal. Store leftovers in an airtight container for up to 3 days in the refrigerator, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 60mg