Why You’ll Love This Recipe
Pomegranate and Orange Glazed Salmon brings together vibrant citrus, rich salmon, and a glossy, jewel-toned glaze that feels both refreshing and luxurious. It’s a dish that looks impressive on the table yet requires surprisingly little effort, making it ideal for weeknights, dinner parties, or festive holiday meals. The combination of sweet pomegranate, bright orange, and savory undertones beautifully complements salmon’s natural richness. I once whisked in a tiny bit of Dijon mustard to the glaze, and it added just enough tang to balance the sweetness without overshadowing the citrus. The result was a perfectly lacquered fillet with deep flavor and a gentle tartness that made the entire dish shine. Whether you serve it with rice, roasted vegetables, or a crisp salad, this salmon offers a sophisticated, seasonal flavor profile that’s both nourishing and memorable.
Pomegranate and Orange Glazed Salmon: A Bright, Elegant Dish Perfect for Any Occasion
- Total Time: 25 mins
- Yield: 4 servings
- Diet: Halal
Description
Tender salmon fillets coated in a sweet, tangy pomegranate and orange glaze for a bright and flavorful dinner entrée.
Ingredients
- 4 salmon fillets (6 oz each)
- 1/2 cup pomegranate juice
- 1/4 cup orange juice
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1 tsp orange zest
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup pomegranate arils (optional, for garnish)
- Fresh parsley, chopped (optional)
Instructions
- Preheat oven to 400°F (205°C) and line a baking sheet with foil or parchment.
- In a small saucepan, combine pomegranate juice, orange juice, honey, soy sauce, garlic, and orange zest.
- Simmer for 6–8 minutes until slightly thickened.
- Place salmon fillets on the prepared baking sheet and season with salt and pepper.
- Brush the salmon generously with the glaze.
- Bake for 12–15 minutes, brushing again halfway through, until the salmon flakes easily with a fork.
- Drizzle remaining glaze over the top and garnish with pomegranate arils and parsley.
Notes
- Simmer longer for a thicker glaze.
- Use fresh-squeezed orange juice for the best flavor.
- Pairs well with rice, couscous, or roasted vegetables.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Salmon fillets
Salmon provides a rich, tender base that absorbs the sweet-tart glaze beautifully.
Pomegranate juice
This forms the heart of the glaze, giving it color, tang, and concentrated fruitiness.
Orange juice
Orange adds brightness and sweetness, rounding out the pomegranate’s tart edge.
Honey or maple syrup
This sweetener thickens the glaze and helps it caramelize lightly in the oven.
Garlic
Garlic brings savory depth that balances the fruity glaze.
Olive oil
Olive oil helps the salmon cook evenly and adds subtle richness.
Salt and pepper
Necessary for seasoning the salmon and enhancing all the citrus-forward flavors.
Fresh herbs (parsley or thyme)
Herbs add freshness and color to the finished dish.
Pomegranate arils
Arils provide crunch, sweetness, and jewel-like garnish that elevates presentation.
Directions
Preheat your oven to 400°F. Line a baking sheet with parchment or lightly oil the surface. Pat the salmon fillets dry and season generously with salt and pepper. Place them skin-side down on the prepared baking sheet.
In a small saucepan, combine pomegranate juice, orange juice, honey, minced garlic, and a pinch of salt. Bring the mixture to a simmer over medium heat. Cook for 8–10 minutes, stirring occasionally, until the glaze reduces and thickens slightly.
Brush a generous layer of the glaze over the salmon, reserving some for finishing. Bake for 12–15 minutes, depending on thickness, basting with more glaze halfway through. The salmon should be tender, flake easily, and appear lightly caramelized on top.
Remove from the oven and brush with additional glaze. Garnish with fresh herbs and pomegranate arils before serving. Serve warm with your preferred sides.
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. Prep time is about 10 minutes, cooking time is 12–15 minutes, and glaze preparation takes about 10 minutes. Total estimated time: approximately 30–35 minutes.
Storage/reheating
Store leftover salmon in an airtight container in the refrigerator for up to two days. Reheat gently in a 300°F oven for 8–10 minutes, or enjoy cold on salads. Store extra glaze in a small container and warm gently before serving. Avoid freezing, as the glaze may separate.
Variations and Customizations
Spicy Citrus Salmon
Add red pepper flakes or a dash of chili paste to the glaze for heat.
Herb-Infused Glaze
Simmer a sprig of rosemary or thyme in the glaze for aromatic depth.
Maple Pomegranate Salmon
Use maple syrup instead of honey for warmer sweetness.
Orange Zest Upgrade
Stir grated orange zest into the glaze for more pronounced citrus flavor.
Balsamic Hint
Add a splash of balsamic vinegar for subtle acidity and shine.
Garlic Butter Salmon
Whisk a spoonful of butter into the glaze for richer flavor.
Ginger Pomegranate Glaze
Add fresh grated ginger for brightness and warmth.
Sesame Salmon
Finish with toasted sesame seeds for crunch and color.
Pomegranate Molasses Twist
Add a spoonful of pomegranate molasses to deepen the glaze’s tart-sweet profile.
Single Large Fillet Version
Use one whole salmon side and bake longer, brushing generously with glaze.
FAQs
Can I use frozen salmon?
Yes—thaw fully and pat dry before cooking.
Can I use pomegranate molasses instead of juice?
Yes, but dilute with water or orange juice, as it’s very concentrated.
How do I keep salmon from drying out?
Avoid overbaking; remove when it flakes easily and the center is just opaque.
Can I make the glaze ahead of time?
Absolutely—store it refrigerated and warm before using.
Will this work with other fish?
Yes—cod, trout, or halibut pair well with the glaze.
Should I remove the skin?
Leave it on while baking; it helps keep the salmon moist.
Can I grill the salmon instead?
Yes—brush with glaze during the final minutes of grilling.
How thick should the glaze be?
Slightly syrupy; it will thicken more as it cools.
Can I make it sweeter?
Increase honey or syrup to taste.
Can I serve this cold?
Yes—cold glazed salmon is excellent in salads.
Conclusion
Pomegranate and Orange Glazed Salmon is a bright, elegant dish that blends sweet, tangy citrus with rich, tender salmon. Simple to prepare yet visually stunning, it’s perfect for special occasions or quick weeknight meals. With a glossy glaze, fresh herbs, and pomegranate arils for texture and color, this recipe brings bold, seasonal flavors to your table with ease. Serve it warm, savor the vibrant contrast of sweet and savory notes, and enjoy a satisfying dish that feels as beautiful as it tastes.
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!