Pomegranate Balsamic Glazed Salmon (Print Version)

Tender salmon glazed with pomegranate-balsamic reduction for a vibrant, flavorful main dish everyone enjoys.

# Components:

→ Salmon

01 - 4 salmon fillets, approximately 170 grams each, with or without skin
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste

→ Pomegranate Balsamic Glaze

05 - 118 ml unsweetened pomegranate juice
06 - 2 tablespoons balsamic vinegar
07 - 1.5 tablespoons honey or pure maple syrup
08 - 1 teaspoon Dijon mustard
09 - 1 clove garlic, finely minced

→ Garnish

10 - 59 ml pomegranate seeds (arils)
11 - 1 tablespoon fresh parsley, finely chopped
12 - Lemon wedges, for serving

# Preparation Steps:

01 - Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper or aluminum foil.
02 - Pat the salmon fillets dry using paper towels. Brush both sides generously with olive oil and season with salt and freshly ground black pepper. Arrange on the prepared baking sheet, ensuring the skin side is down if the skin is present.
03 - In a small saucepan, combine the pomegranate juice, balsamic vinegar, honey (or maple syrup), Dijon mustard, and minced garlic. Heat over medium heat, stirring occasionally, until a gentle simmer is achieved. Continue to simmer for 6 to 8 minutes, or until the liquid has reduced by approximately half and has achieved a slightly thickened consistency. Remove from heat.
04 - Using a pastry brush, generously coat the tops of the salmon fillets with half of the prepared glaze.
05 - Transfer the baking sheet to the preheated oven. Bake for 10 to 12 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should register between 52°C and 54°C (125°F to 130°F) for medium doneness.
06 - Remove the salmon from the oven. Brush the fillets with the remaining glaze. Garnish with pomegranate seeds and finely chopped parsley. Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • Quick enough for busy weeknights yet fancy enough for guests
  • Bright flavors from pomegranate, balsamic, and fresh herbs
  • Loads of Omega 3s andNaturally gluten free
  • Easy cleanup with just one pan
02 -
  • Rich source of Omega 3 fatty acids
  • The glaze can be easily doubled to use on chicken or vegetables
  • Beautiful presentation with minimal prep
03 -
  • Pat the salmon very dry to get the best glaze adhesion and avoid steaming
  • Do not rush the reduction process for the glaze as that time builds all the complex flavors
  • Add the final glaze after baking while the fish is still hot for a professional looking shiny finish

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