Ingredients
Scale
- 4 salmon fillets, skin-on, about 6 ounces each
- 1 cup fresh pomegranate juice (or unsweetened pomegranate juice from the store)
- 1/4 cup honey or maple syrup (for a richer sweetness, try local wildflower honey)
- 2 tablespoons balsamic vinegar
- 1 teaspoon fresh grated ginger
- 1 garlic clove, minced
- 1/4 teaspoon ground cinnamon (optional, for a warm holiday touch)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1/2 cup fresh pomegranate seeds (for garnish)
- Fresh rosemary or thyme sprigs (optional, for garnish)
Substitution tips: If pomegranate juice is hard to find, you can substitute with cranberry juice, but reduce any additional sweeteners slightly as cranberry tends to be tarter. For a vegan twist, swap salmon for thick slices of roasted eggplant or portobello mushrooms and adjust cooking times accordingly.
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
- Pat the salmon fillets dry with paper towels, then season both sides generously with salt and freshly ground black pepper.
- In a small saucepan, combine the pomegranate juice, honey, balsamic vinegar, grated ginger, minced garlic, and ground cinnamon. Bring to a gentle boil over medium heat, then reduce to a simmer.
- Allow the glaze to simmer for about 15-20 minutes, stirring occasionally, until it thickens to a syrupy consistency. You’ll know it’s ready when it coats the back of a spoon. This step reminds me of watching my mother swirl sauces in the kitchen, never rushing, always attentive to the slow magic happening in the pot.
- While the glaze reduces, heat the olive oil in a large oven-safe skillet over medium-high heat. Place the salmon skin-side down and sear for 3-4 minutes until the skin is crisp and golden.
- Flip the salmon fillets carefully, then brush the tops generously with the pomegranate glaze.
- Transfer the skillet to your preheated oven and roast the salmon for 6-8 minutes, depending on thickness, until it’s just cooked through and flakes easily with a fork.
- Remove the salmon from the oven and brush again with the glaze. Let it rest for a couple of minutes before plating.
- Garnish with fresh pomegranate seeds and a sprig of rosemary or thyme for that extra festive touch. The bright seeds always remind me of the vibrant gardens my grandmother tended, full of life even in winter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
