Pomegranate Honey-Glazed Salmon

Naomi Nachman Recipe By
  • Cooking and Prep: 1.5 h
  • Serves: 7
  • No Allergens

My family loves pomegranate in any shape or form. I try to use their favorite ingredients when making a fish recipe to encourage them to eat more fish. I made this for them a few months back, and they loved it.

Ingredients (11)

Main ingredients

Start Cooking

Prepare the Salmon

  1. Mix together the oil, pomegranate juice, one-fourth cup honey, garlic, ginger, onion, and parsley. Place the fish in a nonmetallic dish and pour the marinade over it. Marinate for an hour.

  2. Remove the fish from the marinade, pat dry, and sprinkle with salt and pepper. Reserve the marinade.

  3. Meanwhile, preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Place salmon on a baking sheet, and bake for 15–20 minutes, depending on thickness of fish.

  4. Take the marinade and reduce it down in a small pot till reduced by half. Add one to two tablespoons honey to make it thick and syrupy. Drizzle fish with reduction sauce and garnish with pomegranate seeds.

  5. Serve warm or at room temperature.

Credits

Photography: Hudi Greenberger

Food Styling: Janine Kalesis

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  • Sara Bromberg

    Pomegranate Honey-Glazed Salmon

    raw fish

    It looks lovely but is it a problem to use the sauce you marinated the fish in? Is it ok because you are cooking the marinade sauce? Thanks
    Posted by blimanechama |August 27, 2019
    Replies:
    Raquel Admin - Kosher.com Admin
    Hi! By heating the sauce back up and reducing it, it kills any bacteria that could be in the sauce from the fish.
    Posted by raquel_kosher|August 28, 2019
    0
  • Sharon Safra

    Pomegranate Honey-Glazed Salmon

    Delicious! I made it for Rosh Hashanah lunch and everyone enjoyed it. My only issue was that my marinade didn't thicken much when I did the reduction (and I had it on for a long time), but otherwise, it was very good, excellent for a big crowd, and allergy-friendly.
    Posted by sharonrs |September 11, 2018
    0
  • Chani Mayerson

    Pomegranate Honey-Glazed Salmon

    Marinade

    WHen do i drizzle the reduction sauce before serving or right after baking?
    Posted by Mayerson123 |November 3, 2017
    Replies:
    Chaia Frishman  - Kosher.com Admin
    Hi Chani, AFter.
    Posted by Chaiaadmin|November 3, 2017
    0
Please Log in to post a review How'd it turn out? Write a review. POST
Community Rating
4 / 5 stars
  • Sharon Safra

    Pomegranate Honey-Glazed Salmon

    Delicious! I made it for Rosh Hashanah lunch and everyone enjoyed it. My only issue was that my marinade didn't thicken much when I did the reduction (and I had it on for a long time), but otherwise, it was very good, excellent for a big crowd, and allergy-friendly.
    Posted by sharonrs |September 11, 2018
    0
Please Log in to ask a question How'd it turn out? Write a review. POST
  • Sara Bromberg

    Pomegranate Honey-Glazed Salmon

    raw fish

    It looks lovely but is it a problem to use the sauce you marinated the fish in? Is it ok because you are cooking the marinade sauce? Thanks
    Posted by blimanechama |August 27, 2019
    Replies:
    Raquel Admin - Kosher.com Admin
    Hi! By heating the sauce back up and reducing it, it kills any bacteria that could be in the sauce from the fish.
    Posted by raquel_kosher|August 28, 2019
    0
  • Chani Mayerson

    Pomegranate Honey-Glazed Salmon

    Marinade

    WHen do i drizzle the reduction sauce before serving or right after baking?
    Posted by Mayerson123 |November 3, 2017
    Replies:
    Chaia Frishman  - Kosher.com Admin
    Hi Chani, AFter.
    Posted by Chaiaadmin|November 3, 2017
    0

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