This pomegranate salmon recipe is a favorite in our house all year round, but it’s the perfect time for you to try it right now.
This pomegranate glaze is a staple in my refrigerator. The glaze is made from only two ingredients — pomegranate juice (such as POM) and a bit of sugar. But because it takes some time for the juice to cook down to a syrupy consistency, I usually make a big batch and keep it in the fridge (it’ll last virtually forever, I’ve never seen it go bad). When I want to use it, I take out the glaze and let it come to room temperature (it’s too thick when it’s cold and too thin when it’s hot). Then I cook the salmon (however way you want to really). I let the fish cool off a little and add the glaze and some pomegranate seeds, when they’re available.
That’s it.
About the Glaze: Even though it takes time, there’s no work involved. Add your juice and sugar to a saucepan and let it reduce until ¼ of the amount. So if you’re starting with 4 cups of juice, as instructed in this recipe, you’ll be done when there’s 1 cup left in the pan. Measure. This can take 30 minutes to an hour, depending on the strength of your fire, the width of the pot, and the amount of juice you’re cooking. So don’t go by time, go by measured juice! It might seem liquidy even at that point, but it’ll thicken once it cools off.
Cooking the Salmon. If you prefer to cook your salmon in a pan, go ahead. You can also sear on the stovetop and finish in the oven.
- 2 lbs salmon fillets
- ½ teaspoon salt
- Pinch coarse black pepper
- 1 tablespoon olive oil
- 4 cups pomegranate juice
- ¼ cup sugar
- ½ cup pomegranate seeds
- Combine pomegranate juice and sugar in a small saucepan over high heat.
- Bring to a boil then simmer over medium heat until juice is reduced to 1 cup. The sauce will thicken to a glaze consistency as it cools. If making ahead, you can keep this in the fridge until ready to use.
- Meanwhile, preheat oven to 400°F. Place salmon in a baking dish. Season with salt and pepper and drizzle with olive oil. Bake for 15 to 20 minutes, or until salmon flakes easily with a fork (thicker fillets or a side of salmon will take longer).
- Let salmon cool slightly. Top salmon with pomegranate glaze and pomegranate seeds and serve.
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