Honey Glazed Pomegranate Salmon is the perfect festive and healthy addition to your table. This Mediterranean inspired fish dinner features a sweet honey, pomegranate sauce along with fresh rosemary and thyme. The salmon is finished off with pomegranate arils along with orange and lemon slices.
HONEY GLAZED POMEGRANATE SALMON
We eat seafood weekly in my house. It is such a healthy option that I can get my whole family to eat.
I have a few recipes I make on rotation including this Mediterranean Salmon and this Teriyaki Salmon along with this Baked Lemon Cod with Lemon and Black Sea Bass Recipe.
I am especially excited to be teaming up with Heinen’s to bring you today’s Honey Glazed Pomegranate Salmon.
This is the festive seafood dish you can serve this winter and “wow” your guests with little effort. This dish is so simple to make and just involved a quick marinade and then roasting the salmon to perfection.
WHAT INGREDIENTS ARE IN THIS HONEY SALMON?
SALMON: You can use any salmon you like in this recipe. If you shop at Heinen’s I suggest trying their Verlasso Salmon. It is my favorite salmon that they sell.
HONEY: The honey in this recipe helps to add a glaze over the salmon and infuses a sweet flavor.
POMEGRANATE JUICE & ARILS: The pomegranate juice and the arils are my favorite part of today’s recipe.
Along with the honey it adds a sweet flavor that pairs nicely with the citrus and rosemary.
CITRUS: When winter rolls around I love adding citrus to my recipes. I usually use lemon year-round but oranges I saw for winter.
I just love the orange juice used in this marinade and then to brighten the dish I garnish with orange slices.
FRESH HERBS: The fresh herbs are a great addition but not necessary.
If you only have dried herbs those work too. I like using thyme and rosemary for this recipe but parsley also works nicely.
HOW DO YOU MAKE THIS HONEY GLAZED SALMON?
Preheat the oven to 450 degrees F.
Combine the pomegranate juice, orange juice, honey, lemon juice, thyme, salt and pepper in a small bowl.
Place the salmon filets skin side down in a large baking dish. Pour the pomegranate marinade around the salmon filets. Sprinkle the garlic and shallots {or onion} around the salmon.
Add a few sprigs of fresh rosemary and thyme if you like {not necessary but adds a bit more flavor}.
Bake the salmon for about 12-14 minutes, or until the salmon is cooked through and reaches an internal temperature of 145 degrees F.
Remove the salmon from the oven and top with pomegranate arils and fresh thyme and rosemary. Serve warm with lemon and orange slices.
HOW DO YOU STORE LEFTOVER SALMON?
If you have leftovers, place them in an airtight container such as a tupperware and put them in the refrigerator. They will keep for 2-3 days in the fridge, if stored properly.
HOW DO YOU REHEAT SALMON?
When you are ready to reheat the salmon you will want to do so low and slow to make sure it doesn’t dry out. It is best to reheat it slowly, at a low temperature.
Put the fish on a rimmed baking sheet and warm it a 275°F oven for about 15 minutes, until it reaches an internal temperature of 125°F to 130°F.
CAN I FREEZE SALMON?
Yes! You can freeze this teriyaki salmon. Follow all the instructions for cooking and allow to cool completely. Wrap the salmon in parchment or wax paper and place in a ziplock bag. Put in the freezer for storage.
The salmon will keep for up to 3 month. To re-heat the salmon remove the salmon place in the fridge to thaw. Warm in a hot oven or in the microwave.
Honey Glazed Pomegranate Salmon
Ingredients
- 1–2 pound salmon filet
- 2 Tablespoons olive oil
- 2 large shallots or 1 small onion, thinly sliced
- 4 garlic cloves, minced
- 1/4 cup pomegranate juice
- 1/4 cup of orange juice
- 1/4 cup of honey
- 1 lemon, 1/2 juiced and 1/2 sliced
- 1/2 teaspoon dried thyme {or 2 teaspoons fresh thyme, chopped}
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 or 2 oranges, sliced for garnish
- Fresh sprigs of rosemary, thyme and parsley for garnish
- 1/2 cup pomegranate seeds for garnish
Instructions
- Preheat the oven to 450 degrees F.
- Combine the pomegranate juice, orange juice, honey, lemon juice, thyme, salt and pepper in a small bowl.
- Place the salmon filets skin side down in a large baking dish. Pour the pomegranate marinade around the salmon filets.
- Sprinkle the garlic and shallots {or onion} around the salmon.
- Add a few sprigs of fresh rosemary and thyme if you like {not necessary but adds a bit more flavor}.
- Bake the salmon for about 12-14 minutes, or until the salmon is cooked through and reaches an internal temperature of 145 degrees F.
- Remove the salmon from the oven and top with pomegranate arils and fresh thyme and rosemary. Serve warm with lemon and orange slices.
Mediterranean Salmon Bowl - A Cedar Spoon
Tuesday 20th of April 2021
[…] In the recipe I give you a simple lemon salmon to add to the bowls but I also will make this Mediterranean Salmon, Pan Seared Greek Salmon or this Honey Glazed Pomegranate Salmon. […]