Seared Pomegranate Salmon Fillets

After buying 2 and 1/2 pounds of salmon, it was time to come up with a new recipe. I was not about to make Teriyaki Salmon for the 1 millionth time. Since The Kids like the sweet and saltiness of the teriyaki glaze, I wanted something that would appeal to them.

Seared Pomegranate Salmon Fillets is a personal cheffing recipe that is tried and true. Two of my kids have been on a pomegranate kick lately so this meal appealed to them. Also with pomegranates being all the rage in healthy eating habits, I decide try them in a recipe with our beloved salmon. They are rich in antioxidants that can keep bad LDL cholesterol from oxidizing. And pomegranate juice, like aspirin, can help keep blood platelets from clumping together to form unwanted clots. Other research reports suggest that pomegranate juice (my favorite brand is POM Wonderful) might help reduce the risk of breast cancer. If I can get all that healthy protection and eat dinner too, why not include pomegranates in recipes more often?

We all enjoyed the new salmon preparation. It also tasted delicious when two family members reheated it after returning from football practice. I also enjoyed it the next day for lunch on a whole wheat roll with lettuce and a little mayonnaise.

Thumbs up for pomegranates.

** TIP -- The easiest way to get the seeds out of a pomegranate without making a mess is to pluck them out under water. Fill a large bowl with wate. Cut the pomegranate in half and hold it under water while you pluck the seeds out . The rind of the pomegranate will float while the seeds sink. Scoop out the seeds and lay on paper towels to dry. Store in the refrigerator.

The salmon is drizzled with olive oil and seasoned with salt and pepper.

Let the searing begin.

A flip to sear the other side and then off to the oven the fish goes.

The finished product.

Seared Pomegranate Salmon Fillets

6 servings

6 salmon fillets - about 6 ounces each
Olive oil
3 cups 100% pomegranate juice - my favorite is POM Wonderful
1/4 cup sugar
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1 teaspoon cornstarch
1 teaspoon water
Pomegranate seeds

Preheat oven to 400 degrees.

Heat a grill pan to high. Drizzle salmon with olive oil and season with salt and pepper. Sear each side of the salmon for about 1 - 2 minutes. Remove from pan to a baking sheet. Roast in oven for about 10 minutes.

In a saucepan, combine pomegranate juice, sugar, ginger, and allspice. Bring to a boil. Continue boiling mixture until reduced to about 1 cup, about 8 - 10 minutes. Combine cornstarch and water and add to the pomegranate reduction. Continue to boil mixture and stir occasionally until sauce has thickened, about 3 - 4 minutes.

To serve, place roasted salmon on a plate and drizzle with the pomegranate glaze. Sprinkle with the pomegranate seeds.


kat said...

I bet that sauce is great with the salmon

Anonymous said...

That deep red pomegranate color looks amazing against the salmon, I can see why this dish was well received! Very tasty and healthy!

That Girl said...

I don't love Salmon, but this recipe sounds like it'd be great with pork too!

Martha said...


We love this recipe as well. My son is also on a pomegranate kick! I can't keep enough of them in the house. I really enjoy wiping up all the sticky juice he dribbles throughout the kitchen, too...

Teresa Cordero Cordell said...

Thank you for stopping by my blog. It's much appreciated. Your recipes look very tasty and elegant. Your photography is very good too. Look forward to reading more of your bog.

Leslie said...

I love this time of year when Pomagranets come to the store! great use for them!

Robin Sue said...

Another great recipe. Thanks for sharing, this would be beautiful on the holiday table. Nice colors!! Thanks for the tip too, I always spray red juice all over the place!

joey said...

Yum, 2 of my favorites ... pomegranates and salmon. Count me in ... this looks delicious!