Pomegranate Glazed Salmon Recipe

Name: Pomegranate Glazed Salmon Recipe
Prep time: 4 h
Cook time: 8 min
Yield: 4 people
Ingredients: 1 clove garlic; 1 tablespoon orange zest; 1½ teaspoons kosher salt; pinch ground Aleppo pepper; 1½ pounds Fresh Salmon Fillet; oil; ¼ cup pomegranate molasses

User Reviews

5.0

3 reviews

Excellent

Prep Time
4 hrs
Cook Time
mins
Servings
4 people
Course
Main Course
Cuisine
American

Pomegranate Glazed Salmon Recipe

Iris Warren

Report

Adapted from Zahav – A World of Israeli Cooking by Michael Solomonov and Steven Cook

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Ingredients

Servings

1 clove garlic peeled and minced
1 tablespoon orange zest finely grated
1½ teaspoons kosher salt
pinch ground Aleppo pepper we found some at Wegmans
1½ pounds Fresh Salmon Fillet skin on
oil vegetable or canola for skewers
¼ cup pomegranate molasses

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Instructions

Combine the minced garlic, orange zest, salt and Aleppo pepper in a small cup.
Spread this mixture on both sides of the salmon and wrap in parchment paper or the paper they were wrapped in when you purchased them.
Place in the refrigerator for 4 hours. The salt will lightly cure the fish so it stays together when cutting and placing on skewers.
After 4 hours, start your grill or coal fire and remove the salmon from the refrigerator.
Cut the salmon into 1-inch pieces and thread onto wooden skewers that have been brushed with vegetable or canola oil.
When your grill is hot, be sure to carefully coat it with some oil and place the salmon chunks skin side down on to the grates. Important to start with the skin side down. While the salmon is cooking, brush the other side of the salmon with the pomegranate molasses.
Once the skin is nice and crispy, carefully flip the skewers to cook the other side of the salmon pieces. Brush the skin side with some more pomegranate molasses and continue cooking until done, about 2 minutes more.Be careful to not overcook the salmon or it will dry out. Remember, the fish will continue to cook some while you are platting the other ingredient and getting ready to serve. You want to have your timing down so everything is ready to go once the salmon is done cooking.

Notes

We served the salmon kebabs with seared eggplant slices on top of lentils along side a dish of Israeli couscous, also from the Zahav cookbook but you can serve the salmon with any of your favorite rice dishes and vegetables.
I found this simple way to prepare and serve salmon to be incredible delicious. The fish was most and had tons of flavor. Can’t wait to try some more dishes from this cookbook.