Pomegranate Molasses Salmon
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
339 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Pomegranate Molasses Salmon
Description
This dish begins by seasoning the flesh side of skin-on, boneless salmon fillets with a mixture of brown sugar, salt, and cornstarch or potato starch, then light black pepper. The fillets are seared flesh-side down in a hot, oiled nonstick skillet until a dark, crispy crust develops, avoiding overcrowding by cooking in batches if needed. They are then turned to sear the skin side briefly.
The seared salmon transfers to an oven-safe dish or skillet and is finished in a preheated oven at 300°F, while pomegranate molasses is spooned over the fillets just before or after baking to add a sweet, tangy glaze. The resulting salmon is rich and moist inside with a caramelized crust. Fresh pomegranate seeds and mint add garnish if desired.
This recipe suits individual servings and can be scaled for guests by searing in batches then baking together. The glaze complements the salmon’s fattiness with balanced sweetness.
Ingredients
- 4 salmon fillet skin on - about 6 ounces each, boneless
- 2 teaspoons brown sugar
- 1/2 teaspoon salt sea salt
- 1/4 teaspoon cornstarch for Passover use potato starch, or potato starch
- black pepper
- 1/4 cup pomegranate molasses use the sweetened version, room temperature
- 1 tablespoon extra virgin olive oil or avocado oil
- pomegranate seeds optional, fresh, for garnish
- mint optional, fresh, for garnish
Instructions
- Place rack in the middle of the oven and preheat to 300 degrees F. Rinse the fish fillets in cold water and pat dry with a paper towel. In a small bowl, mix together the brown sugar, salt, and corn or potato starch. Rub the flesh side of the fillets evenly with the brown sugar mixture. Sprinkle the fillets lightly with black pepper.
- Grease a nonstick skillet with olive oil or avocado oil, and heat on medium until hot. Place the fillets skin side up, flesh side down into the skillet, and increase heat to medium high. Allow fish to sear for 1 to 2 minutes until a dark golden crust forms. Be careful not to overcrowd the pan-- this will make the fillets difficult to turn. If the pan seems too crowded, work in batches.
- When a dark crust has formed (it should be crispy and might be a little black in places), use a pair of tongs to gently turn the salmon and let the skin side sear for another minute.
- Remove skillet from heat. At this point, you can transfer the fillets onto a lightly greased baking sheet. If your skillet is oven safe - no plastic handle, heat resistant - you can finish the fillets directly in the pan. Brush each fillet with 1 tbsp of pomegranate molasses - 1 tbsp per fillet, 4 tbsp total.
- Transfer fillets to the preheated oven and let them cook for 8-12 minutes longer, or until the internal temperature reaches desired doneness. Thicker fillets may take longer to cook through. 145 degrees F is considered food safe internal temperature for fish, but salmon tends to dry out at higher temperatures. I prefer an internal temperature of 125 degrees F here for best texture, but know that it is not technically considered food safe - so you may want to cook it to 145 F, depending on your personal health situation. Serve fillets fresh from the oven garnished with fresh pomegranate seeds and fresh mint, if desired.
Notes
- A large nonstick oven-safe skillet works best for cooking; if unavailable, sear in batches and finish baking on a greased baking sheet.
- Each serving is one 6-ounce uncooked fillet, approximately 4.5 ounces cooked.
- If preparing multiple salmon fillets, sear in batches to ensure even crust development before finishing in the oven.
- Use sweetened pomegranate molasses at room temperature for optimal glazing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Calories | 339kcal | 17% |
| Carbohydrates | 16g | 5% |
| Protein | 34g | 68% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 94mg | 31% |
| Sodium | 366mg | 15% |
| Potassium | 836mg | 18% |
| Sugar | 15g | 30% |
| Vitamin A | 68IU | 1% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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