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4.9 from 69 votes

Pomegranate Molasses Salmon

Salmon seared and glazed with pomegranate molasses, finished in a slow oven for a perfect, caramelized finish. Rosh Hashanah, Kosher, Pareve.

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4 servings
Calories: 339 kcal
Course: Main Course
Cuisine: Middle Eastern

Ingredients

  • 4 boneless salmon fillets, skin on - about 6 ounces each
  • 2 teaspoons brown sugar
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cornstarch or potato starch (for Passover use potato starch)
  • black pepper
  • 1/4 cup pomegranate molasses (click here for the recipe - use the sweetened version), room temperature
  • 1 tablespoon extra virgin olive oil or avocado oil
  • Fresh pomegranate seeds and mint for garnish (optional)

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

  • You will also need: Large nonstick oven safe skillet, or any nonstick skillet and a baking sheet
  • Serving Size: 1 fillet (6 ounces uncooked, 4.5 ounces cooked). Nutrition calculated using sweetened version of this pomegranate molasses recipe.
  • Note: If you are cooking a lot of salmon for several guests, sear your salmon fillets in batches in the skillet, then transfer them to a lightly greased baking sheet for finishing in the oven.
  • Note:
  • If you are cooking a lot of salmon for several guests, sear your salmon fillets in batches in the skillet, then transfer them to a lightly greased baking sheet for finishing in the oven.

Nutrition Information

Calories 339kcal (17%) Carbohydrates 16g (5%) Protein 34g (68%) Fat 14g (22%) Saturated Fat 2g (10%) Polyunsaturated Fat 5g Monounsaturated Fat 6g Cholesterol 94mg (31%) Sodium 366mg (15%) Potassium 836mg (24%) Sugar 15g (30%) Vitamin A 68IU (1%) Calcium 22mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 339

% 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.