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Brown Butter Pomegranate Almond and Dill Roast Salmon Recipe

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4.1 from 54 reviews

This Brown Butter, Pomegranate, Almond, and Dill Roast Salmon is a flavorful and elegant dish combining nutty browned butter, crunchy toasted almonds, tangy pomegranate molasses, and fresh herbs. The salmon is optionally brined for improved texture and then roasted to perfection, resulting in a beautifully moist and aromatic main course perfect for any occasion.

Ingredients

Salmon and Brine

  • 1 – 1.5 kg salmon fillet (can use smaller pieces, adjust cook time accordingly)
  • 2 tablespoons salt (for brine, optional)
  • 1/2 cup boiling water (for brine)
  • about 5 cups cold water (for brine)

Brown Butter Mixture

  • 60 g butter
  • 40 ml olive oil
  • 1/2 red onion, very thinly sliced into semicircles
  • 1/3 cup sliced almonds
  • 3 tablespoons capers, drained and rinsed
  • 2 teaspoons pomegranate molasses
  • Salt and pepper, to season

Finishing & Garnish

  • 1/2 pomegranate, deseeded
  • 1/2 cup fresh dill
  • 1/2 cup fresh mint
  • 1/2 lemon, to squeeze

Instructions

  1. Preheat Oven: Set your oven to 160°C (320°F) to prepare for roasting the salmon evenly and gently.
  2. Brine the Salmon (Optional): Dissolve 2 tablespoons of salt in 1/2 cup boiling water, then dilute with about 5 cups cold water to create a brine. Place the salmon, skin side up, in a roasting dish that fits the fillet and pour the brine over it. Let it sit for 30 minutes to reduce the white fat that appears during cooking.
  3. Prepare Brown Butter Mixture: In a small pot, heat the butter over medium heat until it starts to brown and gives off a nutty aroma (about 5 minutes). Remove from heat and stir in olive oil, thinly sliced red onion, and sliced almonds. Stir until almonds begin to brown, then add capers, pomegranate molasses, and season generously with salt and pepper.
  4. Prepare Salmon for Roasting: Remove salmon from brine, pat dry thoroughly with paper towels, and place skin side down on baking paper lined roasting tray or dish. Pour the brown butter and almond mixture over the salmon and brush to evenly coat the fillet.
  5. Roast the Salmon: Place the salmon in the preheated oven and roast for 12-15 minutes depending on the size and thickness of the fillet, until just cooked through and flakes easily.
  6. Garnish and Serve: Remove the salmon from the oven and top with fresh pomegranate seeds, dill, and mint. Squeeze fresh lemon juice over the top for a bright finishing touch and serve immediately.

Notes

  • Brining the salmon is optional but helps reduce excess white fat and enhances moisture retention.
  • Adjust cooking time based on the thickness and size of your salmon to avoid overcooking.
  • The pomegranate molasses adds a tangy sweetness; substitute with a mix of lemon juice and honey if unavailable.
  • Use fresh herbs for garnish to maximize flavor and visual appeal.
  • Let the brown butter mixture cool slightly before pouring over the fish to avoid partially cooking the salmon before roasting.

Find it online: https://justsosavory.com/brown-butter-pomegranate-almond-and-dill-roast-salmon-recipe/