Sweet and Savory Pomegranate Maple Salmon Recipe
This delicious salmon recipe features a rich and tangy glaze made from pomegranate molasses and maple syrup, infused with aromatic vanilla and dried rosemary. Perfectly cooked salmon fillets are brushed with the flavorful glaze and garnished with fresh pomegranate seeds and rosemary sprigs, creating a visually stunning and tasty main dish that balances sweet, savory, and herbal notes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: International
Ingredients
Glaze
- ¼ cup pomegranate molasses
- ¼ cup maple syrup
- 1 tablespoon butter
- 1 tablespoon vanilla extract
- 1 teaspoon dried rosemary
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Main
- 6 pieces salmon fillets (skin-on or skinless, about 6 oz each)
To Serve
- Pomegranate seeds
- Fresh rosemary sprigs
Instructions
- Prepare the glaze: In a small saucepan, combine the pomegranate molasses, maple syrup, butter, vanilla extract, dried rosemary, salt, and pepper. Heat over medium heat, stirring occasionally, until the butter is melted and the mixture is well combined and slightly thickened, about 5 minutes. Remove from heat and set aside.
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
- Glaze the salmon: Place the salmon fillets on the prepared baking sheet. Brush each piece generously with the pomegranate glaze on both sides.
- Bake the salmon: Bake the salmon in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork and is cooked through but still moist inside. Timing may vary depending on thickness.
- Garnish and serve: Transfer the cooked salmon to serving plates and sprinkle with fresh pomegranate seeds and rosemary sprigs for a colorful and aromatic finish. Serve immediately while warm.
Notes
- For best results, use fresh salmon fillets approximately 6 ounces each, skin-on or skinless depending on preference.
- You can adjust the sweetness of the glaze by adding more or less maple syrup or pomegranate molasses according to your taste.
- The glaze can also be used as a marinade if desired; marinate salmon for 30 minutes before baking.
- Leftover glaze can be stored in the refrigerator for up to one week.
- Ensure not to overcook the salmon to keep it tender and juicy.
