Pomegranate Orange Glazed Salmon Simple Dish Delight

ByNaomi
To make Pomegranate Orange Glazed Salmon, you need the following: - 4 salmon fillets (approximately 6 oz each) - 1 cup of pomegranate juice - 1/2 cup of fresh orange juice - 2 tablespoons of honey - 2 tablespoons of soy sauce (or tamari for gluten-free option) - 1 teaspoon of freshly grated ginger - 1 clove of garlic, finely minced - 1 tablespoon of olive oil - Sea salt and freshly cracked black pepper, to taste - 1/4 cup of pomegranate seeds (for garnish) - Fresh parsley, finely chopped (for garnish, optional) If you need alternatives, here are some ideas: - Salmon: You can use trout or Arctic char as a substitute. - Pomegranate juice: Cranberry juice works well if pomegranate isn’t available. - Honey: Maple syrup can replace honey for a vegan option. - Soy sauce: Coconut aminos offer a gluten-free and soy-free choice. When choosing salmon, look for these signs of freshness: - Color: The flesh should be bright and shiny, not dull. - Smell: Fresh salmon should have a mild scent, not a strong fishy smell. - Texture: The fillet should be firm and spring back when pressed. - Skin: If it has skin, it should be shiny and moist, not dry or slimy. Follow these tips to enjoy the best quality salmon for your dish. {{ingredient_image_2}} To make this dish, start with the glaze. In a small saucepan, mix together 1 cup of pomegranate juice, 1/2 cup of fresh orange juice, 2 tablespoons of honey, 2 tablespoons of soy sauce, 1 teaspoon of freshly grated ginger, and 1 clove of minced garlic. Whisk them together until well combined. Next, heat the saucepan on medium-high heat. Bring the mixture to a boil. Once it boils, reduce the heat to low. Let it simmer for about 15-20 minutes. Stir it now and then to prevent sticking. The glaze should thicken and reduce by half. While the glaze cooks, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Place your 4 salmon fillets skin-side down on the sheet. Drizzle 1 tablespoon of olive oil over them. Season with sea salt and black pepper to taste. Now, brush or spoon the thickened glaze generously over the top of each fillet. Save some glaze for later. Put the salmon in the oven and bake for 12-15 minutes. Halfway through, baste the fillets with the reserved glaze. The salmon is done when it flakes easily with a fork. After baking, take the salmon out and let it rest for a few minutes. This helps the juices settle. Just before serving, sprinkle pomegranate seeds on top for color and flavor. If you like, add chopped fresh parsley for a touch of freshness. - Making the glaze: 15-20 minutes - Preheating the oven: 5 minutes - Preparing the baking sheet and salmon: 5-10 minutes - Baking the salmon: 12-15 minutes - Resting the salmon: 2-3 minutes In total, you’ll spend about 35 minutes from start to finish. To cook salmon perfectly, use a timer when baking. Check the salmon at 12 minutes. If it flakes easily with a fork, it is done. If not, give it a couple more minutes. The salmon should be moist and tender, not dry. Another tip is to use a food thermometer. The salmon should reach an internal temperature of 145°F (63°C). This ensures it is safe to eat and packed with flavor. Basting with the glaze halfway through baking helps keep the salmon juicy and adds a great taste. When glazing salmon, use a thick glaze. A thick glaze sticks better and adds more flavor. Start by simmering your glaze until it reduces by half. This step is key. Brush the glaze onto the salmon just before baking. Baste halfway through cooking for extra flavor. Use a spoon or brush for even coverage. One mistake is not preheating the oven. Always preheat to 400°F for best results. Another common error is overcooking the salmon. Salmon should flake easily but still be moist. Keep an eye on the time; 12 to 15 minutes is all you need. Avoid skipping the resting time after baking; it helps the juices settle. Pomegranate orange glazed salmon pairs well with many sides. Try serving it with steamed green beans or roasted asparagus. A light salad with mixed greens and citrus dressing works great too. For a heartier meal, consider fluffy quinoa or wild rice. Add a sprinkle of pomegranate seeds on top for extra color and crunch. Pro Tips Fresh Ingredients: Always use fresh pomegranate juice and freshly squeezed orange juice for the best flavor in your glaze. Salmon Thickness: Adjust cooking time based on the thickness of your salmon fillets; thicker pieces may require a few extra minutes in the oven. Glaze Consistency: For a thicker glaze, allow it to reduce longer on the stovetop, but keep an eye on it to prevent burning. Garnishing: Add garnishes like pomegranate seeds and parsley just before serving to maintain their freshness and visual appeal. {{image_4}} You can swap ingredients to fit your taste. For example: - Use maple syrup instead of honey. - Try lemon juice instead of orange juice for a tangy twist. - Replace soy sauce with coconut aminos for a soy-free option. - Use garlic powder if you lack fresh garlic. These changes can create new flavors while keeping the dish simple. To change the flavor profile, think about what you enjoy: - For spice, add a pinch of cayenne pepper or red pepper flakes. - For extra sweetness, increase the honey or add brown sugar. - Add fresh herbs like dill or cilantro for bright notes. - A splash of balsamic vinegar can add depth and richness. These small tweaks can make your dish unique and exciting. You can cook salmon in different ways. Here are a few methods: - Grilling: Preheat your grill. Oil the grates. Cook salmon for about 6-8 minutes per side, basting with glaze. - Pan-searing: Heat a skillet over medium heat. Add oil, then place salmon skin-side down. Cook for 4-5 minutes, flip, and add glaze. Cook until done. Each method brings out different textures and flavors, so try them all! Storing leftover salmon is simple. First, let it cool to room temperature. Then, wrap the salmon tightly in plastic wrap or foil. Place it in an airtight container. Store it in the fridge for up to three days. The glaze may soften the fish, but it will still taste great. To reheat your salmon without drying it out, use the oven. Preheat it to 275°F (135°C). Place the salmon on a baking sheet. Cover it with foil to keep moisture in. Heat for about 15 minutes or until warm. You can also use a microwave, but be careful. Heat it in short bursts to avoid overcooking. If you want to freeze your salmon, wrap it well. Use plastic wrap and then foil. This helps prevent freezer burn. Cooked salmon can last in the freezer for up to three months. When you’re ready to eat it, thaw it in the fridge overnight before reheating. This keeps the texture nice and smooth. Yes, you can use frozen salmon. Just make sure to thaw it first. Place the salmon in the fridge overnight or run it under cold water for a quick thaw. This helps keep the fish fresh and tasty. You know the salmon is done when it flakes easily with a fork. The fish should look opaque and have a nice pink color in the center. Use a meat thermometer if you want to be sure. Aim for an internal temperature of 145°F (63°C). Salmon is packed with nutrients. It is high in omega-3 fatty acids, which are good for your heart. It also has protein, which helps build muscles. Salmon is rich in vitamins like B12 and D. Eating salmon can boost your mood and support brain health. Yes, you can make the glaze ahead of time. Just store it in the fridge for up to three days. When you are ready to use it, warm it up on the stove. This way, you save time when cooking the salmon. This blog post covered everything you need to know about Pomegranate Orange Glazed Salmon. We discussed the key ingredients and their alternatives, plus tips for selecting fresh salmon. I also shared step-by-step cooking instructions, time management tips, and how to ensure your salmon cooks perfectly. In the tips and tricks, I included best practices and common mistakes to avoid. Lastly, we explored variations, storage info, and answered FAQs to help you enjoy this dish fully. Enjoy preparing and savoring this flavorful salmon!

WANT TO SAVE THIS RECIPE?

Looking for a simple yet delicious way to elevate your dinner? Pomegranate Orange Glazed Salmon is your answer! It’s quick to make, packed with flavor, and perfect for any weeknight meal. I’ll guide you through every step, from selecting fresh salmon to achieving that perfect glaze. Get ready to impress yourself and anyone at your table with this easy recipe that bursts with vibrant taste! Let’s dive in!

Why I Love This Recipe

  1. Flavor Explosion: This glaze combines the tartness of pomegranate with the sweetness of orange, creating a deliciously balanced sauce that elevates the salmon to new heights.
  2. Quick and Easy: With a prep time of just 10 minutes and a total cooking time of 35 minutes, this recipe is perfect for a weeknight dinner that feels special.
  3. Healthy Choice: Salmon is packed with omega-3 fatty acids and protein, making this dish not only flavorful but also nutritious.
  4. Stunning Presentation: The vibrant colors of the pomegranate seeds and parsley make this dish visually appealing, perfect for impressing guests or enjoying a delightful meal at home.

Ingredients

List of ingredients for Pomegranate Orange Glazed Salmon

To make Pomegranate Orange Glazed Salmon, you need the following:

– 4 salmon fillets (approximately 6 oz each)

– 1 cup of pomegranate juice

– 1/2 cup of fresh orange juice

– 2 tablespoons of honey

– 2 tablespoons of soy sauce (or tamari for gluten-free option)

– 1 teaspoon of freshly grated ginger

– 1 clove of garlic, finely minced

– 1 tablespoon of olive oil

– Sea salt and freshly cracked black pepper, to taste

– 1/4 cup of pomegranate seeds (for garnish)

– Fresh parsley, finely chopped (for garnish, optional)

Alternatives for key ingredients

If you need alternatives, here are some ideas:

– Salmon: You can use trout or Arctic char as a substitute.

– Pomegranate juice: Cranberry juice works well if pomegranate isn’t available.

– Honey: Maple syrup can replace honey for a vegan option.

– Soy sauce: Coconut aminos offer a gluten-free and soy-free choice.

Tips for selecting fresh salmon

When choosing salmon, look for these signs of freshness:

– Color: The flesh should be bright and shiny, not dull.

– Smell: Fresh salmon should have a mild scent, not a strong fishy smell.

– Texture: The fillet should be firm and spring back when pressed.

– Skin: If it has skin, it should be shiny and moist, not dry or slimy.

Follow these tips to enjoy the best quality salmon for your dish.

Step-by-Step Instructions

Detailed cooking instructions

To make this dish, start with the glaze. In a small saucepan, mix together 1 cup of pomegranate juice, 1/2 cup of fresh orange juice, 2 tablespoons of honey, 2 tablespoons of soy sauce, 1 teaspoon of freshly grated ginger, and 1 clove of minced garlic. Whisk them together until well combined.

Next, heat the saucepan on medium-high heat. Bring the mixture to a boil. Once it boils, reduce the heat to low. Let it simmer for about 15-20 minutes. Stir it now and then to prevent sticking. The glaze should thicken and reduce by half.

While the glaze cooks, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Place your 4 salmon fillets skin-side down on the sheet. Drizzle 1 tablespoon of olive oil over them. Season with sea salt and black pepper to taste.

Now, brush or spoon the thickened glaze generously over the top of each fillet. Save some glaze for later. Put the salmon in the oven and bake for 12-15 minutes. Halfway through, baste the fillets with the reserved glaze. The salmon is done when it flakes easily with a fork.

After baking, take the salmon out and let it rest for a few minutes. This helps the juices settle. Just before serving, sprinkle pomegranate seeds on top for color and flavor. If you like, add chopped fresh parsley for a touch of freshness.

Time management for each step

– Making the glaze: 15-20 minutes

– Preheating the oven: 5 minutes

– Preparing the baking sheet and salmon: 5-10 minutes

– Baking the salmon: 12-15 minutes

– Resting the salmon: 2-3 minutes

In total, you’ll spend about 35 minutes from start to finish.

How to ensure salmon cooks perfectly

To cook salmon perfectly, use a timer when baking. Check the salmon at 12 minutes. If it flakes easily with a fork, it is done. If not, give it a couple more minutes. The salmon should be moist and tender, not dry.

Another tip is to use a food thermometer. The salmon should reach an internal temperature of 145°F (63°C). This ensures it is safe to eat and packed with flavor. Basting with the glaze halfway through baking helps keep the salmon juicy and adds a great taste.

Tips & Tricks

Best practices for glazing salmon

When glazing salmon, use a thick glaze. A thick glaze sticks better and adds more flavor. Start by simmering your glaze until it reduces by half. This step is key. Brush the glaze onto the salmon just before baking. Baste halfway through cooking for extra flavor. Use a spoon or brush for even coverage.

Common mistakes to avoid

One mistake is not preheating the oven. Always preheat to 400°F for best results. Another common error is overcooking the salmon. Salmon should flake easily but still be moist. Keep an eye on the time; 12 to 15 minutes is all you need. Avoid skipping the resting time after baking; it helps the juices settle.

Serving suggestions for pairing with sides

Pomegranate orange glazed salmon pairs well with many sides. Try serving it with steamed green beans or roasted asparagus. A light salad with mixed greens and citrus dressing works great too. For a heartier meal, consider fluffy quinoa or wild rice. Add a sprinkle of pomegranate seeds on top for extra color and crunch.

Pro Tips

  1. Fresh Ingredients: Always use fresh pomegranate juice and freshly squeezed orange juice for the best flavor in your glaze.
  2. Salmon Thickness: Adjust cooking time based on the thickness of your salmon fillets; thicker pieces may require a few extra minutes in the oven.
  3. Glaze Consistency: For a thicker glaze, allow it to reduce longer on the stovetop, but keep an eye on it to prevent burning.
  4. Garnishing: Add garnishes like pomegranate seeds and parsley just before serving to maintain their freshness and visual appeal.

Variations

Suggested ingredient substitutions

You can swap ingredients to fit your taste. For example:

– Use maple syrup instead of honey.

– Try lemon juice instead of orange juice for a tangy twist.

– Replace soy sauce with coconut aminos for a soy-free option.

– Use garlic powder if you lack fresh garlic.

These changes can create new flavors while keeping the dish simple.

How to customize flavors (spicy, sweet, etc.)

To change the flavor profile, think about what you enjoy:

– For spice, add a pinch of cayenne pepper or red pepper flakes.

– For extra sweetness, increase the honey or add brown sugar.

– Add fresh herbs like dill or cilantro for bright notes.

– A splash of balsamic vinegar can add depth and richness.

These small tweaks can make your dish unique and exciting.

Alternative cooking methods (grilling, pan-searing)

You can cook salmon in different ways. Here are a few methods:

– Grilling: Preheat your grill. Oil the grates. Cook salmon for about 6-8 minutes per side, basting with glaze.

– Pan-searing: Heat a skillet over medium heat. Add oil, then place salmon skin-side down. Cook for 4-5 minutes, flip, and add glaze. Cook until done.

Each method brings out different textures and flavors, so try them all!

Storage Info

How to store leftover salmon

Storing leftover salmon is simple. First, let it cool to room temperature. Then, wrap the salmon tightly in plastic wrap or foil. Place it in an airtight container. Store it in the fridge for up to three days. The glaze may soften the fish, but it will still taste great.

Reheating tips for optimal taste

To reheat your salmon without drying it out, use the oven. Preheat it to 275°F (135°C). Place the salmon on a baking sheet. Cover it with foil to keep moisture in. Heat for about 15 minutes or until warm. You can also use a microwave, but be careful. Heat it in short bursts to avoid overcooking.

Freezing guidelines for cooked salmon

If you want to freeze your salmon, wrap it well. Use plastic wrap and then foil. This helps prevent freezer burn. Cooked salmon can last in the freezer for up to three months. When you’re ready to eat it, thaw it in the fridge overnight before reheating. This keeps the texture nice and smooth.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon. Just make sure to thaw it first. Place the salmon in the fridge overnight or run it under cold water for a quick thaw. This helps keep the fish fresh and tasty.

How do I know when the salmon is done?

You know the salmon is done when it flakes easily with a fork. The fish should look opaque and have a nice pink color in the center. Use a meat thermometer if you want to be sure. Aim for an internal temperature of 145°F (63°C).

What are the health benefits of salmon?

Salmon is packed with nutrients. It is high in omega-3 fatty acids, which are good for your heart. It also has protein, which helps build muscles. Salmon is rich in vitamins like B12 and D. Eating salmon can boost your mood and support brain health.

Can I make the glaze ahead of time?

Yes, you can make the glaze ahead of time. Just store it in the fridge for up to three days. When you are ready to use it, warm it up on the stove. This way, you save time when cooking the salmon.

This blog post covered everything you need to know about Pomegranate Orange Glazed Salmon. We discussed the key ingredients and their alternatives, plus tips for selecting fresh salmon. I also shared step-by-step cooking instructions, time management tips, and how to ensure your salmon cooks perfectly.

In the tips and tricks, I included best practices and common mistakes to avoid. Lastly, we explored variations, storage info, and answered FAQs to help you enjoy this dish fully. Enjoy preparing and savoring this flavorful salmo

To make Pomegranate Orange Glazed Salmon, you need the following: - 4 salmon fillets (approximately 6 oz each) - 1 cup of pomegranate juice - 1/2 cup of fresh orange juice - 2 tablespoons of honey - 2 tablespoons of soy sauce (or tamari for gluten-free option) - 1 teaspoon of freshly grated ginger - 1 clove of garlic, finely minced - 1 tablespoon of olive oil - Sea salt and freshly cracked black pepper, to taste - 1/4 cup of pomegranate seeds (for garnish) - Fresh parsley, finely chopped (for garnish, optional) If you need alternatives, here are some ideas: - Salmon: You can use trout or Arctic char as a substitute. - Pomegranate juice: Cranberry juice works well if pomegranate isn’t available. - Honey: Maple syrup can replace honey for a vegan option. - Soy sauce: Coconut aminos offer a gluten-free and soy-free choice. When choosing salmon, look for these signs of freshness: - Color: The flesh should be bright and shiny, not dull. - Smell: Fresh salmon should have a mild scent, not a strong fishy smell. - Texture: The fillet should be firm and spring back when pressed. - Skin: If it has skin, it should be shiny and moist, not dry or slimy. Follow these tips to enjoy the best quality salmon for your dish. {{ingredient_image_2}} To make this dish, start with the glaze. In a small saucepan, mix together 1 cup of pomegranate juice, 1/2 cup of fresh orange juice, 2 tablespoons of honey, 2 tablespoons of soy sauce, 1 teaspoon of freshly grated ginger, and 1 clove of minced garlic. Whisk them together until well combined. Next, heat the saucepan on medium-high heat. Bring the mixture to a boil. Once it boils, reduce the heat to low. Let it simmer for about 15-20 minutes. Stir it now and then to prevent sticking. The glaze should thicken and reduce by half. While the glaze cooks, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Place your 4 salmon fillets skin-side down on the sheet. Drizzle 1 tablespoon of olive oil over them. Season with sea salt and black pepper to taste. Now, brush or spoon the thickened glaze generously over the top of each fillet. Save some glaze for later. Put the salmon in the oven and bake for 12-15 minutes. Halfway through, baste the fillets with the reserved glaze. The salmon is done when it flakes easily with a fork. After baking, take the salmon out and let it rest for a few minutes. This helps the juices settle. Just before serving, sprinkle pomegranate seeds on top for color and flavor. If you like, add chopped fresh parsley for a touch of freshness. - Making the glaze: 15-20 minutes - Preheating the oven: 5 minutes - Preparing the baking sheet and salmon: 5-10 minutes - Baking the salmon: 12-15 minutes - Resting the salmon: 2-3 minutes In total, you’ll spend about 35 minutes from start to finish. To cook salmon perfectly, use a timer when baking. Check the salmon at 12 minutes. If it flakes easily with a fork, it is done. If not, give it a couple more minutes. The salmon should be moist and tender, not dry. Another tip is to use a food thermometer. The salmon should reach an internal temperature of 145°F (63°C). This ensures it is safe to eat and packed with flavor. Basting with the glaze halfway through baking helps keep the salmon juicy and adds a great taste. When glazing salmon, use a thick glaze. A thick glaze sticks better and adds more flavor. Start by simmering your glaze until it reduces by half. This step is key. Brush the glaze onto the salmon just before baking. Baste halfway through cooking for extra flavor. Use a spoon or brush for even coverage. One mistake is not preheating the oven. Always preheat to 400°F for best results. Another common error is overcooking the salmon. Salmon should flake easily but still be moist. Keep an eye on the time; 12 to 15 minutes is all you need. Avoid skipping the resting time after baking; it helps the juices settle. Pomegranate orange glazed salmon pairs well with many sides. Try serving it with steamed green beans or roasted asparagus. A light salad with mixed greens and citrus dressing works great too. For a heartier meal, consider fluffy quinoa or wild rice. Add a sprinkle of pomegranate seeds on top for extra color and crunch. Pro Tips Fresh Ingredients: Always use fresh pomegranate juice and freshly squeezed orange juice for the best flavor in your glaze. Salmon Thickness: Adjust cooking time based on the thickness of your salmon fillets; thicker pieces may require a few extra minutes in the oven. Glaze Consistency: For a thicker glaze, allow it to reduce longer on the stovetop, but keep an eye on it to prevent burning. Garnishing: Add garnishes like pomegranate seeds and parsley just before serving to maintain their freshness and visual appeal. {{image_4}} You can swap ingredients to fit your taste. For example: - Use maple syrup instead of honey. - Try lemon juice instead of orange juice for a tangy twist. - Replace soy sauce with coconut aminos for a soy-free option. - Use garlic powder if you lack fresh garlic. These changes can create new flavors while keeping the dish simple. To change the flavor profile, think about what you enjoy: - For spice, add a pinch of cayenne pepper or red pepper flakes. - For extra sweetness, increase the honey or add brown sugar. - Add fresh herbs like dill or cilantro for bright notes. - A splash of balsamic vinegar can add depth and richness. These small tweaks can make your dish unique and exciting. You can cook salmon in different ways. Here are a few methods: - Grilling: Preheat your grill. Oil the grates. Cook salmon for about 6-8 minutes per side, basting with glaze. - Pan-searing: Heat a skillet over medium heat. Add oil, then place salmon skin-side down. Cook for 4-5 minutes, flip, and add glaze. Cook until done. Each method brings out different textures and flavors, so try them all! Storing leftover salmon is simple. First, let it cool to room temperature. Then, wrap the salmon tightly in plastic wrap or foil. Place it in an airtight container. Store it in the fridge for up to three days. The glaze may soften the fish, but it will still taste great. To reheat your salmon without drying it out, use the oven. Preheat it to 275°F (135°C). Place the salmon on a baking sheet. Cover it with foil to keep moisture in. Heat for about 15 minutes or until warm. You can also use a microwave, but be careful. Heat it in short bursts to avoid overcooking. If you want to freeze your salmon, wrap it well. Use plastic wrap and then foil. This helps prevent freezer burn. Cooked salmon can last in the freezer for up to three months. When you’re ready to eat it, thaw it in the fridge overnight before reheating. This keeps the texture nice and smooth. Yes, you can use frozen salmon. Just make sure to thaw it first. Place the salmon in the fridge overnight or run it under cold water for a quick thaw. This helps keep the fish fresh and tasty. You know the salmon is done when it flakes easily with a fork. The fish should look opaque and have a nice pink color in the center. Use a meat thermometer if you want to be sure. Aim for an internal temperature of 145°F (63°C). Salmon is packed with nutrients. It is high in omega-3 fatty acids, which are good for your heart. It also has protein, which helps build muscles. Salmon is rich in vitamins like B12 and D. Eating salmon can boost your mood and support brain health. Yes, you can make the glaze ahead of time. Just store it in the fridge for up to three days. When you are ready to use it, warm it up on the stove. This way, you save time when cooking the salmon. This blog post covered everything you need to know about Pomegranate Orange Glazed Salmon. We discussed the key ingredients and their alternatives, plus tips for selecting fresh salmon. I also shared step-by-step cooking instructions, time management tips, and how to ensure your salmon cooks perfectly. In the tips and tricks, I included best practices and common mistakes to avoid. Lastly, we explored variations, storage info, and answered FAQs to help you enjoy this dish fully. Enjoy preparing and savoring this flavorful salmon!

Pomegranate Orange Glazed Salmon

A delicious salmon dish glazed with a sweet and tangy pomegranate-orange sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 fillets salmon (approximately 6 oz each)
  • 1 cup pomegranate juice
  • 1 2 cup fresh orange juice
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 teaspoon freshly grated ginger
  • 1 clove garlic, finely minced
  • 1 tablespoon olive oil
  • to taste sea salt
  • to taste freshly cracked black pepper
  • 1 4 cup pomegranate seeds (for garnish)
  • optional fresh parsley, finely chopped (for garnish)

Instructions
 

  • In a small saucepan, combine the pomegranate juice, fresh orange juice, honey, soy sauce, grated ginger, and minced garlic. Whisk together to blend the ingredients.
  • Place the saucepan over medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer. Allow the glaze to cook for about 15-20 minutes, stirring occasionally to avoid sticking, until it thickens and reduces by roughly half.
  • While the glaze is simmering, preheat your oven to 400°F (200°C).
  • Prepare a baking sheet by lining it with parchment paper. Lay the salmon fillets skin-side down on the prepared sheet. Drizzle the fillets with olive oil, then season generously with sea salt and freshly cracked black pepper.
  • Using a brush or spoon, generously coat the top of each salmon fillet with the reduced pomegranate-orange glaze. Reserve some of the glaze for basting during the cooking process.
  • Place the salmon in the preheated oven and bake for 12-15 minutes. Halfway through baking, baste the fillets with the reserved glaze. The salmon is ready when it flakes easily with a fork.
  • Once the salmon is cooked to perfection, remove it from the oven and let it rest for a few minutes to allow the juices to redistribute.
  • Just before serving, sprinkle the salmon with pomegranate seeds for a burst of color and flavor. Add chopped fresh parsley on top for an extra touch of freshness, if desired. Serve immediately alongside your favorite sides.

Notes

For a gluten-free option, use tamari instead of soy sauce.
Keyword glazed, healthy, orange, pomegranate, salmon

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