This sticky pomegranate salmon is a buttery delight. Cooked in a maple-pomegranate glaze, the salmon becomes tender and full of flavor. Serve it with parmesan-roasted broccoli and Brussels sprouts for a simple, elegant weeknight meal.
Here’s a gorgeous and easy dinner you’ll want to make again and again.
This recipe is a recent favorite: salmon glazed in a maple and pomegranate reduction that’s almost drinkable, paired with roasted vegetables for a complete dinner. The glaze is tangy and sweet, and the salmon turns out buttery and flaky every time.
If someone is unsure about salmon, this dish might change their mind. The glaze brings bold flavor while the fish remains tender and moist—foolproof and delicious.
How this salmon comes together
- Start by making the maple-pomegranate glaze in the pan. You’ll add the salmon right into the glaze so the fish won’t stick and will cook evenly.
- The glaze uses pomegranate molasses and maple syrup with a bit of water, garlic, and butter. Pomegranate molasses is reduced pomegranate juice—tart, slightly sweet, and perfect for this sauce.
- Sear the salmon on the stovetop, spooning the glaze over it, then finish in the oven. A cast-iron skillet works especially well.
- Finish with fresh herbs and pomegranate arils for color and brightness.
The exterior becomes sticky and flavorful while the interior stays flaky and tender.
I like serving this with a side of roasted broccoli and Brussels sprouts. Roasting with parmesan and pine nuts creates crisp, cheesy bites and toasty nuts that elevate the vegetables—your family might fall in love with broccoli this way.
You can pair the salmon with any side—use it to finish off fridge leftovers or add a quick cilantro-lime rice for a fast meal. It’s flexible and forgiving.
This dish looks and tastes special but comes together easily—perfect for holidays or a cozy weeknight. The pomegranate arils make it festive and beautiful.
The technique is simple: make a glaze in the pan, add the salmon, and finish in the oven.
This meal is dreamy and satisfying.
Sticky Pomegranate Salmon
Sticky Pomegranate Salmon
Ingredients
Broccoli & Brussels
- 2 cups broccoli florets
- 1 cup Brussels sprouts, stems removed and halved
- 2 tablespoons olive oil
- 1/4 cup raw, unsalted pine nuts
- Kosher salt and pepper
- 3 tablespoons freshly grated Parmesan cheese
Pomegranate Salmon
- 4 salmon filets
- Kosher salt and pepper
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1/4 cup maple syrup
- 1/4 cup pomegranate molasses
- 1/4 cup water
- 3 tablespoons pomegranate arils
- 1 tablespoon fresh herbs, like parsley or cilantro
Instructions
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Preheat the oven to 425°F (220°C).
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Arrange broccoli and Brussels sprouts on a baking sheet. Toss with olive oil, a big pinch of salt and pepper, then sprinkle with Parmesan and pine nuts. Roast 15–20 minutes, tossing once or twice, until vegetables are tender and nuts are toasty.
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While the vegetables roast, season the salmon all over with salt and pepper.
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Heat a cast-iron or ovenproof skillet over medium heat. Add the butter and, once melted, stir in the minced garlic and cook about 30 seconds until fragrant.
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Add the maple syrup, pomegranate molasses, and water. Bring to a boil, then reduce to a simmer. Add the salmon to the skillet and spoon the glaze over the filets every 30 seconds for about 5 minutes so the fish becomes coated and the sauce begins to thicken.
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Transfer the skillet, uncovered, to the preheated oven. Roast 5–10 minutes, until the salmon is just cooked through, opaque, and flakes easily with a fork. The vegetables should be done by this time as well.
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Remove the salmon from the oven and sprinkle with fresh herbs and pomegranate arils. Serve immediately with the roasted broccoli and Brussels sprouts.
Who doesn’t love the jewel-like crunch of fresh pomegranate arils? They add a bright pop to this elegant, easy meal.