Salmon with pomegranate molasses glaze

Salmon is a kind of fish I have always loved.  When I was little, it wasn’t a very common fish in Italy… it would actually be a rare find at the local markets and would be quite expensive, but now it has become quite common and very popular.  It is also the only fish that my 4 year old eats without a fuss, probably because it is pink and we all know that pink is a little girl’s favourite colour.  So, in order to have a peaceful meal AND get some fish into her diet, we have all taken up to eating more salmon.  When I saw this recipe at my friend Fiona’s beautiful site Nuts about Food, it was love at first sight.  And that’s for a few reasons: it is a new way to cook salmon, I had wanted to buy a bottle of pomegranate molasses for ages (I had never tasted it before!) and it looked mouth watering.  This recipe is a keeper, we all loved it.  The only thing is I had to substitute the peaches with seasonal fruits as I could not find any peaches at the moment (but will try it with peaches too).  So far I have cooked it with pineapple and mangoes and they both work fine.  The pineapple version makes the final dish slightly more sour, but you can fix this by reducing the amount of lemon juice in the marinade.  I also add a teaspoon of sugar to sweeten it a little and help the caramelisation.  Try it, you will love it too!  And please visit Nuts about Food to see the original recipe and many more delicious goodies!  Thanks Fiona!


Recipe adapted from Nuts about Food 

1 salmon fillet, sliced
3 tbsp pomegranate molasses
Extra virgin olive oil
Lemon juice (from 1/2 a large lemon)
1 tsp sugar
Salt & pepper

Pineapple slices or mango or peaches

Put all the marinade ingredients in a bowl and mix them together.

Brush the marinade onto the fillet slices and marinate for 10-15 minutes.

Put the fish and fruits on a baking tray lined with baking paper and brush the fruits with the remaining marinade.

Bake in a pre heated oven at 200°C for 5 minutes.  Then turn the grill on and increase the temperature to 250°C and cook for another 5 minutes.

Salmon with pomegranate molasses glaze

Serve with a simple salad or tomato salad.

Salmon with pomegranate molasses glaze

Salmon with pomegranate molasses glaze

Salmon with pomegranate molasses glaze

Salmon with pomegranate molasses glaze


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  1. says

    Hey, hey, hey look at that beautiful plating! Manu, this is so gorgeous! Love those black-burned crust on the side and flakes in the inside… Oh, boy! I’m sharing this… :)

    ~ ray ~

  2. says

    I have a salmon fillet in the fridge to grill tonight and I wanted to do something different. Here you go – the perfect recipe! It’s like you read my mind. :) I’ve never paired salmon with pomegranate so this will be interesting. Your pictures look fantastic as always!

  3. says

    Both my gals love salmon too! It’s their most fave among all the fishes they would eat. I always steamed the salmon for them bcoz they prefer the just cooked tenderness of the flesh and it’s not dry. I’m gonna try this recipe some day, hoping they’d love it so that it won’t be boring for them to always have the steamed salmon. 😉

  4. says

    I LOVE pomegranate mollasses. Although I must admit that I didn’t use it that much so I ended up throwing it out. However, I’m seeing so many good recipes with it lately that I think I am going to have to go out and get some more!

  5. says

    Che belle foto, che voglia di salmone! Sai, sono andata a rileggere la tua bio perchè non ero sicura del fatto che tu non fossi una maestra di cucina…secondo me potresti farlo! In Australia una esperta di cucina italiana – e non solo – come te dovrebbe avere un grande successo! Un bacione

  6. says

    yum.. funnily enough i had salmon teriyaki and avo sushi today… tasted delish.. but salmon with a pom glaze.. god i can imagine how sweet and sour this would be yum!

  7. says

    YUM. I’ve become obsessed with pomegranate molasses since moving to Israel and now make my own (so easy, just boil down pomegranate juice!). It’s the very start of pomegranate season here and salmon is one of the kinds of fish we have readily available (albeit mostly frozen). I am bookmarking this for sure to make soon!

  8. says

    What a beautiful presentation, Manu, really pretty. We love eating salmon too, particularly BC Pacific Salmon which tends to be pinker. Interesting fact: salmon get their pink colour from eating shrimp, the more shrimp they eat, the pinker they are!

  9. says

    I too have some Pomegranite Molasses burning a hole in my pantry (I realize this recipe prompted your purchase). I bought it from the exotic nature of it and the taste test but frankly have not known how to use it. I love the idea of this salmon and probably still have some seasonal peaches locally to try that. Thanks for sharing the recipe and gorgeous photos as always!

  10. says

    This looks absolutely beautiful! I love salmon but I prefer the simple pan sear with salt and olive oil and freshly cracked black pepper with a squeeze of lemon juice style. On the other hand, my wife would adore your recipe because she likes the sweet, teriyaki style.

  11. says

    Manu, I am imagining this glaze on all sorts of lovely foods. It looks GREAT on the salmon and the possibilities are endless… scallops perhaps? tuna maybe? toooooffffuuuu? 😀 Seriously, I could drink this glaze!

  12. says

    I love the look of this. Can’t believe it – bought a bottle of pomegranate molasses a couple of months ago and completely forgot about it. Now I have an excuse to use it and with this recipe (looks so easy and tasty) it’s a real winner.

    • says

      Actually the original recipe used peaches instead of pineapple, but as peaches are out of season I had to substitute them… I can only imagine how great pomegranate molasses is on peaches. BUT as soon as I can get fresh peaches I will surely try!
      The round inside the pineapple rings is actually the pineapple core itself… I thought it would make the pineapple ring look more like a flour… hehehe 😉

  13. says

    Lo so che te lo dico sempre, ma che foto meravigliose. Non sono un amante del salmone, ma le tue foto sono veramente belle … mi fanno pensare che forse dovrei darle un’altra opportunità.

    Ma dimmi come trovi il tempo di fare queste favolose ricette?

    A domani!

  14. says

    I love salmon!!
    Tq for posting this recipe , now I have another recipe for salmon week! YaY!
    Great photos! :)
    I just wanted you to know that you have an award on my site …congratulations! 😉

  15. says

    Thank you Manu for the mention and link. I am so happy you enjoyed this recipe, it is so simple yet so tasty. Your photos are beautiful and I love how nice and caramelized your salmon is. I also really like the mango idea, I must try it.

  16. says

    come ti dicevo nella email, è talmente buono che ho provato a farlo anche con i semi freschi di melagrana: squisito! l’ho pubblicato da me oggi. Grazie per l’idea e… bravissima!

  17. says

    Dear Manu,
    This is such a great way to convince your little one to eat fish.:-) I love the way you prepare this delicious sauce, it’s very tricky, I have burned teryaki sauce on fish a couple of times before.;-)
    Thanks for sharing.


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