Glazed Salmon with Pomegranate (Printable)

Tender salmon glazed in honey-soy sauce, topped with fresh pomegranate salsa for a burst of flavor and color.

# Ingredient List:

01 - 4 skinless salmon fillets (approximately 5.3 oz each)

02 - 2 tbsp olive oil

03 - Salt and freshly ground black pepper, to taste

04 - 3 tbsp honey

05 - 2 tbsp soy sauce (gluten-free if required)

06 - 1 tbsp fresh lemon juice

07 - 1 tsp Dijon mustard

08 - 1 small garlic clove, minced

09 - 1 cup pomegranate seeds

10 - 1/2 cup cucumber, finely diced

11 - 1/4 cup red onion, finely diced

12 - 2 tbsp fresh cilantro, chopped

13 - 1 tbsp fresh mint, chopped

14 - 1 tbsp olive oil

15 - 1 tbsp fresh lemon juice

16 - Salt and freshly ground black pepper, to taste

01 - Preheat oven to 400°F. Line a baking tray with parchment paper.

02 - Place salmon fillets on the prepared tray. Brush with olive oil and season with salt and freshly ground black pepper.

03 - In a small bowl, whisk together honey, soy sauce, lemon juice, Dijon mustard, and minced garlic until smooth.

04 - Brush half of the glaze over salmon fillets, reserving the remainder.

05 - Bake salmon for 10 to 12 minutes or until just cooked through.

06 - Switch oven to broil. Brush the remaining glaze over fillets and broil for 1 to 2 minutes until caramelized.

07 - Combine all salsa ingredients in a medium bowl and toss gently to mix well.

08 - Plate glazed salmon and top generously with pomegranate salsa.

01 -

It looks absolutely stunning on the plate, like you've been cooking restaurant-style all along, but it takes less time than ordering takeout
The sweet-savory glaze caramelizes into pure gold while the pomegranate salsa stays fresh and bright, giving you two completely different textures in every bite
It's naturally pescatarian and gluten-free without any fussy substitutions, so everyone at your table can eat without worry

02 -

Don't skip the broiling step—that final minute under high heat is what transforms the glaze from sticky to caramelized. It's the difference between good and restaurant-quality
Use a meat thermometer if you're nervous; salmon is done at 45°C internal temperature, which means it's still slightly translucent in the very center—this is the sweet spot for tenderness
Make the salsa right before serving so the pomegranate seeds stay plump and the herbs stay bright. If you make it early, it'll weep juice and lose its freshness

03 -

Room-temperature salmon cooks more evenly than cold salmon straight from the fridge. Take it out ten minutes before cooking and it makes a noticeable difference in texture
The broiler is your secret weapon for that caramelized glaze—it's the difference between home cooking and restaurant-quality, so don't skip that final minute under high heat