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Pomegranate Salmon



  • 1–2 lb salmon filet

  • 2 tbsp olive oil

  • 2 large shallots, sliced thin

  • ½ cup white wine or sherry

  • Sea salt and ground pepper to taste


  • 3 tbsp miso

  • 2 tbsp real maple syrup

  • 2 tbsp olive oil

  • 2 garlic cloves

  • 1 orange, zest and 1/4 c juice

  • 2 tbsp pomegranate molasses

  • 1/2 tsp sea salt and ground pepper


  • 1/4-1/2 c pomegranate seeds

  • 1/4 c scallions


  1. Preheat oven to 400F.

  2. Make the salmon marinade by whisking marinade ingredients together in a small bowl. Pour over the salmon, coating it well. Let marinate for at least 15 minutes, or up to 24 hours.

  3. Heat oil over medium high in an extra large skillet. Saute the shallots for 4-5 minutes, stirring until golden and slightly tender. Splash with wine and season with sea salt and ground pepper. Simmer gently until wine has evaporated.

  4. Add the shallots and salmon to a pan and roast in oven. Cooking time will vary depending on the cut, thickness, and size of the salmon. Check after 10 minutes for individual portions, whole filets most likely take 15 minutes.

  5. When it’s finished cooking, garnish with pomegranate seeds and scallions.

  6. Serve with vegetable of your choice (we recommend asparagus, yum!) and enjoy!


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