Pomegranate and Orange Glazed Salmon Recipe hits that perfect sweet-tangy-savory combo, with juicy salmon, sticky citrus glaze, and little pops of pomegranate in every bite. It works well for busy weeknights or a simple dinner party, and you can get it on the table in about 30 minutes. I first made a version of this on a Tuesday when I felt tired and grumpy, and it honestly turned my mood around by the second bite.
Why Pomegranate and Orange Glazed Salmon Recipe Is Worth It
You get bold flavor with very little effort, which always feels like a win. The glaze uses simple ingredients that you probably recognize, but it tastes like something from a nice restaurant.
The pomegranate and orange glaze caramelizes around the salmon and gives you a glossy, slightly sticky finish that clings to every bite. The acidity keeps the fish bright and fresh, so the dish never tastes heavy.
“This Pomegranate and Orange Glazed Salmon Recipe tastes like a fancy dinner with almost zero stress to cook it. ★★★★★”
Ingredients You Need
Salmon
- 4 salmon fillets, about 5 to 6 ounces each, skin on or off
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
I prefer center-cut fillets because they cook more evenly. Wild salmon cooks a bit faster and tastes richer, while farmed salmon tastes milder and stays a little more forgiving if you overcook it.
Pomegranate and orange glaze
- ½ cup pomegranate juice
- Use 100 percent juice, not a juice cocktail. I like POM or a store brand that lists only pomegranate on the label.
- ½ cup orange juice
- Fresh squeezed tastes brightest, but a good not-from-concentrate carton works fine.
- 2 tablespoons honey
- Maple syrup also works and gives a deeper flavor.
- 1 tablespoon brown sugar, light or dark
- 1 tablespoon soy sauce
- Use low sodium if you watch salt. Tamari works for gluten free.
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon orange zest
- 1 teaspoon pomegranate molasses, optional but amazing
- This thick syrup adds depth and tang. Look in the Middle Eastern section or use a drizzle of extra honey if you cannot find it.
- 1 small garlic clove, minced
- ½ teaspoon grated fresh ginger or ¼ teaspoon ground ginger
- Pinch of red pepper flakes, to taste
Toppings and garnish
- ¼ cup fresh pomegranate arils
- 2 tablespoons chopped fresh parsley or cilantro
- Extra orange zest, optional
Pantry shortcuts and notes
- Use bottled minced garlic and ginger paste if you want to save chopping time.
- If you only have orange juice with pulp, strain it quickly through a small sieve for a smoother glaze.
- You can use frozen pomegranate arils straight from the freezer; they thaw quickly on the hot fish.
Equipment
- Small saucepan
- Whisk or spoon
- Baking sheet or oven-safe skillet
- Parchment paper or foil for easier cleanup
- Instant read thermometer, strongly recommended
- Small brush or spoon for glazing
Quick Tips & substitutions
- Pat the salmon dry so the glaze sticks better and browns nicely.
- Line the pan with parchment or foil so the glaze does not weld itself to your baking sheet.
- Use tamari or coconut aminos instead of soy sauce for gluten free.
- Swap honey with maple syrup or agave if you prefer a different sweetener.
- Use bottled pomegranate juice and carton orange juice to save time; you still get great flavor.
- Skip the red pepper flakes if you cook for kids, or add extra if you like a little heat.
- If the glaze tastes too tart, stir in another teaspoon of honey while it simmers.
- If the glaze tastes too sweet, add a splash more vinegar or a squeeze of lemon.
How to Make Pomegranate and Orange Glazed Salmon Recipe
Step 1: Preheat and prep the pan
Preheat your oven to 400°F. Line a baking sheet with parchment or foil and lightly oil it so the salmon releases easily. Place the salmon fillets on the pan, skin side down if they have skin.
Step 2: Season the salmon
Pat the salmon dry with paper towels. Rub the fillets with olive oil, then sprinkle them evenly with salt, pepper, and garlic powder. Set the pan aside while you mix the glaze so the seasoning starts to sink in.
Step 3: Cook the pomegranate and orange glaze
Add pomegranate juice, orange juice, honey, brown sugar, soy sauce, vinegar, orange zest, pomegranate molasses, garlic, ginger, and red pepper flakes to a small saucepan. Whisk everything together and set the pan over medium heat. Bring the mixture to a gentle simmer and stir occasionally.
Let the glaze simmer until it reduces by about half and thickens to a syrupy consistency, about 8 to 10 minutes. The glaze should coat the back of a spoon and leave a trail when you run your finger through it. Taste and adjust with a little more honey or vinegar if you want.
Step 4: Glaze the salmon
Spoon or brush a generous layer of the hot glaze over each salmon fillet. Keep some glaze in the pan for a second round. You want a shiny coat on top, not a deep puddle around the fish.
Step 5: Bake the salmon
Place the pan in the oven and bake for 8 to 12 minutes, depending on thickness and whether you use wild or farmed salmon. Start checking at 8 minutes. The salmon should flake easily with a fork and look just opaque in the center.
Use an instant read thermometer and pull the salmon when it hits about 125°F to 130°F in the thickest part for a tender, medium cook. The temperature will rise a couple of degrees while it rests.
Step 6: Finish with more glaze
Pull the pan from the oven and spoon the remaining warm glaze over the salmon. The heat from the fish will help the glaze cling and shine. Sprinkle the tops with pomegranate arils, chopped herbs, and a little extra orange zest if you like.
Step 7: Rest and serve
Let the salmon rest for 3 to 5 minutes so the juices settle. This short rest keeps the fish moist and gives the glaze a chance to thicken slightly on top. Serve right away while everything tastes hot and bright.
Recipe Variations
- Gluten free: Use tamari or coconut aminos instead of soy sauce and check that your pomegranate molasses and vinegar list gluten free on the label.
- Dairy free: This recipe already avoids dairy, so you do not need changes.
- Lower sugar: Cut the honey and brown sugar in half and skip the pomegranate molasses; the juice still gives natural sweetness.
- Extra citrus: Add lemon zest and a squeeze of lemon juice to the glaze for a sharper citrus kick.
- Spicy version: Add more red pepper flakes or a little spoonful of chili garlic sauce to the glaze.
- Sheet pan meal: Add green beans or asparagus tossed with olive oil and salt to the same pan and roast them alongside the salmon.
- Air fryer: Cook the salmon at 375°F in the air fryer for about 8 to 10 minutes and brush with glaze halfway through and again at the end.
Ways to Serve
- Spoon the salmon and glaze over fluffy jasmine rice or brown rice.
- Serve with quinoa and roasted vegetables like broccoli, carrots, or Brussels sprouts.
- Pair with a simple green salad with citrus segments and toasted nuts.
- Add the salmon to a grain bowl with farro, cucumber, avocado, and extra pomegranate arils.
- Flake leftovers into tacos with shredded cabbage and a squeeze of lime.
Storage Success
Let the salmon cool to room temperature, then store it in an airtight container in the fridge for up to 3 days. Keep the salmon and any leftover glaze together so the fish stays moist and flavorful. Reheat gently in a low oven or in a covered skillet over low heat so the salmon does not dry out. Enjoy leftovers cold over salad if you want to skip reheating and keep the texture soft and tender.
Pomegranate and Orange Glazed Salmon Recipe
Ingredients
Method
- Pat the salmon fillets dry with paper towels. Season both sides lightly with salt and freshly ground black pepper.
- In a small saucepan, combine the pomegranate juice, orange juice, honey, soy sauce, Dijon mustard, orange zest, garlic, and thyme if using. Whisk to blend.
- Place the saucepan over medium heat and bring the mixture to a gentle boil. Reduce the heat and simmer, stirring occasionally, until the glaze is reduced by about half and slightly syrupy, 8 to 10 minutes. Remove from heat and set aside.
- While the glaze reduces, heat the olive oil in a large skillet over medium-high heat.
- Place the salmon fillets in the hot skillet, skin side down. Cook without moving them for 4 to 5 minutes, until the skin is crisp and the salmon is mostly opaque.
- Flip the fillets carefully and cook for another 2 to 3 minutes, or until the salmon is just cooked through to your liking.
- Reduce the heat to medium-low and pour most of the pomegranate-orange glaze over the salmon, reserving a few tablespoons for serving. Tilt the pan and spoon the glaze over the fillets for 1 to 2 minutes so it coats and becomes glossy.
- Transfer the salmon to serving plates. Drizzle with the reserved glaze and garnish with pomegranate arils and chopped parsley if desired.
- Serve immediately with your choice of sides, such as rice, quinoa, or a simple green salad.
Notes
Approximate per serving (1 of 4): 360 calories; fat 18 g; saturated fat 3 g; carbohydrates 18 g; fiber 0 g; sugars 16 g; protein 32 g; sodium 310 mg. Values are estimates and will vary based on exact salmon size, juice brands, and portion size.