Baked Salmon
Tender baked salmon coated in a sweet-tangy pomegranate glaze, finished with fresh pomegranate seeds, pecans, and rosemary.
Ingredients
- 2 lb whole salmon filet
- 1–2 tbsp olive oil
- 2 shallots, sliced thin
- 4 garlic cloves, pressed
- 1 cup pomegranate juice
- 1 tsp Dijon mustard
- 2 tbsp honey
- 1/2 tsp minced fresh rosemary
- Salt, to taste
- Black pepper, to taste
- 1/4 cup pomegranate seeds (garnish)
- 2–3 tbsp chopped pecans (garnish)
- 1 tsp fresh minced rosemary (garnish)
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Place the salmon filet skin-side down on the sheet and season with salt and pepper.
- Heat olive oil in a small saucepan over medium heat and cook sliced shallots until softened.
- Add pressed garlic and cook until fragrant.
- Stir in pomegranate juice, Dijon mustard, honey, and rosemary, then simmer until slightly thickened.
- Spoon the warm sauce evenly over the salmon.
- Bake for 15–18 minutes, or until the salmon flakes easily with a fork.
- Remove from the oven and garnish with pomegranate seeds, chopped pecans, and fresh rosemary before serving.
Notes
- Use fully thawed salmon if starting from frozen.
- The glaze can be made a day ahead and reheated.
- For extra richness, add a pat of butter to the sauce while simmering.
- Swap pomegranate juice with cranberry juice for a different tartness.
- Avoid overbaking to keep the salmon moist.
Find it online: https://familyhomemeals.com/baked-salmon/