Name: Pomegranate Glazed Salmon with Braised Fennel and Shallots Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1-2 lb salmon filet (king salmon or sustainably raised Atlantic salmon); 3 tablespoons white miso paste; 2 tablespoons maple syrup (or brown sugar); 2 tablespoons olive oil; 2 garlic cloves, finely minced; 1 orange, zest and ¼ cup fresh juice; 2 tablespoons pomegranate molasses; ½ teaspoon salt; ½ teaspoon black pepper; 2 large shallots, sliced into thin rings; 2 fennel bulbs, very thinly sliced; 2 tablespoons olive oil; ½ cup white wine or sherry (optional splash of Pernod if available); Salt and pepper to taste; Pomegranate seeds (for scattering over the finished salmon); Fresh herbs (such as parsley, dill, or cilantro, for garnish)

Jump to Recipe· 4.3 from 61 reviews

If you are looking for a dish that bursts with vibrant flavor while remaining elegant and satisfying, the Pomegranate Glazed Salmon with Braised Fennel and Shallots Recipe is your new best friend. This recipe combines the rich, buttery texture of king or Atlantic salmon with the sweet tang of pomegranate molasses glaze, while the braised fennel and shallots add a beautiful subtle anise undertone and tender bite. It is the sort of meal you’ll want to share with guests or savor on a cozy night in, delivering a gourmet experience that feels both impressive and deeply comforting.

Ingredients You’ll Need

In a black roasting pan, there is one large piece of cooked salmon with a light brown glaze on the top. The salmon is covered with bright red pomegranate seeds scattered all over, and green sprigs of rosemary placed on and around it. Underneath the salmon, there is a layer of thinly sliced white and pale green fennel bulbs and shallots with a slightly cooked look. The pan is placed on a white marbled surface. A light-colored spatula is visible on the right side, touching the salmon. Photo taken with an iphone --ar 4:5 --v 7

All the ingredients in this recipe are simple yet thoughtfully chosen to build layers of flavor and texture in your dish. Each element plays a crucial role in balancing sweetness, acidity, and umami, creating a harmonious plate that looks just as gorgeous as it tastes.

Salmon filet (1-2 lb): Choose king salmon or sustainably raised Atlantic salmon for rich flavor and buttery texture.
Olive oil (4 tablespoons): Used both for sautéing and marinating, adding a smooth, fruity base note.
Shallots (2 large): Thinly sliced rings bring a mild, sweet onion flavor that braises down perfectly.
Fennel bulbs (2): Thinly sliced for a delicate anise aroma and soft texture after braising.
White wine or sherry (½ cup): Adds acidity and depth, helping to deglaze and infuse the braised vegetables.
Miso paste (3 tablespoons): White miso is best here, contributing a subtle umami richness to the glaze.
Maple syrup (2 tablespoons): Or brown sugar, for a natural sweet counterpoint to the tangy pomegranate.
Garlic cloves (2, minced): A punch of savoriness that complements the glaze and vegetables.
Orange zest and juice (1 orange): Zest for aromatic brightness; juice for fresh acidity and sweetness.
Pomegranate molasses (2 tablespoons): The star ingredient, providing intense, tart-sweet glaze that caramelizes beautifully.
Salt and black pepper (to taste): Essential seasoning to bring all flavors together.

How to Make Pomegranate Glazed Salmon with Braised Fennel and Shallots Recipe

Step 1: Prepare the Salmon Marinade

Begin by whisking together the miso paste, maple syrup, olive oil, garlic, orange zest and juice, pomegranate molasses, salt, and pepper. This marinade is an exquisite flavor bomb that soaks into the salmon, marrying sweet, tangy, and savory notes. Pour this over the salmon filet and coat it thoroughly. Let it rest for at least 15 minutes, but if you want to prep ahead and deepen the flavor, pop it in the fridge for up to 24 hours.

Step 2: Braise the Fennel and Shallots

Heat olive oil in a large skillet over medium-high until shimmering, then add the thinly sliced fennel bulbs and shallot rings. Sauté them for about 4 to 5 minutes, stirring occasionally until they start to turn golden and soften. Then splash in the white wine or sherry and season generously with salt and pepper. Let the mixture simmer gently until the wine evaporates and the vegetables are tender but still hold their shape. This step is crucial as it softens the fennel’s texture and mellows its distinctive flavor.

Step 3: Roast the Salmon

Preheat your oven to 400°F (200°C). You can place the salmon directly over the braised fennel in the skillet or roast them separately on a parchment-lined baking sheet. Cooking times can vary depending on the thickness: check individual portions at around 10 minutes, but whole or thicker filets may need closer to 15 minutes or a bit more. Keep a close eye and aim for that perfect, tender flake — overcooked salmon loses its lusciousness.

Step 4: Garnish and Finish

Once your salmon is beautifully roasted, sprinkle it generously with fresh pomegranate seeds and chopped herbs of your choice such as parsley or dill. These garnishes add lovely pops of color and bursts of freshness, creating a plate that’s as visually appealing as it is delicious.

How to Serve Pomegranate Glazed Salmon with Braised Fennel and Shallots Recipe

A white plate holds a stack with one layer of cooked light brown salmon fillet on top of a bed of sautéed pale yellow and golden onion slices, all drizzled with a dark glossy sauce. Bright red pomegranate seeds are scattered across the salmon and around the plate, while a small green rosemary sprig rests on top of the salmon, adding a fresh touch. The plate is set on a white marbled surface with some evergreen leaves in the background, and a silver fork is placed near the plate's edge. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding pomegranate seeds not only enhances the dish’s signature flavor but also provides a jewel-like sparkle to the plate. Fresh herbs like dill or flat-leaf parsley bring bright contrast and a refreshing finish. A light drizzle of extra virgin olive oil or a squeeze of fresh lemon juice just before serving can elevate the flavors even more.

Side Dishes

This dish pairs wonderfully with delicate sides that won’t overpower the salmon’s complexity. Consider a simple quinoa salad, roasted baby potatoes tossed in herbs, or even a creamy risotto. Steamed asparagus or green beans lightly tossed in garlic butter also work beautifully alongside. The key is to keep the sides understated so your Pomegranate Glazed Salmon with Braised Fennel and Shallots Recipe remains the star.

Creative Ways to Present

For a special occasion, serve the salmon atop a bed of the braised fennel and shallots on elegant white plates. Use a ring mold to shape wild rice or couscous next to the fish for a restaurant-worthy look. A small spoon of the remaining marinade (cooked briefly to reduce) drizzled artfully around the plate adds a glossy, flavorful touch. This recipe shines with thoughtful plating, making every meal feel like a celebration.

Make Ahead and Storage

Storing Leftovers

Leftover pomegranate glazed salmon can be stored in an airtight container in the refrigerator for up to two days. Keep the braised fennel and shallots separate if possible to preserve their texture and avoid sogginess.

Freezing

This dish is best enjoyed fresh, but if you want to freeze, wrap the salmon tightly in plastic wrap and foil then place in the freezer for up to one month. The braised fennel and shallots can also be frozen separately but may lose some of their crispness upon thawing.

Reheating

To reheat, gently warm the salmon in a low oven (about 275°F or 135°C) for 10–15 minutes, covered loosely with foil to keep moisture in. Reheat the fennel and shallots in a skillet over medium heat until warmed through. Avoid microwaving if you want to preserve the delicate textures and flavors.

FAQs

Can I use frozen salmon for this recipe?

Absolutely! Just be sure to thaw the salmon completely in the refrigerator before marinating to ensure even cooking and full flavor absorption.

Is pomegranate molasses easy to find?

You can find pomegranate molasses at most Middle Eastern grocery stores or specialty food markets. Alternatively, it’s easy to make at home by reducing fresh pomegranate juice with sugar and lemon until thick and syrupy.

Can I substitute the white wine?

Yes, if you prefer, use sherry or a splash of Pernod for a slightly different flavor profile. If you want a non-alcoholic option, white grape juice or a mix of lemon juice with a bit of broth can work well.

How can I tell when the salmon is perfectly cooked?

When the salmon flakes easily with a fork but still looks moist inside, it’s perfect. Avoid overcooking to keep it tender and juicy.

Do I have to use white miso paste?

White miso is recommended for its mild, sweet umami, but you can experiment with yellow miso if that’s what you have. Just use it sparingly as it can be stronger in flavor.

Final Thoughts

This Pomegranate Glazed Salmon with Braised Fennel and Shallots Recipe offers an irresistible combination of flavors and textures that never fail to impress. Whether cooking for family, friends, or a special occasion, it effortlessly brings a touch of elegance to your dinner table. I truly hope you enjoy making and savoring it as much as I do—it might just become your go-to recipe for salmon that’s both stunning and delicious.