Description

This vibrant Pomegranate Salmon recipe features perfectly roasted salmon marinated in a savory-sweet mixture of miso, maple syrup, citrus, and pomegranate molasses. Paired with tender braised fennel and shallots, and finished with fresh pomegranate seeds and herbs, this dish balances rich flavors and textures for an elegant, nutritious meal ideal for dinner or special occasions.

Ingredients

Salmon and Marinade

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

Vegetables and Braise

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

Garnish

Pomegranate seeds (for scattering over the finished salmon)
Fresh herbs (such as parsley, dill, or cilantro, for garnish)

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Instructions

Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the salmon and finishing the braised fennel.
Prepare the marinade: In a small bowl, whisk together the miso paste, maple syrup, olive oil, minced garlic, orange zest and juice, pomegranate molasses, salt, and black pepper until smooth.
Marinate the salmon: Place the salmon in a shallow dish and pour the marinade over, making sure to coat the fish thoroughly. Allow it to marinate for at least 15 minutes or refrigerate for up to 24 hours for deeper flavor.
Braise the fennel and shallots: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the thinly sliced fennel bulbs and shallots, stirring frequently until golden and slightly tender, about 4-5 minutes. Lower the heat if needed to avoid burning.
Add wine and season: Splash the white wine or sherry into the skillet and season generously with salt and pepper. Allow the liquid to simmer gently until mostly evaporated.
Roast salmon and finish fennel in oven: Place the marinated salmon either directly over the braised fennel in the skillet or on a parchment-lined baking sheet. Transfer the skillet or baking sheet to the preheated oven.
Monitor cooking time: Roast the salmon for 10-15 minutes depending on thickness. Check individual portions at 10 minutes; whole filets may require 15 minutes or more. Be careful not to overcook for best texture.
Serve garnished: Once cooked, remove the salmon from the oven. Scatter fresh pomegranate seeds and herbs over the top for a bright, colorful finish. Serve immediately.

Notes

Use white miso for a milder, sweeter flavor in the marinade.
If you don’t have pomegranate molasses, you can make a homemade version by reducing pomegranate juice with a touch of sugar until thick and syrupy.
Adjust cooking time based on salmon thickness to avoid overcooking; salmon should flake easily but remain moist.
This recipe pairs well with steamed rice, quinoa, or a simple green salad.
For an alcohol-free version, substitute white wine/sherry with vegetable broth or water.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Roasting
Cuisine: Mediterranean