Glazed Salmon with Pomegranate (Printable)

Tender salmon glazed in honey soy, topped with a fresh, tangy pomegranate salsa for bright flavors.

# Ingredient List:

→ Salmon

01 - 4 skinless salmon fillets (5.3 oz each)
02 - 2 tbsp olive oil
03 - Salt and freshly ground black pepper, to taste

→ Glaze

04 - 3 tbsp honey
05 - 2 tbsp gluten-free soy sauce
06 - 1 tbsp fresh lemon juice
07 - 1 tsp Dijon mustard
08 - 1 small garlic clove, minced

→ Pomegranate Salsa

09 - 1 cup pomegranate seeds
10 - 1/2 cup finely diced cucumber
11 - 1/4 cup finely diced red onion
12 - 2 tbsp fresh cilantro, chopped
13 - 1 tbsp fresh mint, chopped
14 - 1 tbsp olive oil
15 - 1 tbsp fresh lemon juice
16 - Salt and pepper, to taste

# How to Make:

01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - Arrange salmon fillets on the prepared tray. Brush with olive oil and season with salt and black pepper.
03 - In a small bowl, whisk together honey, soy sauce, lemon juice, Dijon mustard, and minced garlic until smooth.
04 - Brush half of the glaze evenly over the salmon fillets, reserving the remainder for later.
05 - Bake the salmon for 10 to 12 minutes until just cooked through.
06 - Switch oven to broil. Brush the remaining glaze over the fillets and broil for 1 to 2 minutes until caramelized.
07 - While salmon bakes, gently toss all pomegranate salsa ingredients in a medium bowl until combined.
08 - Plate the glazed salmon and top generously with the pomegranate salsa.

# Expert Tips:

01 -
  • Ready in just 30 minutes from start to table, so you feel like you've done something fancy without the stress
  • The pomegranate salsa adds a fresh, tart brightness that cuts through the rich salmon like a secret weapon
  • Looks absolutely stunning on the plate—the kind of dish that makes people think you spent hours in the kitchen
02 -
  • Don't skip patting the salmon dry before cooking—that's what gives you that beautiful sear and helps the glaze stick instead of sliding off.
  • The broiler step is where everything transforms. Those 1–2 minutes make the difference between good salmon and the kind people remember. Don't walk away during this part.
  • Fresh lemon juice really does matter. Bottled is too bitter for a glaze this delicate.
03 -
  • If your salmon fillets are thicker than 2 cm, add a few minutes to the initial bake time. The key is that the thickest part should be just barely opaque when you pull it from the oven.
  • Room temperature salmon cooks more evenly than cold salmon straight from the fridge. Let it sit out for 5–10 minutes before cooking, and everything will be more tender.

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