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Pomegranate Molasses Glazed Salmon: Best Easy Dinner

pomegranate molasses glazed salmon - featured image

This pomegranate molasses glazed salmon is a quick and easy weeknight dinner that feels restaurant-quality. The tangy-sweet glaze caramelizes under the broiler, creating a glossy, flavorful crust that pairs perfectly with tender salmon.

Ingredients

Scale
  • 4 salmon fillets (about 6 oz each)
  • ¼ cup pomegranate molasses
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste
  • Fresh thyme or rosemary (optional, for garnish)

Instructions

  1. Preheat your broiler to high and position the oven rack about 6 inches from the heat source. Line a baking sheet with foil or parchment.
  2. In a small bowl, whisk together ¼ cup pomegranate molasses, 2 tablespoons low-sodium soy sauce, 1 tablespoon olive oil, 2 minced garlic cloves, and 1 teaspoon Dijon mustard. Set aside about 2 tablespoons of the glaze for basting later.
  3. Pat the 4 salmon fillets dry with paper towels. Season both sides generously with salt and black pepper. Place the fillets skin-side down on the prepared baking sheet.
  4. Using a pastry brush, coat the tops and sides of the salmon fillets with the glaze mixture. Let the fillets sit for 5 minutes to absorb the glaze.
  5. Place the baking sheet under the broiler and cook for 6 minutes. Keep an eye on it to prevent burning.
  6. After 6 minutes, remove the sheet from the oven. Using the reserved glaze, brush another layer over the fillets. Return to the broiler for another 2-4 minutes, depending on thickness. The internal temperature should reach 125°F for medium-rare or 135°F for medium.
  7. Remove the salmon from the oven and let it rest for 2-3 minutes. Garnish with fresh thyme or rosemary if desired.

Notes

Watch the broiler closely to prevent burning. Let the salmon rest after cooking for juicier results. Line the pan with foil or parchment for easy cleanup. Double the glaze if serving a crowd and simmer on the stovetop for extra thickness.

Nutrition

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