Cooking fish is challenging, especially for me. I grew up in a Midwest household where fish for dinner meant one thing: fish sticks. I didn’t have my first “real” bite of fish until my mid-twenties, but I was in love! This summer, I mastered fish on the grill but now its too cold outside. So, if we want fish for dinner this winter, we are left with the oven.
When cooking salmon inside, most recipes call for broiling, however this technique risks an overly chewy crust. Rather than broiling, this recipe suggests searing the salmon and then slow cooking it. This technique proved not only to be easy, but also produced a perfectly cooked salmon fillet. It allows the salmon to heat evenly but still creates a caramelized outer shell. It also gives you more control over the heat by avoiding the need to frequently open the oven door and baste the salmon with the sauce. 
In addition to this new technique from Cook’s Illustrated, the recipe included different sauces for the salmon. Feeling a little fruity, we choose the Pomegranate – Balsamic Glaze. Served with mashed sweet potatoes and asparagus, this meal hit the spot.
PrintBaked Salmon with Pomegranate-Balsamic Sauce
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Savor the perfectly cooked salmon fillets with a caramelized crust, complemented by a tangy pomegranate-balsamic glaze.
Ingredients
- 4 salmon fillets
- 1 teaspoon light brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon cornstarch
- 1 teaspoon canola oil
- Black pepper, to taste
- 3 tablespoons light brown sugar
- 3 tablespoons pomegranate juice
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon unsalted butter
Instructions
- Preheat your oven to 275°F (135°C).
- In a small bowl, mix together 1 teaspoon of light brown sugar, kosher salt, and cornstarch. Rub this mixture evenly over the salmon fillets.
- Heat 1 teaspoon of canola oil in a large oven-safe skillet over medium-high heat. Once hot, add the salmon fillets, skin-side up, and sear for 3-4 minutes until the tops are golden brown.
- Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the salmon is just cooked through and flakes easily with a fork.
- While the salmon is baking, prepare the pomegranate-balsamic sauce. In a medium saucepan, combine 3 tablespoons of light brown sugar, pomegranate juice, balsamic vinegar, and Dijon mustard. Bring to a boil over medium heat, then reduce the heat and let it simmer for 5-7 minutes until slightly thickened.
- Remove the sauce from heat and stir in 1 tablespoon of unsalted butter until melted and the sauce is smooth.
- Once the salmon is done, remove from the oven and let it rest for a few minutes. Serve the salmon fillets drizzled with the pomegranate-balsamic sauce.
Notes
For best results, ensure the salmon fillets are of even thickness. The pomegranate-balsamic sauce can be made ahead of time and reheated gently before serving. Serve with mashed sweet potatoes and asparagus for a complete meal. Store leftover salmon in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 350
- Sugar: 10
- Sodium: 450
- Fat: 18
- Carbohydrates: 15
- Fiber: 1
- Protein: 34
- Cholesterol: 85
Absolutely delicious, and gorgeous. Love the tangy, sweet sauce, and the salmon is perfect.
I will be making this tonight. So far I just made the sauce and that is fabulous. I love pomegranates! Thank you for this recipe.
Need receipts for the bottle Pomagrantie sauce
Wow! I made this recipe with fresh salmon my husband brought back to Denver from Pike Place Market. I love the combination of the pomegranate juice and balsamic – truly decadent!
Thanks for the tip, I always find it hard to cook salmon just right.