Baked Salmon with Pomegranate-Balsamic Sauce

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.

Baked Salmon with Pomegranate-Balsamic Sauce

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5 from 2 reviews

• Author: Julie McAleenan
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

Savor the perfectly cooked salmon fillets with a caramelized crust, complemented by a tangy pomegranate-balsamic glaze.

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Ingredients

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• 4 salmon fillets
• 1 tsp light brown sugar
• 1 tsp kosher salt
• 1 tsp cornstarch
• 1 tsp canola oil
• Black pepper, to taste
• 3 tbsp (45 ml) light brown sugar
• 3 tbsp (45 ml) pomegranate juice
• 3 tbsp (45 ml) balsamic vinegar
• 1 tbsp (15 ml) Dijon mustard
• 1 tbsp (15 g) unsalted butter

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Instructions

1. Preheat your oven to 275°F (135°C).
2. In a small bowl, mix together 1 tsp of light brown sugar, kosher salt, and cornstarch. Rub this mixture evenly over the salmon fillets.
3. Heat 1 tsp 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.
4. 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.
5. While the salmon is baking, prepare the pomegranate-balsamic sauce. In a medium saucepan, combine 3 tbsp 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.
6. Remove the sauce from heat and stir in 1 tbsp of unsalted butter until melted and the sauce is smooth.
7. 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

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