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For a weeknight meal or a dinner party, whip up this easy pomegranate salmon paired with a fruity Pinot Noir or creamy Chardonnay.
Here’s a simple Moroccan-inspired recipe for Roasted Pomegranate Salmon that can be made in under 30 minutes. When I first created this recipe, I had no idea that we would actually be traveling to Morooco in the very near future. I had been dreaming about it for ages, and somehow magically, the stars aligned, and well, here we are! I’m still in shock. And I’ll tell you what, the pomegranates here are out of this world. Clearly in season, they are huge, plump and full of juice, beautifully displayed in the outdoor markets of Marrakech.
We’ve been eating our way through this city, and exploring the spice markets and I’m so excited to bring home some new inspiration. (To follow along with us on this adventure, see our Instagram stories.) 
This week, I’m so excited to partner with Sonoma-Cutrer, a lovely winery located in Sonoma, California that specializes in Pinot Noir and Chardonnay to create a seasonal recipe that would pair well with both of their varietals. Not only is this one easy, it’s festive enough for the holidays and very tasty.
What I love about this Russian River Pinot Noir is the deep, dark fruity aroma followed by the whisper of a forest in fall- woody and cedary. Classic red fruit flavors of Bing cherry and wild strawberry greet the palate, followed by barrel spice and dark chocolate. Complex and so delicious!
Feel free to use pre-portioned salmon or a whole salmon filets. Thicker cuts of salmon help prevent overcooking. King salmon is harder to overcook than coho or sockeye, due to the higher fat content, so when cooking for a crowd, I usually opt for bigger filets of king salmon – very fool-proof!
The The Cutrer chardonnay is rich and layered with lovely creaminess, bright acidity and a long buttery finish. It tastes of apple, caramel and vanilla with just a whisper of oak, and smells of toasted nuts, honey, pear, with hints of nutmeg and cinnamon. A beautiful balance.
The fennel is quickly braised on the stovetop, then finished in the oven.
Roasted Pomegranate Salmon with braised fennel – a healthy and festive holiday dinner that can be made in under 30 minutes.
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Wine Pairing and Recipe: Pomegranate Salmon
- Total Time: 30 minutes
- Yield: Serves 2-4 1x
- Diet: Pescatarian, Omnivore
Description
Sweet and savory salmon glazed with pomegranate molasses, miso, and orange. Pairs perfectly with a crisp Pinot Noir.
Ingredients
- 1-2 lbs (454-907 g) salmon filet
- 2 tbsp olive oil
- 2 large shallots sliced into thin rings
- 2 fennel bulbs very thinly sliced
- 0.5 cups (118 ml) white wine or sherry
- salt and pepper to taste
- 3 tbsp miso
- 2 tbsp maple syrup
- 2 tbsp olive oil
- 2 cloves garlic
- 1 orange (zest and 0.25 cups (59 ml) juice)
- 2 tbsp Pomegranate molasses
- 0.5 tsp salt and pepper
- 0.25-0.5 cups (59-118 ml) pomegranate seeds
Instructions
- Preheat oven to 400°F (204°C)
- Make the salmon marinade by whisking the marinade ingredients together in a small bowl. Pour over the salmon, coating it well. Let marinate for 15 minutes or up to 24 hours.
- Braise the fennel: Heat oil over medium-high heat in an extra-large skillet. Sauté the fennel bulb and shallots for 4-5 minutes, stirring, until golden and slightly tender; reduce heat as needed. Splash with wine and season generously with salt and pepper. Simmer gently until the wine has evaporated.
- Place the braised fennel in the oven. Place the salmon in the oven to roast—either over the braised fennel or separately. Cooking time will vary depending on the size, thickness, and cut of the salmon. For individual portions, check after 10 minutes. Whole filets will most likely take 15 minutes, and extra-large thick filets even longer. It is better to undercook than overcook, so set a timer.
- When the salmon is done, scatter with pomegranate seeds and fresh herbs.
Notes
- For a richer glaze, use a higher quality pomegranate molasses.
- If you don’t have sherry, dry white wine works equally well.
- Leftover salmon can be flaked and added to salads or grain bowls for a delicious lunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 6 oz
- Calories: 450
- Sugar: 15
- Sodium: 400
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 20
- Fiber: 3
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
What type of salmon is best for the pomegranate salmon recipe?
For the pomegranate salmon recipe, a fillet of fresh, skin-on salmon works best as it holds up well during roasting and absorbs the flavors of the pomegranate.
Do I need to use fresh pomegranates, or can I use pomegranate juice instead?
While fresh pomegranates provide a burst of flavor and texture, you can use pomegranate juice in a pinch, but it may alter the dish’s overall presentation and taste.
How should I prepare the salmon before roasting it?
Before roasting, season the salmon fillet with salt and pepper, and place it on a baking sheet lined with parchment paper to prevent sticking.
