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marinated salmon recipe
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This easy recipe features marinated salmon with a sweet and spicy Pomegranate-Harissa Glaze and a crunchy Pistachio topping, making it a healthy and family-friendly main course perfect for busy weeknights. The glaze caramelizes in the oven, creating an irresistible aroma and flavor profile.
Ingredients
- 4 salmon fillets (about 190 g each), skin on or off
- 1 tbsp olive oil, plus extra for brushing
- 0.5 tsp fine sea salt
- 0.25 tsp freshly ground black pepper
- 3.5 tbsp pomegranate molasses
- 1 tbsp harissa paste
- 2 tbsp maple syrup (or honey)
- 2 cloves garlic, minced finely
- 1 tbsp fresh lemon juice
- 0.5 cup fresh pomegranate arils
- 0.25 cup fresh mint leaves, finely chopped
- 2 tbsp pistachios, shelled, roughly chopped, toasted
Instructions
- Prep the Salmon & Season: Pat salmon fillets thoroughly dry with paper towels. Season both sides evenly with 0.5 tsp fine sea salt and 0.25 tsp freshly ground black pepper. Lightly brush each fillet with a small amount of olive oil.
- Whisk the Glaze: In a small bowl, whisk together the pomegranate molasses, harissa paste, maple syrup, minced garlic, and fresh lemon juice until well combined and smooth.
- Marinate Salmon: Place seasoned salmon fillets in a shallow dish. Pour half of the prepared glaze over them, coating all sides. Cover and refrigerate for 20-30 minutes to allow flavors to meld.
- Preheat Oven & Line Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cook the Salmon: Remove salmon from the marinade, discarding any remaining marinade. Arrange fillets, skin-side down if applicable, on the prepared baking sheet. Bake for 10-12 minutes, or until the salmon is nearly cooked through and begins to flake. (Alternatively, air fry at 375°F (190°C) for 8-12 minutes or grill over medium-high heat for 4-6 minutes per side).
- Second Glaze & Finish: Carefully remove the baking sheet from the oven. Brush the remaining half of the fresh pomegranate-harissa glaze generously over each salmon fillet. Return to the oven for another 3-5 minutes, or until the glaze is slightly caramelized, bubbling, and the salmon reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
- Prepare Garnishes: While salmon finishes baking, lightly toast the chopped pistachios in a small dry pan over medium heat for 2-3 minutes until fragrant. Finely chop the fresh mint leaves.
- Rest & Serve: Allow the cooked salmon to rest on the baking sheet for 2-3 minutes before transferring to plates. Garnish with fresh pomegranate arils, chopped mint, and toasted pistachios.
Notes
For best results, use organic maple syrup and fresh-squeezed lemon juice. To make it keto or low-carb, omit maple syrup or use a keto-friendly sweetener. For a nut-free option, skip pistachios or substitute with toasted sunflower seeds. Allow salmon to rest briefly after cooking for juicy, tender results.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 fillet (approx 190 g)
- Calories: 520 calories
- Sugar: 20 g
- Sodium: 700 mg
- Fat: 36 g
- Saturated Fat: 8 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 45 g
- Cholesterol: 110 mg