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Pomegranate Glazed Salmon

This salmon glaze uses the natural sweetness and tartness of pomegranate to create a bright yet savory glazed salmon recipe.
Serves 4
Prep Time: 15 minutes
Total Time: 40 minutes
Ingredients
- ½ cup pomegranate juice
- 1 teaspoon Dijon mustard
- ½ tablespoon maple syrup
- 1 orange, halved
- 1 tablespoon olive oil
- 1 large shallot, thinly sliced
- 1 teaspoon fresh rosemary, minced
- 1 teaspoon thyme, minced
- 1 teaspoon black pepper, divided (for AIP diet, omit)
- 2 pounds salmon fillet
- 2 tablespoons chopped pecans, for garnish
- ½ cup pomegranate seeds, for garnish
Directions
- Preheat the oven to 450° F. Line a baking sheet with parchment paper, folding up the edges if you can to keep the sauce underneath the salmon.
- In a small bowl, whisk pomegranate juice, mustard, maple syrup, and juice from half the orange.
- Heat olive oil in a small skillet on medium heat. Sauté shallot until it starts to brown and caramelize, about 5 minutes.
- Slowly stir pomegranate mixture into the pan. Let simmer for 5 minutes.
- Add rosemary, thyme, and ½ teaspoon black pepper, and cook until fragrant. Remove from heat. Slowly pour sauce into the center of the lined baking sheet.
- Use a paper towel to pat salmon dry and season with ½ teaspoon black pepper.
- Place salmon over sauce, skin-side down, and bake for 8 minutes. After 8 minutes, carefully flip and spoon pan sauce over top. Bake for 18-20 minutes more.
- Transfer to a serving plate and pour over with remaining pan sauce. Garnish with pecans, pomegranate seeds, and extra herbs. Serve hot.
Republished with permission of The Paleo Diet, LLC. The Paleo Diet is the strong and healthy diet. Founded by Dr. Loren Cordain in 2002 after a decade of peer-reviewed research, The Paleo Diet has become the most influential way of eating, sparking over 500 supportive research papers and accelerating related nutrition movements like low-carb, gluten-free, ketogenic, autoimmune, anti-inflammatory, and organic/non-GMO. See more healthy recipes at thepaleodiet.com.
Jess Case, recipe developer, learned to cook with her Italian grandmother, as well as her mother, whose Norwegian and German heritage also influenced her repertoire. Jess has a master’s degree in art education, and that background influences how she presents her meals.
Published in the Journal of Health and Healing™
Summer 2024 | Volume 48, Number 2
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