Whenever the Jewish holidays arrive, my mind starts wandering to Pomegranate Molasses. I absolutely love this condiment (the homemade kind, not the bottled!), and I’m always looking for new ways to use it. Pomegranate is often eaten on the second night of Rosh Hashanah to represent “new fruit”– a fruit that has just come into season, one that we haven’t yet enjoyed during the year. Pomegranates are mentioned several times in the Torah; it is said that each pomegranate contains 613 seeds, corresponding to the 613 mitzvot (or commandments) found in the Torah. The pomegranate also reminds us that in the coming year, our good deeds should be as plentiful as the fertile seeds of this beautiful fruit. The layered symbolism and rich, robust flavor makes pomegranates one of my favorite holiday ingredients.
Last year, Pomegranate Molasses Brisket was on the menu. This year, I decided to create a new salmon recipe. I knew I wanted to sear the fish on the stovetop before transferring it to the oven, so it would get a nice crust– but I didn’t want to burn the pomegranate molasses, so I had to glaze it after the searing. I got some helpful tips from America’s Test Kitchen on getting the glaze to stick after the sear by coating the fresh fish with a cornstarch mixture (I also tested it with potato starch, which worked great). I seared the salmon, glazed it, and finished it in a moderately hot oven. This created a perfectly glazed, foolproof salmon with an incredible flavor.
If you want to include this recipe in your holiday menu, here are a few tips to ensure success:
– Use my recipe for homemade pomegranate molasses (click here for the recipe). The bottled stuff is much more tart, and doesn’t have the thick, rich consistency of homemade. It’s really easy to make, and a jar will last in the refrigerator for several months.
– Make sure your pomegranate molasses is at room temperature before you begin. This will allow the glaze to spread evenly across the delicate surface of the fish. Refrigerated molasses has a hardened consistency that will not spread easily.
– Use a nonstick skillet. Salmon is too delicate for a regular skillet, even with oil. You’ll need the nonstick to keep the salmon from breaking apart as it cooks.
– Don’t crowd the pan as you sear the fish. Salmon is delicate and difficult to turn without breaking, and a crowded pan makes it even more difficult.
– If you have to cook a lot of salmon for several guests, it’s easy to multiply this recipe for more servings. Sear the salmon in batches in the skillet first, then transfer to a larger baking sheet for finishing in the oven.
– To start your fillets ahead of time, sear them and place them on a baking tray up to one hour before your meal time. Glaze and finish them in the oven just before serving– it takes only 10 minutes or so to finish the fillets.
– If you’re making this recipe for Passover, you can easily make it kosher for the holiday by using potato starch instead of cornstarch.
The flavor of this salmon is really awesome. The pomegranate molasses combines with the salted brown sugar crust, caramelizing and infusing the salmon with a wonderful teriyaki-like flavor. It’s gluten free and all natural. I served it to a friend recently, who declared it was the best salmon he’d ever tasted. High praise! The best part? It’s super easy to prepare, especially if you make the pomegranate molasses a day or more in advance. Garnish it with pomegranate seeds and fresh mint for a beautiful holiday presentation.
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Pomegranate Molasses Salmon
4 servings
5 minutes
15 minutes
Parve
Description
Salmon seared and glazed with pomegranate molasses, finished in a slow oven for a perfect, caramelized finish. Rosh Hashanah, Kosher, Pareve.
Ingredients
- 4 boneless salmon fillets, skin on
- 2 tsp brown sugar
- 1/2 tsp salt
- 1/4 tsp cornstarch or potato starch (for Passover use potato starch)
- Black pepper
- 1/4 cup pomegranate molasses (click here for the recipe), room temperature
- Nonstick cooking oil spray
- Fresh pomegranate seeds and mint for garnish (optional)
Recipe Notes
You will also need: Large nonstick oven safe skillet, or any nonstick skillet and a baking sheet
Instructions
Place rack in the middle of the oven and preheat to 300 degrees F. Rinse the fish fillets in cold water and pat dry with a paper towel. In a small bowl, mix together the brown sugar, salt, and corn or potato starch. Rub the flesh side of the fillets evenly with the brown sugar mixture. Sprinkle the fillets lightly with black pepper.
Spray nonstick skillet generously with cooking oil and heat on medium high till very hot. Place the fillets skin side up, flesh side down into the skillet and allow to sear for 1-2 minutes till a dark crust forms. Be careful not to overcrowd the pan-- this will make the fillets difficult to turn. If the pan seems too crowded, work in batches.
When a dark crust has formed (it should be crispy and even a little black in places), use a pair of tongs to gently turn the salmon and let the skin side sear for another minute.
Remove skillet from heat. At this point, you can transfer the fillets onto a lightly greased baking sheet. If your skillet is oven safe - no plastic handle, heat resistant - you can finish the fillets directly in the pan. Brush each fillet with 1 tbsp of pomegranate molasses.
Transfer fillets to the preheated oven and let them cook for 8-12 minutes longer, till internal temperature reaches 125 degrees F or until desired doneness. Serve fillets fresh from the oven garnished with fresh pomegranate seeds and fresh mint, if desired.
Note: If you are cooking a lot of salmon for several guests, sear your salmon fillets in batches in the skillet, then transfer them to a lightly greased baking sheet for finishing in the oven.
Mindy Agler says
Delicious! Just finished this for Erev Yom Kippur. A sweet way to start the fast. Thank you!
Tori Avey says
G’mar chatima tova!
Debra cohen says
I have made this recipe several times and served it hot and loved the results. Do you think it would work serving it cold?
Tori Avey says
You know, that’s a good question. I think it might work! But if it were me I would test it before serving at a large gathering. 🙂
Iiari says
Just made this last night, and it was great. Some thoughts/suggestions:
– I found the amount of the cornstarch/sugar/salt mix to be barely sufficient for the amount of fish here. I might consider doubling or tripling it to really be able to “dredge” the fish through.
– Similarly, we had thick pieces, and needed double the cooking time in a 300 oven. Perhaps, as someone else mentioned below, 325 might work better for thicker fish.
Otherwise, it’s easy, tasty, and accessible. Highly recommended.
Bev Weinberger says
Woops- I bought skinless salmon- will this work??
Tori Avey says
Yes, no worries! I use skinless for this recipe too. It’s a little more delicate and the fillets can fall apart easier, so handle with care.
Miriam Barker says
I am going to make this salmon recipe for lunch for 8 on Rosh
Hashanah Day. Can I have it all
prepared and in the refrigerator?
When we get home from synagogue I can put in the oven. Will that be ok?
Tori Avey says
Hi Miriam, I do not recommend searing the salmon in advance. You can season the fillets with the brown sugar, salt, pepper and starch ahead of time, but it won’t really save you much time and it will work better done fresh, so I recommend simply having the ingredients pre-measured and ready to go. You should sear the fillets, brush them with glaze, and finish in the oven just before serving. This is not a great dish to “make ahead,” but it can be done very quickly if the ingredients are measured out and ready to go.
julie sabroff says
This is a fantastic recipe! Have made it for company on two separate occasions and received rave reviews (and clean plates!).
momdocinDC says
I made pomegranate chicken piccata. delicious
also you can use this as a topping for Farro risotto style salad with goat cheese and walnuts
Yassie says
Great recipe! I made it tonight.. it’s simple and delicious! Thanks so much!
Pearl says
Can I sear this on a nonstick griddle?
Ashley at ToriAvey.com says
Hi Pearl, Tori’s assistant Ashley here. My only concern would be that the sugar in the pomegranate molasses would burn using this method, but I can’t say for sure.
Aileen says
Tori,
I make salmon for my vegetarians when we entertain. I buy fresh wild salmon. I have always had the fish monger portion the salmon and to remove all bones and the skin. I wanted to make something different and your recipe has intrigued me. It sounds great, but as a non fish eater I wanted to ask you a couple of things. Do you normally eat the skin? Would I be detracting from your recipe if I had the skin removed. Is pan searing crucial? If you have a guest that doesn’t eat mint is there another herb that would compliment the pomegranate sauce? Any advice would be appreciated!
Tori Avey says
The pan searing is critical to the flavor of the final product. You may remove the skin, and will probably find it easiest to do this after cooking, when it should slip right off, unless you ask the fish monger to remove it before cooking. I don’t normally eat it but some people do and like it, it’s a personal preference. You may omit the herb completely, or place it on a bed of fresh spinach or mixed herb salad if you prefer to have some green. Enjoy!
lauren says
is it possible to make a marinade w this and use it on a whole side of salmon to broil?
Tori Avey says
Hi Lauren, this recipe is meant to glaze the salmon, not marinate it. I don’t know how it would work as a marinade because I’ve never tested it that way.
Laura says
Hi Tori,
Thanks for all the great recipes, and I’m looking forward in trying this one! Do you think it would work as well using sea bass instead of the salmon? Thanks!
Tori Avey says
Hi Laura! To be honest, I’m not so sure about seabass here. The sweet tangy flavor really suits salmon, and I’ve never tried it with another fish. It might work though. If you give it a try please let me know how it goes!
Dina says
Sooo excited to try this. !!!!! Our family eats pomegranates on both nights, as a symbol that our good deeds may increase just like the many seeds of the pomegranate. My question…. cover the salmon in the oven? Thank you! !
Tori Avey says
Hi Dina– nope, don’t cover, as it continues to crisp and caramelize in the oven. Enjoy!
A bdallah says
Very nice