Sticky Pomegranate Salmon with Brussels & Broccoli.
This sticky pomegranate salmon is a buttery delight! Cooked in a maple pomegranate glaze, the salmon is so flavorful and tender. Serve with parmesan roasted broccoli and brussels sprouts for the perfect weeknight meal!
Let’s make a meal that’s as pretty as it is delicious!
This recipe is one of our recent favorites. Salmon cooked in a maple pomegranate glaze that is practically drinkable! Then served with some roasted vegetables on the side for the ultimate weeknight meal.
I may need a thesaurus but it’s just really, really good.
If you have someone who is on the fence about salmon, this recipe may be the one to convert them. The glaze is so incredibly flavorful. The salmon is so buttery and flaky. It’s pretty foolproof and so delicious.
Here’s how the salmon comes about:
- First, you make the maple pomegranate glaze in the pan. Yes, sounds sort of crazy right? We’re making the glaze first, because we’re going to add the salmon directly to it. This method is so good. The salmon won’t stick to the bottom and it comes out perfectly cooked every time.
- The glaze consists of pomegranate molasses and maple syrup, plus some water. And garlic and even a little butter! I love using pomegranate molasses every year around this time. I can usually find this Just Pomegranate Molasses and it’s my favorite. Pom molasses is super tangy and slightly sweet – it’s simply reduced pomegranate juice.
- You start the salmon on the stovetop and then throw it in the oven to finish it. I like to use my cast iron pan for this to get the best results.
- Garnishes! Sprinkle on some herbs and some fresh pomegranate arils. They are the best.
The outside of the salmon is covered in this sticky, flavorful glaze while the inside is so tender, flaky and fall-apart good.
You know I love to share a full meal with you, so of course we need a fantastic side dish to pair with the salmon!
On the side, I like to make some roasted broccoli and brussels.
I do my parmesan roasted broccoli method with parm and pine nuts – which is just SO good. My entire family has fallen in love with broccoli this way. The parmesan gets a bit crunchy on the pan, so it’s almost like you’re making cheese crisp vegetables. The pine nuts are so toasty and buttery that you will want to roast pine nuts with EVERY side dish from now on.
Of course, you can have any kind of side dish with this! Use it as a clean-out-the-fridge meal or even just throw some minute cilantro lime rice in the microwave. It can be so easy.
What I love about this meal is that it looks and tastes fancy, but comes together so easily. It looks beautiful and festive too – hello holiday season! Aren’t those pomegranate jewels just stunning?
The effort is more minimal here than you’d expect – all you do is make a glaze in your pan and cook the salmon!
This meal is dreamy.
Sticky Pomegranate Salmon
Sticky Pomegranate Salmon
broccoli & brussels
- Preheat the oven to 425 degrees F.
- Spread the broccoli and brussels sprouts out on a baking sheet. Toss well with the olive oil. Toss with a big pinch of salt and pepper. Sprinkle on the parmesan and pine nuts. Roast for 15 to 20 minutes, tossing once or twice during cook time to make sure the nuts don’t burn.
- While the vegetables are roasting, make the salmon. Season the salmon filets all over with salt and pepper.
- Heat a cast iron skillet over medium heat. Add the butter. Once melted, stir in the garlic and cook for 30 seconds.
- Stir in the maple syrup, pomegranate molasses and water. Bring the mixture to a boil then reduce it to a simmer. Add the salmon into the skillet. Spoon the glaze over top of the salmon every 30 seconds or so. Cook and spoon it over for about 5 minutes.
- Transfer the entire skillet, uncovered, to the 425 degrees F oven. Roast for 5 to 10 minutes, until the salmon is just cooked through, is opaque and pink and flakes easily with a fork. By this time, the roasted vegetables should be done too!
- Remove the salmon from the oven and sprinkle with the parsley and pomegranate. Serve immediately with the vegetables!
Who doesn’t want to eat hot pink pomegranates?!