Share with a friend   |   Print Version   |   Save Recipe  |    
Bookmark and Share
Baked Salmon with Pomegranate Sauce and Salsa

This beautiful salmon dish is very quick and easy to make. I love the deep red of the pomegranate sauce with the salmon. I've made a sweet onion salsa that has a bit of Meyer lemon zest and juice, cucumber, chopped capers and cilantro. It is a multi-tasker's dream; reduce the pomegranate juice while the salmon bakes while you make the salsa. Easy, tasty and quick. 

Kosher Status: Parve
Number of servings: 6 - 8
Main Ingredient(s): Salmon - Fresh
Preparation Time: 00:20
Cooking Time: 00:20
Skill Level: 1 - Easy (1 Easy - 5 Hard)
Estimated POINT value:
Average Rating: 5/5


  • 1 1/2 - 2 pounds salmon fillet, portioned
  • drizzle of olive oil for salmon
  • salt and pepper

Pomegranate Sauce:

  • 2 cups pomegranate juice
  • 1/4 cup sugar
  • 1 tablespoon Meyer lemon juice (or regular)
  • 1 teaspoon rice wine vinegar (or balsamic)


  • 1 cup finely diced sweet onion (Mayan, Vidalia, etc.)
  • 1/2 cup finely diced English cucumber
  • zest of 1 lemon
  • 1 tablespoon chopped capers
  • 1 tablespoon chopped cilantro


Pour pomegranate juice into a small sauce pan. Bring to a boil, lower the heat to a simmer and reduce to 1 cup. Add sugar and continue to simmer, reducing to about 3/4 cup. Remove from heat and add lemon juice and vinegar. Adjust flavors to suit your taste, finding the balance between the tangy sweetness of the pomegranate syrup and the acid of the lemon juice and vinegar.

As the pomegranate juice is reducing, bone the salmon and cut into portions. Transfer to a baking pan and drizzle with a little olive oil. Sprinkle with salt and pepper. Bake in a 400 degree oven until just done (I use 118 degrees). Fish will be firm to the touch but shouldn't be baked hard and dry. 1" thick fillets will take 8 - 10 minutes.

Dice the salsa in a 1/4" dice. Consider using whatever you might have around....yellow bell pepper would be nice. If you want to add a bit of olive oil, wait just until serving. Depending on what you put into your salsa, the vegetables will start to release their juices and you might not want to add more liquid.

Transfer to serving platter or individual plates and garnish. Tastes fabulous served at room temperature.

Rate this Recipe:


Barry: Tastes great and a beautiful presentation.

Add a comment:

Please login to comment. Not a member? Click here...

Recently viewed recipes:

Baked Salmon with Pomegranate Sauce and Salsa

About Leah

Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.

Cooking Videos
Video Library Here
Leah's Pantry Pick

Leah's Kosher Pantry
View what is in the pantry

Kitchen Gadgets
Small Appliances

Community Members

View Leah's Videos By:

Login Here
» Register Here
Join Our Mailing List

Chef Of The Week

Barbara Williamson
Congratulations to our chef of the week.
Keep In Touch

What food would you like to see Leah video next?
Chicken Soup, Kreplach, and Matzoh Balls
Stuffed Cabbage
Other ~ "CONTACT LEAH" for suggestion

Please login or register to vote.

My Favorite Links
CRC Liquor List

Va'ad of Greater Seattle

Orthodox Union