If you’re looking for a dish that feels both special and surprisingly easy to pull off, this Sticky Pomegranate Salmon Recipe is a total winner. I absolutely love how the sweet and tangy pomegranate glaze perfectly balances the rich, buttery salmon, creating a delightful sticky coating that’s as gorgeous as it is delicious. Whether you’re cooking for a weeknight dinner or a casual dinner party, this recipe shines because it looks impressive without demanding a ton of effort.

One of my favorite things about this Sticky Pomegranate Salmon Recipe is how well it pairs with roasted veggies—especially the combo of broccoli and Brussels sprouts roasted with toasted pine nuts and Parmesan. It’s a flavor and texture powerhouse that feels fresh and hearty at the same time. When you try it, you’ll find yourself coming back to this recipe again and again, especially when you want a meal that’s both healthy and memorable.

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Why You’ll Love This Recipe

  • Flavor Balance: The sticky pomegranate glaze offers a perfect sweet and tangy kick that complements the salmon’s natural richness.
  • Simple Yet Elegant: It’s surprisingly straightforward while looking and tasting like a gourmet dish.
  • Great for Meal Prep: Roast your veggies alongside the salmon for a complete, healthy dinner with minimal cleanup.
  • Kid-Friendly Twist: The maple syrup and pomegranate molasses add a flavor that even picky eaters tend to enjoy.
The image shows four browned salmon fillets in a black cast iron pan, arranged close to each other with a shiny, dark sauce around them. Bright red pomegranate seeds are scattered on top of each fillet and in the sauce, adding a fresh and juicy look. Small green herb pieces are sprinkled over the salmon, adding a touch of green. There are also some small open pieces of pomegranate on top of and near the salmon. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients You’ll Need

Each ingredient in this Sticky Pomegranate Salmon Recipe works together to build layers of flavor and texture. I always recommend fresh salmon for the best taste and choosing ripe pomegranate molasses—its bold tang really shines in the glaze.

  • Broccoli florets: Fresh and firm florets roast evenly and provide that lovely crunch contrasted with tender salmon.
  • Brussels sprouts: Halved and trimmed, they add earthiness and pair beautifully with pine nuts.
  • Olive oil: A good-quality extra virgin oil enhances roasting and adds subtle fruity notes.
  • Raw, unsalted pine nuts: Toasting them alongside the veggies releases their buttery flavor—watch them carefully so they don’t burn!
  • Kosher salt and pepper: Essential for seasoning both veggies and salmon—don’t skimp.
  • Freshly grated Parmesan cheese: Adds a savory, nutty finish to the roasted vegetables.
  • Salmon filets: Skinless or skin-on, just make sure they’re fresh for the best sticky glaze application.
  • Unsalted butter: Melts into the glaze to enrich the sauce and keep the salmon moist.
  • Garlic cloves: Minced fresh garlic is key for that fragrant base flavor in the glaze.
  • Maple syrup: Sweetens the glaze naturally, balancing pomegranate molasses’ tartness.
  • Pomegranate molasses: The star of the glaze, bringing deep fruity acidity and thickness.
  • Water: Thins out the syrupy glaze so it can gently cook and coat the fish.
  • Pomegranate arils: For garnish—they add bursts of juice and a beautiful jewel-like look.
  • Fresh herbs (parsley or cilantro): Brighten the dish with fresh, green notes right before serving.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Sticky Pomegranate Salmon Recipe my own by switching up herbs or playing with the sweetness level. You should feel free to customize it depending on what’s in your pantry or who you’re cooking for!

  • Herb swaps: I sometimes swap parsley for cilantro or even fresh mint, which gives the dish a refreshing twist I can’t get enough of.
  • Spice it up: Adding a pinch of chili flakes to the glaze makes it a little spicy and more complex—perfect for those nights you want a bit of heat.
  • Simplify veggies: If Brussels sprouts aren’t your thing, swap them with asparagus or green beans for a different take on the side dish.
  • Sweetener options: I’ve tried honey instead of maple syrup when I was out—both work but maple adds that distinctive, deep flavor.

How to Make Sticky Pomegranate Salmon Recipe

Step 1: Roast the Broccoli and Brussels Sprouts

Preheat your oven to 425°F—it’s the perfect temperature to get those veggies beautifully caramelized without drying them out. Spread the broccoli florets and halved Brussels sprouts on a baking sheet, drizzle with olive oil, and toss them well with a big pinch of kosher salt and fresh cracked pepper. Sprinkle the grated Parmesan and pine nuts over the top. Roast them in the oven, tossing once or twice so the pine nuts toast evenly and don’t burn. You’re aiming for tender, slightly crispy veggies—about 15 to 20 minutes usually does the trick.

Step 2: Get the Pomegranate Glaze Going in Your Skillet

While the veggies roast, season the salmon filets generously with salt and pepper on both sides. Heat a cast iron or heavy skillet over medium heat and melt the butter. Toss in the minced garlic and cook for just 30 seconds to release its fragrance without burning it. Then stir in the maple syrup, pomegranate molasses, and water, bringing the mixture to a boil before lowering it to a simmer. This is where the magic happens—the glaze starts to thicken and become irresistibly sticky.

Step 3: Cook the Salmon in the Glaze

Add the salmon filets skin-side down if you left the skin on (I like this for extra crispiness) into the skillet. Spoon that gorgeous glaze over the top every 30 seconds or so, letting it build up a sticky coating. After about 5 minutes, transfer the skillet straight into the preheated 425°F oven—no need to dirty another pan! Roast uncovered for 5 to 10 minutes, until the salmon flakes easily with a fork and is just cooked through. By now your roasted veggies should be perfect, too.

Step 4: Garnish and Serve

Remove the skillet from the oven and sprinkle fresh herbs and pomegranate arils over the top for a pop of color and flavor. Serve your Sticky Pomegranate Salmon alongside the roasted broccoli and Brussels sprouts immediately while everything is warm and fragrant!

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Pro Tips for Making Sticky Pomegranate Salmon Recipe

  • Choose Fresh Salmon: I’ve found that fresh, wild-caught salmon holds the glaze better and tastes more vibrant than frozen.
  • Watch Your Pine Nuts: Toast the pine nuts carefully during roasting since they can burn quickly and turn bitter.
  • Keep the Glaze Warm: Spoon the glaze continuously over the salmon to build that perfect sticky coating without burning.
  • Don’t Overcook: Salmon cooks fast in the oven, so check it at 5 minutes for a tender, flaky finish rather than dryness.

How to Serve Sticky Pomegranate Salmon Recipe

The white plate sits on a white marbled surface, holding a dish with three main parts. The bottom layer is three dark brown, grilled pieces of food, covered with bright red pomegranate seeds scattered on top. On the left side and upper half of the plate, there is a mix of roasted green broccoli and Brussels sprouts with some small light brown pine nuts sprinkled over. Around the sides of the plate are larger, open pomegranate seeds showing clusters of shiny red seeds with white pith inside. A gold spoon lies on the left edge of the plate, holding a single Brussels sprout, and a gold fork rests on the right side near the pomegranate pieces. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m all about fresh herbs and bright pops of color when serving this dish. I like to scatter fresh parsley or cilantro over the top—it adds a lovely fresh punch that cuts through the richness. And of course, the sparkling red pomegranate arils are a must; they add juicy bursts with every bite and make the dish look stunning right before it hits the table.

Side Dishes

Besides the roasted broccoli and Brussels sprouts included in the recipe, I often add a side of garlic mashed potatoes or fluffy couscous to soak up the sticky glaze. A crisp green salad with citrus vinaigrette is another favorite to balance the rich salmon and add freshness to the plate.

Creative Ways to Present

For special occasions, I’ve plated this Sticky Pomegranate Salmon Recipe over a bed of saffron-infused rice and drizzled a little extra glaze around the plate. Adding edible flowers and a sprinkle of microgreens makes it feel extra festive. It’s a real crowd-pleaser when you want to impress without fuss!

Make Ahead and Storage

Storing Leftovers

Leftover Sticky Pomegranate Salmon keeps really well in an airtight container in the fridge for up to 2 days. I like to separate the salmon from the veggies so they don’t get soggy—just reheat them together or separately.

Freezing

Freezing is possible, but I recommend freezing only the salmon without the glaze, then adding fresh glaze when reheating. This keeps the flavor and texture from getting compromised too much after thawing.

Reheating

For the best results, reheat your salmon gently in a skillet over medium-low heat, spooning fresh glaze over it as it warms to bring back that sticky, saucy goodness. Roasted veggies rewarm well in the oven or microwave but try to keep them from drying out by covering loosely.

FAQs

  1. Can I use frozen salmon for this Sticky Pomegranate Salmon Recipe?

    Yes, you can use frozen salmon, but I recommend thawing it completely and patting it dry before cooking for better texture and to help the glaze stick. Fresh salmon tends to give a more vibrant flavor and better finish, but frozen works in a pinch.

  2. What if I don’t have pomegranate molasses?

    If you don’t have pomegranate molasses, a combination of pomegranate juice reduced to a syrup or a mix of balsamic vinegar and a little honey can work as a substitute. However, the distinct tang and thickness of molasses are hard to replicate exactly.

  3. Can I make this recipe gluten-free?

    Absolutely! This Sticky Pomegranate Salmon Recipe is naturally gluten-free as it uses no wheat-based ingredients. Just double-check your pomegranate molasses and Parmesan cheese for any additives if you’re very sensitive.

  4. How do I prevent the glaze from burning?

    Keep the heat moderate when cooking the glaze and salmon, and spoon the mixture continuously over the fish to avoid burning. If it starts to darken too quickly, turn down the heat slightly. The oven roasting finishes the cooking gently.

  5. Can I use different fish instead of salmon?

    Yes, you can try this glaze on other fatty fish like trout or even thicker white fish, but cooking times may vary. Salmon works best because of its firm texture and richness, which pairs beautifully with the sticky pomegranate glaze.

Final Thoughts

This Sticky Pomegranate Salmon Recipe is one of those dishes that I look forward to making again and again. It’s warm, flavorful, and feels like a real treat without asking for hours in the kitchen. Whenever I bring this to the table, my family goes crazy for the sticky, glossy glaze and the balance of fresh veggies alongside. I truly hope you give it a try—you’ll love how effortlessly it pulls together something sophisticated yet comforting.

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Sticky Pomegranate Salmon Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 143 reviews
  • Author: Lisa
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American
  • Diet: Low Fat
Print Recipe

Description

Sticky Pomegranate Salmon featuring tender salmon filets glazed in a luscious mixture of maple syrup and pomegranate molasses, served alongside roasted broccoli and Brussels sprouts topped with pine nuts and parmesan cheese. This flavorful dish balances sweet, savory, and tangy notes, making a vibrant and healthy weeknight meal.

Ingredients

Scale

Broccoli & Brussels Sprouts

  • 2 cups broccoli florets
  • 1 cup Brussels sprouts, stems removed and cut in half
  • 2 tablespoons olive oil
  • ¼ cup raw, unsalted pine nuts
  • Kosher salt and pepper, to taste
  • 3 tablespoons freshly grated Parmesan cheese

Pomegranate Salmon

  • 4 salmon filets
  • Kosher salt and pepper, to taste
  • 2 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • ¼ cup maple syrup
  • ¼ cup pomegranate molasses
  • ¼ cup water
  • 3 tablespoons pomegranate arils
  • 1 tablespoon fresh herbs (parsley or cilantro), chopped

Instructions

  1. Preheat Oven: Preheat the oven to 425°F (220°C), ensuring it reaches the correct temperature before roasting.
  2. Prepare Vegetables: Spread broccoli florets and halved Brussels sprouts on a baking sheet. Toss well with olive oil, then season with a generous pinch of kosher salt and freshly ground pepper. Sprinkle freshly grated Parmesan and raw pine nuts evenly over the vegetables. Roast in the oven for 15 to 20 minutes, tossing once or twice during cooking to prevent pine nuts from burning.
  3. Season Salmon: While the vegetables roast, season both sides of the salmon filets with kosher salt and pepper to taste.
  4. Make Glaze: Heat a cast iron skillet over medium heat. Add the butter and allow it to melt completely. Stir in the minced garlic and cook for about 30 seconds until fragrant.
  5. Add Syrup and Pomegranate Molasses: Pour in the maple syrup, pomegranate molasses, and water. Bring the mixture to a boil, then reduce heat to a simmer to thicken slightly.
  6. Cook Salmon in Glaze: Place the salmon filets into the skillet with the glaze. Spoon the glaze over the salmon every 30 seconds to coat thoroughly. Continue cooking and glazing for approximately 5 minutes.
  7. Roast Salmon in Oven: Transfer the entire skillet (uncovered) to the preheated oven. Roast for an additional 5 to 10 minutes until the salmon is cooked through—opaque, pink, and flaky.
  8. Finish and Serve: Remove the salmon from the oven. Sprinkle fresh chopped herbs and pomegranate arils on top. Serve immediately alongside the roasted broccoli and Brussels sprouts.

Notes

  • Use fresh salmon filets, preferably wild-caught, for best flavor.
  • Keep an eye on the pine nuts while roasting to avoid burning.
  • If you don’t have pomegranate molasses, you can reduce pomegranate juice to a syrup as a substitute.
  • Adjust maple syrup quantity to your preferred sweetness level.
  • This recipe pairs well with a simple quinoa or rice side for a fuller meal.
  • Cast iron skillet helps achieve a great sear and even cooking but a heavy oven-safe skillet will work too.

Nutrition

  • Serving Size: 1 salmon filet with vegetables
  • Calories: 450
  • Sugar: 12g
  • Sodium: 280mg
  • Fat: 22g
  • Saturated Fat: 6g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 5g
  • Protein: 35g
  • Cholesterol: 85mg
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Hi, I’m Lisa Denton! From quick dinners to family favorites, I’m here to help you bring joy to the table, one recipe at a time.

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