There is something about salmon that makes dinner time extra special and delicious. Although perfect year-round, our Citrus + Pomegranate Salmon feels especially appropriate for the holidays. Enjoy!
Citrus + Pomegranate Salmon
Growing up, we never ate salmon; the closest we got was my mama’s delicious mackerel patties, which inspired my Potato Salmon Croquettes recipe.
But as an adult, salmon is definitely on our family’s plate a lot!
Here are some of our favorite salmon recipes:
English Muffin Salmon Sliders Board
But, if I am honest, our family meals feel elevated when I serve salmon, and this citrus-infused salmon recipe brings everyone in our family to the yard.
What I am saying is, this is no leftovers from this dinner. Period.
What You Need For Our Citrus + Pomegranate Salmon Recipe:
Salmon. We love salmon, and you can use wild-caught or farm-raised, skin on or skin off; it’s all up to you and what you like!
Orange Juice. Agave & Balsamic Vinegar. These ingredients are where so much of the citrusy flavor comes from, giving the salmon a bright and slightly sweet citrusy flavor you and your family will love.
Fennel & Black Peppercorns. Using a pestle and mortar, crush the fennel and black peppercorns. Both add deep savory flavor, which compliments the citrus and sweet flavors.
Oranges. Lemons. Pomegranate Seeds. Here’s the fun part. I used orange and lemon slices, then added pomegranate seeds. Super delicious and visually easy on the eyes!
Green Onion & Finishing Salt. After removing the salmon from the oven, allow it rests for ten minutes; add slices of fresh green onion and a sprinkle of salt.
If you are using sea salt, remember a little salt goes a long way, especially when using quality, flaky sea salt. I recommend a finishing salt like Maldon Sea Salt.
How to make Citrus + Pomegranate Salmon
8 Servings
Ingredients:
- 3 pounds of salmon
- 1/3 cup orange juice
- 3 tablespoons agave or honey
- 1 tablespoon Balsamic vinegar
- 1 teaspoon freshly cracked black peppercorns
- 1 tablespoon fennel seeds
- 1 teaspoon sea salt or Kosher salt
- 2 oranges sliced
- 1 lemon sliced
- 1 pomegranate seed removed
Directions:
- Preheat oven to 425 °F.
- Prep by slicing oranges and lemons, then remove the seeds from the pomegranate.
- Brush oil onto a high-walled sheet pan. I recommend avocado, sunflower, or canola oil.
- Place the filet of salmon skin-side down.
- Combine the orange juice, agave, and Balsamic vinegar in a small bowl and mix; brush the top of the salmon with the mixture using a brush.
- Add the slices of lemons, oranges, and pomegranate seeds.
- Evening top with a mixture of ground fennel, cracked black peppercorns, and a pinch of sea salt.
- Roast on the middle rack of a preheated oven for 25-30 minutes or until an instant-read thermometer inserted in the thickest part of the salmon reads 145 °F. If you prefer the salmon a little firmer, turn off the oven and allow it to continue to cook for 10 minutes.
Now that you have the recipe, nothing stops you from preparing this delicious salmon dinner idea for your family.
How to know when the salmon is done?
The truest way to know when your salmon is done is by using an instant-read thermometer.
Insert the thermometer into the thickest part of the filet; the salmon is done when you get a reading of 145 degrees.
The salmon should flake easily, and the salmon should be pale pink.
How long does it take to cook salmon?
We cooked our filet for about 25-30 minutes in the oven at 425 degrees.
But the thing to remember is the cooking time will vary depending on how thick or thin your salmon is.
So the key is to gauge how thick it is, then keep an eye on it as it cooks in the oven.
Overcooking your salmon will result in tough and dry fish.
Can I reheat the salmon?
Yes. Preheat the oven to 275° F and warm until you get an internal temperature of 130° F.
Can I marinate salmon?
If your marinade is acid-based, do not marinate for more than thirty minutes to an hour.
If the marinade is not acid-based, you can marinate the salmon for up to 24 hours.
Also, when baking salmon, a good way to get lots of flavor into every bite is to lay the salmon on savory ingredients like fresh rosemary, savory thyme, French tarragon, marjoram, and even mint work well and complement salmon.
Caramelized onions, garlic, shallots, and fresh lemons are some of my favorite flavors for preparing salmon.
How long will salmon keep in the fridge?
Cooked salmon keeps in the refrigerator for 3-4 days.
Salmon that is tightly wrapped with plastic, then wrapped in aluminum foil, can last up to six months in the freezer.
However, vacuumed-sealed salmon will last up to six to twelve months in a deep freezer.
The nutritional value and taste will degrade after 12 months.
Can you eat pomegranate seeds?
If you are new to the world of pomegranates, you will find that the seeds and juices around the pomegranate are what you are supposed to eat.
Pomegrante seeds have a bit of a crunch but are sweet, slightly tart, tangy, and delicious.
More dinner recipes to try:
Garlic & Mint Grilled Aussie Lamb Chops
60+ Sheet Pan Dinners That Will Save You Time
Salmon Potato Bake Dinner Recipe
Ingredients
- 3 pounds of salmon
- 1/3 cup orange juice
- 3 tablespoons agave or honey
- 1 tablespoon Balsamic vinegar
- 1 teaspoon freshly cracked black peppercorns
- 1 tablespoon fennel seeds
- 1 teaspoon sea salt or Kosher salt
- 2 oranges sliced
- 1 lemon sliced
- 1 pomegranate seeds removed
Instructions
- Preheat oven to 425 °F.
- Prep by slicing oranges and lemons, then remove the seeds from the pomegranate.
- Brush oil onto a high-walled sheet pan. I recommend avocado, sunflower, or canola oil.
- Place the filet of salmon skin-side down.
- Combine the orange juice, agave, and Balsamic vinegar in a small bowl and mix; brush the top of the salmon with the mixture using a brush.
- Add the slices of lemons, oranges, and pomegranate seeds.
- Evening top with a mixture of ground fennel, cracked black peppercorns, and a pinch of sea salt.
- Roast on the middle rack of a preheated oven for 25-30 minutes or until an instant-read thermometer inserted in the thickest part of the salmon reads 145 °F. If you prefer the salmon a little firmer, turn off the oven and allow it to continue to cook for 10 minutes.
Mel says
The recipe calls for 2 oranges sliced and 1 orange sliced. Should one of these be a lemon?
T Worthey says
Hi Mel, Yes, that one 1 lemon sliced. Thanks for catching that!
Marypixie says
I don’t see where the pomegranate seeds are added?
T Worthey says
Hi Mary- you will add them when you add the sliced oranges and lemons. Thank you for asking!