Pomegranate Salmon Recipe

Pomegranate Salmon Recipe

Pomegranate Salmon Recipe.

Pan-fried in sumac and pomegranate, this salmon has a fresh, woodsy flavor with just enough sweetness to balance it out. If you haven’t ever really tried Middle Eastern food before, it’s a simple way to start without committing to a huge rack of expensive new spices. And if you’re already a sumac fan, this is definitely a dish to add to your repertoire, not least because wild-caught salmon is one of the most nutrient-dense foods around.


Pomegranate Salmon Recipe



  • 4 wild-caught salmon fillets ;
  • Juice of 1 lemon;
  • 1 tbsp. fresh thyme, minced;
  • 1 tsp. sumac;
  • 2 tsp. pomegranate molasses (see above);
  • Seeds from one pomegranate;
  • Cooking fat;
  • Sea salt and freshly ground black pepper;


  1. Drizzle the salmon fillets with the lemon juice and sprinkle the thyme on top. Season to taste with salt and pepper and refrigerate for 30 minutes.
  2. Place a skillet over a medium heat and add in some cooking fat.
  3. Add the salmon to the hot skillet and cook for 6 to 8 minutes.
  4. Pour the sumac and pomegranate molasses over the fillet. Turn over and cook for another 5 to 6 minutes.
  5. Serve with pomegranate seeds sprinkled on top.
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