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+ servings

Pomegranate-Glazed Salmon and Brussels Sprouts

Simple seared salmon gets dressed up with the most addictive glaze of pomegranate molasses.


  • 1.5 pounds Brussels sprouts
  • 2 tablespoons extra virgin olive oil, divided
  • kosher salt
  • freshly-ground black pepper
  • 4 salmon fillets, preferably skin on
  • 2 tablespoons light brown sugar
  • 1 1/2 teaspoons corn starch
  • 1/4 cup pomegranate molasses, at room temperature
  • pomegranate arils, fresh basil, or other herbs, for serving


  • Preheat oven to 400 degrees F.
  • Cut off the ends of the Brussels sprouts, and pull off any loose, brown outer leaves. Spread out Brussels sprouts on a rimmed baking sheet. Drizzle with 1 tablespoon olive oil, then sprinkle with 3/4 teaspoon kosher salt and a few turns of pepper. Toss well to coat, and roast for 20 minutes.
  • While the sprouts are roasting, sear the salmon. Begin by patting the fillets with a paper towel to dry them a bit. 
  • In a small bowl, combine the brown sugar, corn starch, a pinch of kosher salt, and a few turns of black pepper. Sprinkle this mixture over the flesh side of the salmon fillets and press gently to adhere. Not all the mixture will stick to the salmon; that’s OK.
  • Set a large non-stick or cast-iron skillet over medium-high heat, and add the remaining 1 tablespoon olive oil. When the oil is hot, add the salmon fillets, skin side up. Let them cook for 1-2 minutes without touching the fish. The underside of the fillets should form a nice, brown crust, possibly with a few black spots. Flip the fillets and cook for 1 minute more, just to crisp the skin. Remove skillet from the heat.
  • Remove Brussels sprouts from the oven, and shake the pan gently to toss them a bit. Transfer salmon fillets to the baking sheet, skin side down. Spoon pomegranate molasses evenly over the salmon, and return pan to the oven. Roast for 8-10 minutes more. When done, the salmon should flake easily, and it should be easy to pierce the Brussels sprouts with a fork.
  • Plate salmon and sprouts, adding a bit more pomegranate molasses if desired. You may also want to garnish with pomegranate arils and fresh herbs. I love basil with this! Serve and enjoy.


  1. If you want to try making your own pomegranate molasses, Alton Brown has a good recipe. It takes time to simmer but is very easy!
  2. Whether homemade or store-bought, you definitely want your pomegranate molasses to be at room temperature. If it's cold it will be too thick to spoon easily over the salmon. If it's still a little thick when you need it, a few seconds in the microwave works wonders.
  3. This New York Times guide to cooking salmon is very comprehensive and helpful to read through if you like the fish!
  4. You can easily sub another winter vegetable or skip it entirely, beginning the recipe with step 3, though Brussels sprouts go perfectly with the flavors of salmon and pomegranate, and are delicious when roasted!
  5. Recipe adapted from Primavera Kitchen and Tori Avey.

Nutrition Estimate

Calories: 455kcal, Carbohydrates: 35g, Protein: 39g, Fat: 18g, Saturated Fat: 2g, Cholesterol: 93mg, Sodium: 124mg, Potassium: 1494mg, Fiber: 6g, Sugar: 18g, Vitamin A: 1350IU, Vitamin C: 144.6mg, Calcium: 97mg, Iron: 3.7mg
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