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Pomegranate Salmon

Pomegranate Salmon

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.

To get that delicious pomegranate sweetness all through the salmon, you’ll need some pomegranate molasses. I couldn’t find a store-bought brand that was Paleo-friendly, but it’s very easy to make: just simmer 2 cups of pomegranate juice with ¼ cup of honey for about an hour, or until it’s reduced by half. Refrigerate it until it’s cold, and your molasses is ready to go.

With such a flavor knockout as the main event, even a very simple side dish would go perfectly here – roasted cauliflower, zucchini, or any other mild vegetable would be fine. Garnish with a sprig or two of mint and some juicy fresh pomegranate seeds, and enjoy!

Pomegranate Salmon Recipe

Servings SERVES: 4Preparation time PREP: 40 min.Cooking time COOK: 15 min.

Add to Meal Plan  


  • 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;
Salmon preparation


  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.