Pomegranate-Glazed Salmon

We were surprisingly gifted a filet of salmon, so I needed to find a delicious and quick week-night worthy recipe for it. I shouldn’t be surprised that my search brought me to The Way the Cookie Crumbles and Bridget’s recipe for this great dish. Not only was it a great way to enjoy our newly acquired fish, it was also an opportunity to use my find of Tabasco Brand Soy Sauce. The mix of sweet and heat was a perfect complement to the fish. I highly recommend giving this a try soon.



  • 2 Tbsp Soy Sauce
  • 1 Tbsp Agave Nectar
  • 2 Garlic cloves, smashed
  • 2 tsp Ginger, finely grated
  • 2 Tbsp Fresh Lemon Juice
  • 1 Tbsp Extra-Virgin Olive Oil
  • ½ tsp Kosher Salt
  • ½ tsp White Pepper, freshly ground
  • 4 (6-ounce) skinless salmon fillets


  • 1 Tbsp Soy Sauce
  • 1 Tbsp Agave Nectar
  • 1 Garlic clove, minced
  • 1 tsp Ginger, finely grated
  • 1 tsp Lemon Zest, finely grated
  • ½ cup Pomegranate Juice
  • Salt


  1. Combine all of the marinade ingredients in a large, shallow dish. Add the salmon fillets and turn to coat. Cover and refrigerate for 1 hour, turning a few times.
  2. Meanwhile, in a medium bowl, mix all of the glaze ingredients except the pomegranate juice. In a small saucepan, simmer the juice over medium-high heat until reduced to 2 tablespoons. Stir into the other glaze ingredients.
  3. Adjust an oven rack to 4 inches below the broiler; heat the broiler. Line a rimmed baking sheet with foil; arrange the salmon fillets, skin side down, on the prepared pan. Season with salt and brush with half of the glaze. Broil for about 3 minutes, until the fillets begin to brown. Brush the fillets with the remaining glaze and broil for about 3 minutes longer, until richly glazed and the fish is just cooked through. Serve immediately.

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