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Crispy Salmon with Pomegranate glaze

Crispy Salmon with Pomegranate Glaze

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American, Mediterranean, Middle Eastern
Servings 4

Equipment

  • Non-stick skillet or cast-iron pan A non-stick skillet helps prevent the salmon skin from sticking, but a well-seasoned cast iron pan also does a stellar job. If you're aiming for that signature crispy finish, this step is essential.
  • Small saucepan For reducing the pomegranate glaze. Stainless steel works best for even heat distribution.
  • Fish spatula A thin, flexible spatula helps flip the salmon cleanly without tearing the skin. If you don’t have one, a thin metal spatula will do.
  • Paper towels Drying the salmon skin thoroughly before cooking is a key step in getting it crispy.

Ingredients
  

For the salmon

  • 4 salmon fillets skin-on (about 6 oz each), ideally center-cut
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter

For the pomegranate glaze

  • 1 cup pomegranate juice unsweetened
  • 2 tablespoons honey
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon fresh thyme leaves or ¼ teaspoon dried thyme
  • Pinch of crushed red pepper flakes optional, for a little heat

Optional garnish

  • Pomegranate arils
  • Fresh thyme sprigs or chopped parsley
  • Lemon wedges

Instructions
 

Dry and season the salmon

  1. Pat the salmon fillets dry thoroughly with paper towels—this is crucial for crispy skin. Moisture is the enemy of browning. Season both sides with kosher salt and freshly ground pepper. Let the fillets rest at room temperature for about 10 minutes while you prepare the glaze.

Make the pomegranate glaze

  1. In a small saucepan, combine pomegranate juice, honey, balsamic vinegar, Dijon mustard, thyme, and a pinch of crushed red pepper flakes if using. Bring the mixture to a boil, then reduce to a simmer. Let it reduce by half until syrupy and glossy, about 10–12 minutes. Stir occasionally to prevent sticking. Set aside; it will thicken slightly more as it cools.

Sear the salmon, skin-side down

  1. Heat olive oil in your skillet over medium-high heat. When the oil shimmers, gently place the salmon fillets skin-side down. Press lightly with a spatula to ensure full contact between the skin and the pan. Cook without moving them for about 6–7 minutes until the skin is deeply golden and crisp.

Finish cooking the salmon

  1. Flip the salmon carefully and add a tablespoon of butter to the pan. Let it melt and spoon it over the tops of the fillets as they finish cooking, about 2–3 minutes more. The internal temperature should reach 125°F for medium, or 130°F if you prefer it more cooked through.

Glaze and serve

  1. Plate the salmon, skin-side up to maintain its crispiness. Spoon over the warm pomegranate glaze and sprinkle with fresh pomegranate arils and thyme for a festive touch. Serve with lemon wedges on the side for brightness.