Pomegranate-Orange Glazed Salmon

Dish type
Main Dish
Ready in
40 minutes


  • Nonstick cooking spray
  • 1 tablespoon Bertolli® cooking olive oil
  • 2 garlic cloves, minced
  • 1/4 cup 100% pomegranate juice
  • 1/4 cup fresh orange juice
  • 2 tablespoons Our Family® granulated sugar
  • 1/2 teaspoon chopped fresh thyme plus additional sprigs for garnish (optional)
  • 1/2 teaspoon orange zest
  • 1/4 teaspoon Our Family® crushed red pepper
  • 1 whole skin-on salmon fillet (about 2 1/2 pounds)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh cracked black pepper
  • 1/2 cup chopped walnuts
  • 1/4 cup pomegranate arils
  • Orange wheels for garnish (optional)


Prep Time
20 minutes
Cook Time
20 minutes
Ready in
40 minutes
  1. Preheat oven to 400°. Line rimmed baking pan with aluminum foil; spray with cooking spray.
  2. In small saucepan, heat oil over medium-high heat. Add garlic; cook 30 seconds or until fragrant, stirring frequently. Stir in pomegranate juice, orange juice, sugar, thyme, orange zest and crushed red pepper; heat to a simmer. Reduce heat to medium-low; cook 5 minutes or until thickened and reduced by 1/2, stirring occasionally. Makes about 1/4 cup.
  3. Place salmon, skin side down, on prepared pan; sprinkle with salt and pepper. Brush salmon with 2 tablespoons garlic mixture; roast 20 minutes or until internal temperature reaches 145°, brushing with remaining 2 tablespoons garlic mixture halfway through cooking.
  4. Serve salmon sprinkled with walnuts and pomegranate arils, garnished with orange wheels and thyme sprigs, if desired.