Glazed Salmon

This is one of the recipes I just keep on making, but somehow I never posted about it. The idea came from Nigella Lawson’s Forever Summer, where she used a similar marinade for salmon kebabs on the barbecue. Over time I played with the ratio of ingredients until I thought it was perfect and nowadays I prepare this in seconds.

It’s my favorite way to make Glazed Salmon and it gives the fish a gorgeous shiny gloss. It’s basically just a marinade; delicious and intense in all his simpleness. It’s the combination of the sticky honey combined with the deep, sweet and slightly sour pomegranate molasses and a touch of salty honey that makes this dish so good. It’s something you can’t make just once, it’s just too delicious!

When I cook the salmon, I usually add the marinade the last minutes for a lick-your-fingers-good sauce.


glazed salmon    glazed salmon


Pomegranate molasses may not be in your cupboard yet, but I can really recommended it (not only for this dish: it’s also delicious in salads, sprinkled over grilled vegetables, to give sauces an extra deepness or sweet bakes a nice touch).

Because of the Middle-Eastern flavor of the pomegranate, I like to serve this glazed salmon with some couscous. But I have to say it’s equally good with some fried gnocchi (or any side for that matter)!


glazed salmon

Glazed Salmon

Prep Time: 3 minutes

Cook Time: 8 minutes

Total Time: 1 hour, 11 minutes

Serving Size: 4

Glazed Salmon


4 salmon fillets (skinless), about 5 to 6 ounce (150 gr.) each
¼ cup (4 tablespoons) pomegranate molasses
¼ cup (4 tablespoons) good quality honey
2 teaspoons soy sauce
2 tablespoons olive oil


  1. Mix the molasses, honey and soy sauce in a bowl until combined.
  2. Put this marinade in a Ziploc-bag (you may need more than one), add salmon and close the bag. Let the salmon marinate for at least an hour in the fridge. Let come to room temperature before cooking.
  3. Cook the marinated salmon fillets in a skillet with some olive oil on both sides for approx. 6-8 minutes or until cooked to your liking (please don’t overcook!). Add the reserved marinated the last two minutes; this will form a delicious sauce.

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