Pomegranate Glazed Salmon (Gluten Free)
For a special meal, try this Pomegranate Glazed Salmon (Gluten Free). It will seem like you're eating at a fine establishment! It's so easy, but no one will know that you didn't spend extra time fixing dinner!
Ingredients
- 4 6-7 oz. salmon fillets, skin on, if grilling
- 2½ tbsp pomegranate jelly
- 2 tbsp unsalted butter, divided or dairy free butter, gluten free if needed
- ¼ teaspoon paprika gf
- 1 large clove garlic, crushed
- 1 tbsp lemon juice
- 1 tbsp Tamari, Gluten Free Soy Sauce or Coconut Aminos
- ¼ teaspoon Kosher salt
- Pinch of black pepper
- ⅛ teaspoon crushed red pepper flakes, optional gf
- ½ cup pomegranate arils, divided
- ⅛ cup chives, minced or sliced
Instructions
- In a small bowl combine the pomegranate jelly, 1 tablespoon butter, paprika, lemon juice, garlic, Tamari or Gluten Free Soy Sauce, salt, pepper, and red pepper. Add half of the pomegranate arils. Heat the glaze in a saucepan over low heat until just simmering, or heat in the microwave for 30 seconds. Stir and heat for another 20-25 seconds.
- Bring the salmon to room temperature for 40 minutes. Rinse and pat dry with paper towels. Lightly salt and pepper the fish.
- Reserving half of the sauce to brush the fish with, and with the other half add to a serving dish, with the remaining pomegranate arils and the remaining 1 tablespoon of butter. Warm in a 200 degree oven for 8-10 minutes, while salmon is cooking.
- Heat the grill to approximately 400℉. Brush olive oil on the fish. Spray the grill with a small amount of oil (only on the portion you will cook the fish on.) Set the fish on the grill, skin side up. Grill for 5 or 6 minutes. The fish should remove fairly easy from the grill.
- The fish should remove fairly easy from the grill. Turn the fish over after gently loosening from the grill. Baste the fish with the glaze a couple of times, when it's finishing it's cooking on the second side.
- Check the temperature after approximately 4 minutes after turning. Continue grilling until you've reached the desired temperature. According to the FDA salmon should be cooked to 145℉. We like ours about 140℉. Many people like theirs much less than that!
- Remove the fish to the serving dish with the remaining warmed glaze. Spoon sauce and arils over the salmon. Top with minced chives.
Notes
To bake this in the oven, preheat the oven to 400 degrees. Heat a skillet with 1 tablespoon of vegetable oil. Sear the non-skin side for for 3-4 minutes, without touching.
Gently remove the fish pieces (they should pull away fairly easy) and place skin side down on a parchment lined baking sheet. Brush with the glaze. move to the oven for 7-14 minutes, brushing glaze on two more times.
Remove from the oven when desired temperature has been reached. Warm the other half of the sauce/glaze for just a few minutes to heat. Add more sauce and pomegranate arils to the top of the fish and sprinkle chives over before serving.
Note: if you don't have pomegranate jelly you could substitute 2 tablespoons of pomegranate juice and 2 tablespoons of honey.