Baked Salmon with Pomegranate Salsa

The first time I really understood what salmon could be was at a dinner party where I showed up with a dish I was nervous about. I'd just discovered pomegranate molasses at a specialty market, and I wanted to use it, but I wasn't sure how. That night, the idea came together: something bright and tangy to cut through the richness of the fish, something that felt both elegant and completely unpretentious. One guest went back for seconds before I'd even finished plating the first round.

What I love most about this recipe is how it handles those moments when you're cooking for people who have different tastes. The salmon is just salmon—no apologies, no heavy cream—and the salsa sits on top like a celebration. My mom, who usually leaves herbs on the side of her plate, ended up mixing it into every bite, and I remember thinking that's when you know a recipe is actually working.

Ingredients

• Salmon fillets (4, about 6 oz each): Look for fillets that are firm and smell like the ocean, not fishy—that's the difference between fresh and old. I buy them the day I'm cooking because salmon waits for no one.
• Olive oil: Use something you'd actually taste for drizzling; it's doing real work here.
• Sea salt and black pepper: Good quality versions make a difference you'll actually notice.
• Lemon slices: These sit on top of the salmon while it bakes and perfume the whole thing from the inside out.
• Pomegranate seeds (2/3 cup): They burst with tart sweetness and add those little textural surprises that make people ask what makes this different.
• Toasted walnuts (1/2 cup, chopped): Toasting them yourself takes two minutes and completely changes their flavor from flat to nutty and alive.
• Fresh parsley and mint (1/2 cup and 1/4 cup): Fresh herbs are non-negotiable here; they're the whole point of the salsa.
• Red onion (2 tbsp diced): It stays raw and sharp, cutting through everything with a clean bite.
• Extra-virgin olive oil and lemon juice: These bind the salsa together and keep it tasting bright.
• Pomegranate molasses (1/2 tsp, optional): If you can find it, use it—it adds a depth that pomegranate seeds alone can't give you, but it's truly optional.

Instructions

Get Your Oven Ready:

Preheat to 200°C (400°F) and line your baking sheet with parchment paper so cleanup is a dream and nothing sticks. This takes two minutes but saves you so much later.

Season and Place Your Salmon:

Pat the salmon dry with paper towels (this matters more than people think), then arrange on the prepared sheet. Drizzle with olive oil, season generously with salt and pepper, and top each fillet with a lemon slice.

Let the Oven Do Its Thing:

Slide the salmon in and set a timer for 12 to 15 minutes. The exact time depends on how thick your fillets are, but you're looking for the moment when the flesh flakes easily and turns opaque—overcooking salmon is the biggest regret people have with this dish.

Build Your Salsa While You Wait:

In a bowl, combine the pomegranate seeds, toasted walnuts, parsley, mint, red onion, olive oil, and lemon juice. Taste it before you add salt and pepper because the pomegranate is already adding sweetness and the red onion is already sharp. If you're using pomegranate molasses, this is when it goes in.

Bring It All Together:

Remove the salmon from the oven and let it rest for two minutes so it stays tender. Transfer each fillet to a plate, spoon the salsa generously over the top, and serve immediately while everything is still warm.

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I had a moment once where a friend who said he didn't like fish came to dinner, and I almost talked myself out of making this. I made it anyway, and watching him ask for the recipe was one of those small kitchen victories that stays with you. It taught me that what people think they like and what they actually love are sometimes completely different things.

Why This Combination Works

The pomegranate brings sweetness and acidity, the walnuts add earthiness and texture, and the fresh herbs make everything feel clean and light. The salmon's richness needs that brightness to really shine. It's a combination that sounds sophisticated but tastes natural, like flavors that always belonged together and you're just the one who finally put them on a plate.

Serving Ideas

Serve this with something that won't fight for attention: herbed couscous soaks up the extra salsa beautifully, or a simple green salad with lemon vinaigrette lets the salmon stay the star. I've also served it over quinoa for friends who needed something more substantial, and it works just as well cold the next day, which is rare for baked salmon.

Making It Your Own

This recipe is flexible in the way the best recipes are. If walnuts aren't for you, toasted pumpkin seeds do the same work. If pomegranate molasses is hard to find where you are, a tiny bit of balsamic vinegar adds that same dark complexity. I once made this with cilantro instead of parsley and it was entirely different but entirely delicious.

• Swap any nuts for toasted pumpkin seeds or sunflower seeds if allergies or preferences call for it.
• Add a pinch of sumac to the salsa if you want an extra layer of tartness without more lemon.
• Double the salsa recipe and serve it alongside warm flatbread as an appetizer at your next gathering.

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This dish has become one of those recipes that lives in my regular rotation because it never gets old. It's the kind of meal that makes you feel like you're taking care of yourself and impressing people at the same time, which is really all any of us want from dinner.

Recipe FAQs

→ Can I use other nuts?

Yes, you can substitute walnuts with toasted pumpkin seeds for a nut-free version or almonds for a different crunch.

→ Is the pomegranate molasses necessary?

No, pomegranate molasses is optional. It adds extra tang and depth, but fresh lemon juice provides enough acidity if omitted.

→ How do I know when the salmon is done?

The salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C).

→ Can I grill the salmon instead?

Absolutely. You can grill the salmon fillets over medium-high heat for about 4-5 minutes per side instead of baking.

→ What should I serve this with?

This pairs well with herbed couscous, quinoa, roasted vegetables, or a simple green salad for a complete meal.