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Pomegranate Salmon

Pomegranate Salmon 52.jpg

Sweet-and-sour combinations work beautifully with salmon. The onions caramelize and contribute a sweet counterpoint to the vinegar. Another quick and delicious dish, just the way I like it— one pan and one step.

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings


  • 1 (3 ½ pound) side salmon, no skin, no bones, trimmed
  • 1 large red onion, sliced very thin
  • ¼ cup olive oil
  • 1 cup pomegranate juice
  • ¼ cup unfiltered apple cider vinegar
  • 2 tablespoons tomato paste
  • Salt and pepper to taste
  • 1 teaspoon turmeric
  • 1 cup pomegranate seeds (optional)


1. Preheat the oven to 425°F.

2. Place the salmon in a pan just large enough to accommodate the fish in one layer. 

3. Scatter the onions on top and on the sides of the fish. Mix the oil, juice, vinegar, tomato paste, salt, pepper, and turmeric in a bowl, and pour over the fish. 

4. Cook about 20 minutes, or a tiny bit more until the fish flakes easily and the liquid thickens. 

Serve hot or at room temperature. Garnish with pomegranate seeds (optional).

Recipe published in JOY of KOSHER with Jamie Geller magazine Fall 2012. Subscribe Now.