This delicious grilled salmon dish is both light and deeply flavorful. The orange and pomegranate glaze adds citrusy sweetness, there’s warmth from ginger and a hint of spice from the chili and garlic – adjust these to your personal preferences.

Recipe Difficulty Easy

Ingredients

  • 1/3 cup orange juice, preferably freshly squeezed
  • 1/3 cup pomegranate juice
  • 1 1” piece ginger, peeled and sliced
  • 1 garlic clove, smashed
  • 1/2 tsp. red chili flakes
  • 1/4 cup honey
  • 1 sprig fresh thyme (or 1 tsp dried thyme)
  • 1 tbsp. grated orange zest
  • 4 Fresh Atlantic Salmon Portions
  • 1 tbsp. vegetable oil, plus more for oiling grill
  • 1/8 tsp. salt
  • 1/8 tsp. black pepper
  • Pomegranate seeds

Directions

  1. In a small pot over medium-high heat, heat orange juice, pomegranate juice, ginger, garlic and chili flakes to a simmer; cook 5 minutes.
  2. Stir in the honey, thyme, and orange zest.
  3. Reduce mixture to 1/3 cup; about 8 to 10 minutes.
  4. Remove from heat and discard ginger, garlic, and thyme sprig. Divide glaze in half and set aside one half in a small bowl for serving.
  5. Lightly oil a clean grill and preheat to medium high (375°F).
  6. While the grill is heating, pat salmon thoroughly dry with paper towels.
  7. Brush both sides of each portion with vegetable oil and sprinkle with salt and pepper.
  8. Lay salmon flesh side down on the grill and cook, without moving, for 4 minutes.
  9. Carefully flip salmon skin side down and brush well with remaining glaze.
  10. Cook 2 minutes, then brush again with glaze. Cover grill and cook 1 minute.
  11. Remove to a plate and allow to rest 5 minutes before serving.
  12. Garnish with pomegranate seeds, if using, and serve with reserved sauce on the side.


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