Pan Seared Salmon with Pomegranate Reduction – made with salmon, vegetable oil, shallots, garlic, ginger, red wine, orange juice, pomegranate juice, star anise, butter, honey, and garnished with cilantro and pomegranate seeds for a flavorful, tangy dish.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
When I first tried this recipe, I was searching for something special to impress my mom during one of her visits. I vividly remember the gleam in her eyes as she took that first bite of perfectly grilled salmon draped in a rich, tangy pomegranate reduction. Ever since then, it’s been one of her all-time favorites, and frankly, mine too. Fast forward a few years, after leaving our grill in San Diego during a move, I wasn’t discouraged—what’s life without a clever pivot? The trusty frying pan became my hero, delivering the same incredible dish differently.
What I love most about this recipe is how indulgent it feels while remaining clean and healthy. Its vibrant flavors make it feel like a celebration on any random Tuesday. Plus, with my husband’s aversion to seafood, I always get to enjoy this masterpiece all by myself—true decadence!
Why You’ll Love This Pan Seared Salmon with Pomegranate Reduction
This recipe isn’t your average salmon dish—it’s a showstopper. Here’s why:
– The tangy, slightly sweet pomegranate reduction pairs PERFECTLY with the rich, buttery salmon.
– It’s versatile—whether grilled or pan-fried, the salmon holds its own while letting the sauce shine.
– The addition of ginger and star anise gives the dish a sophisticated, warm spice note you can’t resist.
– Not only does it taste incredible, but it’s visually stunning. Those pops of pomegranate seeds and fresh cilantro? Instagram-worthy.
Ingredient Notes
The ingredients all come together beautifully, with a few key players working magic behind the scenes. Here’s what to know:
- Salmon: Opt for wild-caught for the best flavor and texture. Keep the skin on if you love a crispy finish.
- Pomegranate juice: Unsweetened juice is key to achieving that tangy balance—don’t substitute sweetened varieties.
- Star anise: This star-shaped spice brings warmth and depth to the reduction. Skip it, and you’ll miss a crucial layer of flavor.
- Fresh ginger: Adds zestiness and a touch of spice to elevate the sauce. Don’t skimp here—it makes all the difference.
- Honey: This bit of sweetness rounds out the acidity of the pomegranate and wine perfectly.
How To Make This Pan Seared Salmon with Pomegranate Reduction
This dish involves a few steps, but they’re all pretty straightforward and so worth it. Here’s how:
- Step 1: Heat a saucepan over medium heat and add 1 tablespoon of oil. Sauté the shallots until soft and golden, then stir in garlic and ginger for a minute.
- Step 2: Pour in the red wine and let it reduce by half. Then, add the orange juice, pomegranate juice, and star anise. Let it simmer until reduced by half for a concentrated punch of flavor.
- Step 3: Whisk in butter, honey, and the cornstarch mixture to thicken the sauce. Once silky, season with salt and pepper to taste, strain, and set aside.
- Step 4: Brush the salmon fillets with oil, season, and pan-sear them over medium-high heat for 3–5 minutes per side. Let them rest as you finish the sauce.
- Step 5: Plate the salmon and drizzle generously with the luscious pomegranate reduction. Garnish with pomegranate seeds and fresh cilantro for a pop of color and flavor.
Storage Options
Got some leftovers? Lucky you! Store the cooked salmon in an airtight container in the fridge for 2–3 days. Keep the reduction sauce separate in another container to maintain its flavor.
For freezing, wrap the salmon tightly and freeze for up to 1 month. Thaw in the fridge overnight and reheat gently in a skillet. Warm the sauce over low heat, stirring occasionally so it doesn’t separate.
Variations and Substitutions
Sometimes tweaks can take this dish to the next level. Here are a few suggestions:
- Swap salmon for another fish: Trout or Arctic char can be used for similar flavor profiles.
- Make it vegetarian: Replace salmon with roasted cauliflower steaks and slather them in the sauce.
- No star anise? No problem: Use a pinch of Chinese five-spice powder for a similar effect.
What to Serve with This Pan Seared Salmon with Pomegranate Reduction
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
This recipe shines on its own, but pairing it with the right sides takes it over the top:
- Roasted Brussels Sprouts: Their caramelized nuttiness balances the tangy reduction perfectly.
- Buttery Mashed Potatoes: A creamy, comforting base to soak up all that luscious sauce.
- Wild Rice Pilaf: Adds earthy chewiness and soaks in the rich pomegranate flavors.
FAQ
Q: Can I use bottled pomegranate reduction instead?
A: While you can, making it from scratch gives you control over the sweetness and depth of flavor—highly recommended!
Q: Can this dish be made ahead?
A: Yes! The sauce can be made up to 2 days in advance. Just reheat gently before serving.
Q: Is grilling better than pan-searing?
A: Both methods are fantastic! Grilling adds a smoky flavor, while pan-searing gives you that crispy crust. It’s a win-win either way.
Pan Seared Salmon with Pomegranate Reduction
Ingredients
Pomegranate Reduction Sauce
- 1 tbsp (15 ml) vegetable oil
- 1 shallot minced
- 1 clove garlic sliced thin
- 1 tsp fresh ginger grated
- 1/4 cup (60 ml) red wine
- 1/4 cup (60 ml) orange juice preferably fresh squeezed
- 1 cup (240 ml) unsweetened pomegranate juice
- 2 star anise pods
- 2 tbsp (28 g) butter
- 1 tbsp (21 g) honey
- 1 tsp (3 g) cornstarch
- 1 tbsp (15 ml) water for mixing with cornstarch
Salmon
- 4 fillets (680 g) salmon each about 6 ounces
- vegetable oil for brushing salmon
- salt and pepper to taste
Garnish
- pomegranate seeds for garnish
- cilantro for garnish
Equipment
- Saucepan
- Large skillet
- Sieve
- Whisk
Instructions
- Warm a saucepan over medium heat, add 1 tablespoon of the oil. Add the shallot and cook until softened and just starting to brown. Add garlic and ginger, cook for one minute. Add wine and reduce by half.
- Add orange juice, pomegranate juice, and star anise. Bring to a boil and simmer over medium heat until reduced by about half. Whisk in the butter and honey, then the cornstarch mixture. Continue whisking while it thickens, about 2 more minutes. Add salt and pepper to taste, strain through a sieve, and set aside.
- Set a large pan over medium high heat. Brush the salmon with oil and season with salt & pepper on both sides. Cook the fillets for 3-5 minutes per side (depending on the size), until nicely browned and almost cooked through. They'll continue to cook as they rest.
- Garnish with pomegranate reduction, pomegranate seeds, and cilantro.
