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Pan-Seared Salmon with Pomegranate Molasses

Pan-Seared Salmon with Pomegranate Molasses
Total Time:
30 minutes


1 lemon, for juice
1 cup pomegranate juice
1/4 cup + 2 teaspoons brown sugar, divided
1/2 teaspoon red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon pepper
1 1/2 lb salmon fillet, skin removed, divided into 4 pieces
Cooking spray
1 tablespoon fresh mint, finely chopped
4 tablespoons pomegranate arils, for serving (optional)


  1. Squeeze lemon for juice (2 tablespoons). Pour juices, 1/4 cup sugar, and red pepper flakes in medium saucepan on medium. Bring to a boil; reduce heat to medium-low and simmer 12–15 minutes or until reduced to 1/2 cup.
  2. Preheat large, nonstick sauté pan on medium 2–3 minutes. Combine salt, pepper, and remaining 2 teaspoons sugar. Rub sugar mixture onto salmon and coat with spray (wash hands).
  3. Place salmon in pan. Cook 2–3 minutes on each side or until browned and flesh is opaque and flakes easily. Chop mint. Drizzle salmon with molasses and sprinkle with mint and arils (if desired). Serve.
Always check fish for bones and cook to an internal temperature of 145°F.

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Nutritional Information

Amount per 1/4 recipe serving: Calories 380, Total Fat 13.00g, Sat Fat 2.00g, Trans Fat 0.00g, Chol 105mg, Sodium 570mg, Total Carb 24g, Fiber 0.00g, Sugars 23g, Protein 39g, Calc 2%, Vit A 0%, Vit C 0%, Iron 10%

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