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Pomegranate-Glazed Salmon with Armenian Rice

Kelly Wearstler loves Los Angeles caterer Lulu Powers and often hires her to prepare inventive, healthy food for events, like this citrusy tart-sweet salmon. Powers pairs it with a pilaf, a riff on a recipe she learned from her husband's Armenian family. Her book, Lulu Powers Food to Flowers: Simple, Stylish Food for Easy Entertaining, comes out next April.


slideshow  More Salmon Recipes

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  • Total Time:
  • Servings: 8

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  • 1/4 cup soy sauce
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh lime juice
  • 2 tablespoons agave nectar
  • 4 garlic cloves, smashed
  • 1 tablespoon finely grated fresh ginger
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground white pepper
  • Eight 6-ounce skinless salmon fillets
  • 1/4 cup pomegranate molasses
  • 2 tablespoons agave nectar
  • 2 tablespoons soy sauce
  • 2 garlic cloves, minced
  • 1 tablespoon finely grated fresh ginger
  • 1 tablespoon finely grated lime zest
  • Salt
  • 1 cup shelled edamame, for garnish
  • 1/2 cup pomegranate seeds, for garnish
  • Armenian Rice, for serving


  1. Combine the soy sauce, olive oil, lemon juice, lime juice, agave nectar, garlic, ginger, salt and white pepper in a large, shallow dish. Add the salmon fillets and turn to coat. Cover and refrigerate for 1 hour, turning a few times.
  2. Meanwhile, in a medium bowl, whisk the pomegranate molasses with the agave nectar, soy sauce, garlic, fresh ginger and lime zest.
  3. Preheat the broiler. Transfer the salmon fillets to a large rimmed baking sheet. Season with salt and brush with half of the glaze. Broil 4 inches from the heat for about 3 minutes, until the fillets begin to brown. Brush the fillets with the remaining glaze and broil for about 3 minutes longer, until richly glazed and the fish is just cooked through. Transfer the fillets to plates. Garnish with the edamame and pomegranate seeds and serve with Armenian Rice.

Suggested Pairing

Tart and lightly sweet, this glazed salmon will go best with a white that has good acidity and its own touch of sweetness. New Zealand Pinot Gris—the same grape as Pinot Grigio—tends to be made in that style, and the current vintage, 2008, is a fine one.

Contributed By Photo © Burcu Avsar Published December 2009

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