Baked Salmon Pomegranate Salsa

I used to think salmon needed complicated sauces to shine, until a neighbor handed me a bag of pomegranates from her tree one November. I had salmon thawing and no plan, so I cracked open the fruit, tossed the seeds with walnuts and parsley, and spooned it over the fish. The tartness cut through the richness in a way I hadn't expected, and I've kept this combination in my rotation ever since.

The first time I made this for my book club, someone asked if I'd trained as a chef. I laughed and admitted I'd just grabbed what was in the fridge and hoped for the best. By the end of the night, three people had texted themselves photos of the platter so they could recreate it at home.

Ingredients

• Skinless salmon fillets (6 oz each): Look for even thickness so they cook at the same rate, and pat them dry before seasoning to help the oil stick.
• Olive oil: A good drizzle keeps the fish moist and helps the seasoning cling without overpowering the delicate flavor.
• Sea salt and black pepper: Simple seasoning lets the salmon and salsa speak for themselves, so don't skip the pepper's subtle heat.
• Lemon slices: They infuse the fish with gentle acidity as it bakes and look lovely on the plate.
• Pomegranate seeds: Fresh arils burst with juice and sweetness, balancing the richness of the fish and the earthiness of the nuts.
• Walnuts: Roughly chopped gives you varied texture, and toasting them for a few minutes deepens their flavor if you have time.
• Fresh flat-leaf parsley: The tender leaves add a clean, grassy note that keeps the salsa from feeling too heavy.
• Red onion: A small dice gives just enough sharpness without overwhelming the other ingredients.
• Extra virgin olive oil: Use your best bottle here, it ties the salsa together and adds a fruity finish.
• Lemon juice: Freshly squeezed is worth it, bottled juice tastes flat next to the bright pomegranate.
• Pomegranate molasses: Optional but magical, it adds a tangy-sweet depth that makes the salsa feel restaurant-level.

Instructions

Get the oven ready:

Preheat to 400°F and line a baking sheet with parchment to prevent sticking. If you skip the parchment, a light brush of oil works just as well.

Season the salmon:

Arrange the fillets with a little space between them, drizzle with olive oil, and sprinkle salt and pepper evenly. Lay a lemon slice on each fillet and let the citrus work its quiet magic.

Bake until flaky:

Slide the pan into the oven and set a timer for 12 minutes, then check with a fork. The fish should flake easily and look opaque, if it's still translucent in the center, give it another 2 minutes.

Mix the salsa:

In a medium bowl, combine pomegranate seeds, walnuts, parsley, red onion, olive oil, lemon juice, molasses if using, salt, and pepper. Toss gently so the seeds don't burst, and taste for balance.

Rest and serve:

Let the salmon sit for a couple of minutes after it comes out, then spoon the salsa over each fillet. Serve right away while the fish is warm and the salsa is cool.

Save

My dad, who claims he doesn't like fish, asked for seconds the first time I served this at a family dinner. He said the crunch and sweetness reminded him of a relish his grandmother used to make, and I realized that sometimes the best compliments come wrapped in stories.

Choosing Your Salmon

I've had good luck with both wild-caught sockeye and farmed Atlantic, but I always check that the flesh looks firm and smells like the ocean, not fishy. If the fillets are much thicker on one end, I fold the thin tail under so everything cooks evenly.

Make-Ahead Strategy

The salsa holds beautifully for a couple of hours in the fridge, covered, which means you can prep it during naptime or before guests arrive. Just give it a quick stir before spooning it over the fish, and taste again in case it needs a squeeze of lemon.

Pairing and Sides

I like serving this with roasted asparagus or a simple arugula salad, something that won't compete with the bright flavors on the plate. A crisp white wine cuts through the richness, but sparkling water with a lemon wedge works just as well if you're keeping it light.

• Swap walnuts for pistachios or pecans if that's what you have on hand.
• Leftover salsa is excellent on grilled chicken, spooned over goat cheese, or tossed with quinoa.
• If pomegranates aren't in season, dried cranberries soaked in warm water for 10 minutes give a similar tart-sweet punch.

Save

This dish has become my answer when I want something nourishing that doesn't require hovering over the stove. I hope it finds a spot in your regular lineup, too.

Recipe FAQs

→ How do you bake salmon to keep it moist?

Drizzle olive oil on salmon before baking and avoid overcooking by monitoring the fillets closely. Baking at 400°F for 12-15 minutes usually yields tender results.

→ What makes the pomegranate walnut salsa flavorful?

The combination of tart pomegranate seeds, crunchy walnuts, fresh parsley, red onion, and lemon juice creates a balanced mix of textures and bright flavors.

→ Can I prepare the salsa ahead of time?

Yes, the salsa can be made up to 2 hours in advance and stored covered in the refrigerator to allow flavors to meld.

→ Are there suitable nut alternatives for the salsa?

Pecans or pistachios can replace walnuts for a similar crunch and flavor profile in the salsa.

→ What wine pairs well with this dish?

Crisp Sauvignon Blanc or light Pinot Noir complements the salmon and the fresh, tangy salsa beautifully.