Salmon fillet with orange and pomegranate sauce

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  • 4 pieces of salmon fillet, around 9 oz each
  • 2 garlic cloves, mashed
  • 1 tsp pepper
  • 2 tbsp lemon juice
  • 1/3 cup white wine
  • 2 tbsp olive oil
  • 1 tsp salt
  • 2-3 tbsp butter

Pomegranate sauce:

  • 1 cup pomegranate arils
  • 3 oranges, peeled and cut into wedges (without skin, pith, or seeds), and the juice left after cutting the oranges
  • Juice of 1 lemon
  • ½ onion, finely chopped (optional)
  • 2 tbsp coriander, minced
  • 1 green chili pepper
  • 2 tbsp olive oil


To prepare the dressing for the salmon, mix the mashed garlic, pepper, lemon juice, white wine, olive oil, and salt. Cover the fish fillets with the marinade and allow to marinate for 1-2 hours.

For the pomegranate and orange sauce, combine the arils, orange wedges, orange juice, lemon juice, diced onion, minced coriander and green chili pepper, olive oil, salt, and pepper. Mix all the ingredients thoroughly and allow to rest in the fridge until the moment of serving the fish.

To cook the fish fillets, heat the butter or oil in a large pan over medium heat, add the salmon fillets, and cook until golden on both sides and cooked to taste. Around 3-5 minutes on each side, depending on the fillets’ thickness.

Serve the fish immediately with a few tablespoons of pomegranate and orange sauce on top of each salmon fillet.