Baked Salmon with Pomegranate Salsa

I discovered this dish on a crisp autumn evening when my neighbor brought over pomegranates from her garden and challenged me to do something beyond the usual. The way the ruby seeds caught the light as I scattered them over tender salmon felt like I was plating something almost too beautiful to eat. That first bite—the buttery fish meeting bright, tart seeds and the gentle crunch of walnuts—made me understand why she'd been so insistent. Now I make it whenever I need to feel like I'm cooking something special, even on ordinary weeknights.

I made this for my parents' anniversary dinner last spring, and my dad—who claims not to like fish—went back for seconds. He spent most of dinner talking about the walnuts, but I saw him sneaking bites of the salmon when he thought no one was looking. The kitchen smelled incredible, like fresh herbs and lemon, and for once everyone actually stayed at the table to talk instead of rushing through dinner.

Ingredients

• Salmon fillets: Four 6-ounce pieces with skin on will crisp beautifully and stay moist inside, though skinless works just as well if that's what you have.
• Olive oil: Use a decent extra-virgin for drizzling the salsa so you actually taste it, but regular olive oil works fine for the salmon itself.
• Sea salt and black pepper: Fresh pepper makes a noticeable difference here, so if you have a grinder, now's the time to use it.
• Lemon: Sliced lemon on top of the salmon releases its juice as it bakes, infusing the fish gently without you having to do anything.
• Pomegranate seeds: The stars of the show—tart, jewel-like, and worth buying a pomegranate for, or grabbing pre-seeded if you're short on time.
• Walnuts: Toasting them yourself makes them taste deeper and richer than raw, but even store-bought toasted ones will work beautifully.
• Fresh herbs: Parsley and mint feel green and alive, and they're what make this feel like something more than just salmon with fruit on top.
• Red onion: A small amount of raw red onion brings sharpness and a slight bite that balances the sweetness of the pomegranate.
• Pomegranate molasses: This optional ingredient is tangy and concentrated, making the salsa taste more complex if you have it on hand.

Instructions

Get your oven ready and prep your workspace:

Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper—this saves you from scrubbing later and keeps everything from sticking.

Season and arrange the salmon:

Pat your salmon fillets dry, place them on the sheet, drizzle with olive oil, and sprinkle with salt and pepper until it feels right to you. Top each one with a lemon slice so the juice can gently flavour the fish as it cooks.

Bake until it's just cooked through:

Slide it into the oven for 12 to 15 minutes—you'll know it's done when the flesh flakes apart easily with a fork and still has that slight translucence in the centre. Salmon continues cooking a tiny bit after you pull it out, so don't wait until it looks completely opaque.

Build the salsa while everything cooks:

In a bowl, toss together your pomegranate seeds, walnuts, parsley, mint, and red onion. Dress it lightly with olive oil and lemon juice, taste it, and adjust the salt and pepper until it sings—you want the herbs to shine and the pomegranate to taste both sweet and tart.

Finish and serve:

Let the salmon rest for a minute or two right after it comes out of the oven, then transfer each fillet to a plate. Spoon the salsa generously over top so every bite gets pomegranate seeds, walnuts, and herbs.

Save

The first time my daughter helped me make this, she became completely enchanted with the pomegranate seeds, insisting on spreading them across the fish one at a time like she was placing tiny jewels. By the end, salmon covered in both seeds and her fingerprints went to the table, and somehow it tasted even better.

The Magic of Pomegranate

Pomegranate molasses shows up in Middle Eastern kitchens for good reason—it adds a sour, almost floral note that makes people try to guess what the secret ingredient is. You can find it in specialty stores or online, but honestly, fresh lemon juice and the tartness of the raw pomegranate seeds do most of the heavy lifting on their own. If you do have pomegranate molasses, use just a small spoonful because it's concentrated and can easily overpower everything else.

Why Toasted Walnuts Matter

Raw walnuts taste bitter and a little flat, but spending five minutes toasting them on a dry pan transforms them into something warm and nutty that actually complements the salmon instead of fighting it. The salsa needs texture and richness, and toasted walnuts deliver both without making you think you're eating health food. I've learned the hard way that burnt walnuts taste worse than raw ones, so if you're new to toasting, stay in the kitchen and listen for when they start to smell incredible.

Serving and Pairing

This salmon is fancy enough to impress people at a dinner party but simple enough that you can throw it together on a random Wednesday. It plays beautifully with light, fresh sides that don't compete with all those bright herbs and tart pomegranate notes. A grain like couscous or quinoa soaks up any salsa that slides off the fish, or if you want to keep it lighter, a simple green salad with lemon dressing is perfect.

• Serve immediately while the salmon is still warm and the herbs taste fresh.
• If you're cooking for guests, prep your salsa ingredients ahead of time and assemble it just before serving.
• Leftovers are delicious cold the next day, though the herbs will darken—the flavour stays vibrant.

Save

This recipe taught me that the best dishes aren't always complicated—sometimes they're just good ingredients treated with care and served with warmth. I hope it becomes one of those meals you reach for when you want to feel like you're treating yourself.

Common Questions

→ How do I know when the salmon is done?

The salmon is ready when it flakes easily with a fork and the flesh is opaque. This typically takes about 12 to 15 minutes in a 200°C (400°F) oven.

→ Can I substitute the walnuts?

Yes, for a nut-free version, you can use toasted pumpkin seeds or sunflower seeds to maintain the crunch without the tree nuts.

→ Is pomegranate molasses necessary for the salsa?

No, pomegranate molasses is optional. It adds a distinct tangy depth, but you can simply add a little extra lemon juice if you do not have it.

→ What sides pair well with this dish?

This Mediterranean-style salmon pairs beautifully with herbed couscous, fluffy quinoa, roasted vegetables, or a crisp green salad.

→ Can I use dried herbs instead of fresh?

Fresh herbs are highly recommended for the vibrant texture and flavor of the salsa. Dried herbs will not provide the same fresh result.