• Liz Shumpes

    Wife, mom, realtor, lover of red wine and all things dark chocolate!
    Enjoying life one meal at a time!

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Smokey Chipotle-Pomegranate Glazed Salmon

While perusing the internet, I ran across this chipotle-pomegranate glaze over on Simply Scratch.  She had roasted a pork tenderloin in the oven and glazed it with this sauce.  It looked and sounded delicious, but I had salmon out to cook that evening and wondered how the glaze would pair with my salmon. Just when I thought I had eaten salmon every way possible, I tried this and loved it! The smokiness of the chipotle chilies combined with the sweetness of pomegranate juice is just a party in your mouth!

Smokey Chipotle-Pomegranate Glazed Salmon

Smokey Chipotle-Pomegranate Glazed Salmon

 Smokey Chipotle-Pomegranate Glazed Salmon

Adapted from Simply Scratch


  • 3 cloves garlic, minced
  • 2 tablespoons olive oil, more for searing
  • 3 chipotle peppers in adobo sauce (from a can), roughly chopped
  • 2 teaspoons adobo sauce (from the can of chipotle peppers)
  • 2 tablespoons tomato paste
  • 2 tablespoons molasses
  • 1 tablespoon dark brown sugar
  • ½  teaspoon dried mustard
  • 1 cup pomegranate juice
  •  juice of half a lemon
  •  salmon filets (6-8oz each, skin off) **See Liz’s Tidbits**


Preheat oven to 425°.

Heat 2 tablespoons olive oil in a skillet over medium heat.  Add minced garlic and sauté just until fragrant, about a minute, taking care not to let it burn. Add chopped chipotle peppers and adobo, tomato paste, dark brown sugar, dried mustard, molasses and pomegranate juice to the skillet stirring to combine all ingredients. Simmer, and let reduce for 10-15 minutes until slightly thickened. Remove from heat, and stir in lemon juice.

Heat an oven proof, non-stick skillet over medium-high heat. Lightly brush tops of salmon filets with olive oil, and season with salt & pepper. When skillet is hot, add about a tablespoon olive oil to the skillet, put in salmon seasoned-side down, searing until a light brown crust forms, 2-3 minutes. Turn filets over, and immediately place into the preheated oven. Roast 3-5 minutes or until cooked to your preference.  Remove from oven, and top with glaze.

Any unused glaze can be refrigerated for up to 3 weeks.

Liz’s Tidbits:

  • This would also work as a glaze for a whole side of salmon either roasted or grilled.

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