Middle Eastern Glazed Salmon

9 June

Preparation time: 30 minutes + 20 minutes marination | Serves: 2-4 people

This Middle Eastern Glazed Salmon with pomegranate molasses is my go-to recipe when I want something quick, healthy, and absolutely delicious.

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Why you’ll love this Middle Eastern Salmon Recipe -

The combination of sweet pomegranate, smoky paprika, and bright citrus creates an incredible glaze that caramelises beautifully in the oven, giving you perfectly cooked salmon with tender, flaky centre every time.

While marination isn’t strictly required, those extra 20 minutes make a big difference. Make this roast salmon for a quick but impressive weeknight dinner, or while hosting (it's naturally gluten-free, dairy-free, and keto-friendly so great for dietaries) - your guests will love it!

Middle Eastern Salmon glazed with pomegranate and orange

Middle Eastern Salmon with tomato and green leaf salad

Ingredients used in this Glazed Salmon recipe -

I like balancing sweet and spicy flavours and this baked salmon recipe does just that. The marinade includes sticky, sweet pomegranate molasses (a Middle Eastern pantry staple but check out my notes for swaps), fresh orange juice for brightness, smoked paprika and sumac for depth, bound together by good quality extra virgin olive oil.

How to serve this glazed salmon -

This tender salmon pair wonderfully with simple sides like this fresh tomato salad, or create a more substantial meal with fluffy couscous, spiced rice, or warm flatbread for a complete Middle Eastern feast.

Find more suggestions and tips in the recipe notes below.

Ingredients

2 large salmon fillets (around 250gms each)

Marinade -

1 orange (juice half and slice half into slices)
2 tbsps. extra virgin olive oil
2 tsps. smoked paprika
1 tsp. sumac
2 tsps. salt (or more, according to taste)
1 tbsp. pomegranate molasses

Method

For the marinade -

Mix olive oil, orange juice, paprika, pomegranate molasses, sumac and salt in a bowl together.
Arrange salmon fillets on a lined baking tray.
Brush generously with marinade (save some for later). Let sit for 20 minutes, then top with orange slices.
Preheat the oven to 180ºC
Place marinated salmon in the oven for 10 minutes. Baste with reserved marinade, then continue cooking for another 6-8 minutes until just cooked through.
Let the fillets rest for 2-3 minutes before serving.
Drizzle with extra olive oil and sprinkle with sumac. Serve straightaway.

RECIPE NOTES

Swaps, Serves & Storage

Can I use any other fish for this recipe
I haven’t tried this marinade on another fish, but I have used it for chicken and it works really well! Adjust the cooking time accordingly.
Do I have to use the 250 gms fillets?
I came across the large fillets and they worked really well for this recipe, however it’s also perfect for a 4x pack of salmon like this one.
What can I use instead of pomegranate molasses?
Swap the pomegranate molasses for honey and a squeeze of lemon juice. You won’t get the same flavours, but the sweetness and tang is similar.
What can I use instead of sumac?
Replace the sumac with lemon zest or a squeeze of lemon juice.
Can I make this recipe in the air fryer or on the stove?
This Middle Eastern salmon recipe is easily adapted to be cooked on the stove or air fryer.
Stovetop Method: Heat a large skillet over medium-high heat with a little oil. Sear the marinated salmon for 5-6 minutes per side, basting with reserved marinade halfway through.
Air Fryer Method: Preheat air fryer to 180°C. Cook marinated salmon for 7-8 minutes, flipping halfway and brushing with reserved marinade and cooking for another 3-4 minutes. Check for doneness with a fork.
Can I make this recipe ahead of time?
I would suggest making the marinade or marinating the fish ahead of time, and cooking it just before serving. Reheating salmon often overcooks the fish, leading to a tougher texture.

Tips & Tricks

How to cook salmon perfectly - I prefer my salmon cooked medium-rare – beautifully pink and flaky in the middle with just-set edges. Since this recipe uses skinless fillets, oven-roasting with a halfway basting creates an almost caramelised crust from the marinade. For sizeable fillets (around 250g each), an 18-20 minute cooking time delivers the best results.