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closeup of orange glazed salmon with rosemary, pomegranate seeds and sliced oranges in a skillet
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Orange Glazed Salmon with Rosemary and Pomegranate

Orange Glazed Salmon feels fancy but is so easy to make… and with just one pan! Simple, bright, and infused with rosemary-citrus flavor.
Author: Donna Elick
Servings: 4
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 4 salmon fillets 4 to 6 ounces each and about 1 inch thick
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh ground black pepper
  • 1 tablespoon minced garlic about 3 cloves
  • 2 to 3 sprigs fresh rosemary
  • 1/2 cup fresh orange juice (from about 2 oranges)
  • 1/4 cup honey
  • 1 tablespoon cornstarch
  • 3 tablespoons water
  • 1/4 cup pomegranate seeds

Instructions

  • HEAT PAN: Place a large cast-iron skillet over medium-high heat. Add 1 tablespoon extra virgin olive oil and heat until shimmering.
  • SEASON SALMON: Sprinkle the salmon fillets evenly with 1 teaspoon kosher salt and ½ teaspoon fresh ground black pepper.
  • SEAR SALMON: Add the salmon fillets to the hot skillet, flesh-side down. Cook for 3 to 4 minutes per side, until golden on the outside and just cooked through. Transfer salmon to a plate.
  • LOWER HEAT: Reduce the heat to medium-low.
  • COOK GARLIC: Add 1 tablespoon minced garlic to the skillet and cook for about 30 seconds, stirring constantly, until fragrant.
  • MAKE GLAZE: Add the rosemary sprigs, ½ cup fresh orange juice, ¼ cup honey, 1 tablespoon cornstarch, and 3 tablespoons water to the skillet. Stir constantly for 1 to 2 minutes, until the glaze thickens and turns glossy.
  • FINISH: Stir in ¼ cup pomegranate seeds. Return the salmon to the skillet and spoon the orange glaze over the fillets until well coated.
  • SERVE: Remove rosemary sprigs and serve the salmon hot with extra glaze from the pan.

Notes

Make-Ahead: The orange glaze can be made up to 1 day ahead and reheated gently before adding the salmon.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat gently in a skillet over low heat, spooning glaze over the salmon until warmed through.
Glaze Tip: The glaze thickens quickly as it cools. If it gets too thick, stir in 1 to 2 tablespoons water or orange juice to loosen.
Ingredient Note: Fresh orange juice gives the brightest flavor, but bottled juice works in a pinch.

Nutrition

Serving: 1 | Calories: 371cal | Carbohydrates: 25g | Protein: 34g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 659mg | Sugar: 21g | Fiber: 1g | Calcium: 33mg | Iron: 2mg