Navigate to Food section

Pomegranate Marmaladen Fish

June 11, 2021

A Rosh Hashanah meal shared with family and friends is one of the first acts of the New Year, and it’s as positive and life affirming an act one can perform. After all, nothing says ‘We’re here, we made it through another year, L’Chaim!’ like a festive meal shared and savored with loved ones.

Featured in: A Rosh Hashanah Meal With Meaning


For the Pomegranate Marmaladen Fish

  • 1tablespoon Safflower or canola oil + 1 teaspoon extra virgin olive oil
  • 1large onion, medium dice
  • 2garlic cloves (1 tablespoon), coarsely chopped
  • 1small tomato, chopped or ½ cup diced canned tomatoes
  • 3tablespoons pomegranate molasses
  • 1tablespoon + 1 teaspoon honey
  • ½cup vegetable stock
  • Salt & Pepper, to taste
  • 2-3lb side of salmon or, other firm fleshed fish such as halibut
  • 1tablespoon packed brown sugar
  • Pinch red pepper flakes, optional

For the pomegranate molasses

  • 3cups pomegranate juice
  • cup sugar
  • 2tablespoons fresh lemon juice
Yield: 6-8 main course servings


To make the Pomegranate Marmaladen Fish

  • Step 1

    Preheat oven to 375 degrees. In a large skillet heat oils over medium high heat, add chopped onion and garlic until onion is golden around edges (2-3 minutes). Stir in chopped tomato to the mix, then add pomegranate molasses and honey.

  • Step 2

    Pour vegetable stock into the pan. Simmer for 10 minutes or until the mixture thickens and has the consistency of marmalade.

  • Step 3

    Place salmon in a baking pan large enough to contain it. Season with salt and pepper. Cover exposed side thickly with pomegranate marmalade. Sprinkle brown sugar and red pepper flakes (if using) evenly over marmalade.

  • Step 4

    Cook in oven for 25-30 minutes, or until salmon is prepared to your preferred level of doneness.

  • Step 5

    This dish can be made ahead and reheated.

To make the pomegranate molasses

  • Step 1

    Combine all the ingredients in a saucepan, heat to boiling. Reduce heat and allow to simmer for 60 minutes, or until syrupy. If your molasses thickens too much while cooling, just add a little water to thin it out.

  • Pomegranate Molasses, also known as Pomegranate Concentrate, can be found in Middle Eastern markets, and some kosher supermarkets and gourmet food Stores. I have included a recipe below if you’d like to make your own version from pomegranate juice. It keeps in the fridge for up to a year (!) and can be switched in for vinegar if you’d like to add Middle Eastern flavor to a recipe.