Description
This Quick Air Fryer Pomegranate Glazed Salmon recipe offers a deliciously tangy and sweet salmon dish, enhanced with pomegranate molasses and honey. It is cooked swiftly in an air fryer to achieve a perfectly caramelized glaze and tender, flaky fish. Garnished with fresh pomegranate seeds and parsley, this recipe is a vibrant and healthy meal option that comes together in just 20 minutes.
Ingredients
Scale
Glaze Ingredients
- 1/4 cup pomegranate molasses (thick and tangy, not juice)
- 2 tbsp honey (adds sweetness and helps glaze caramelize)
- 1 tsp garlic powder (or 3 cloves fresh garlic, minced)
- 1/2 tsp red pepper flakes (adjust to taste for heat level)
- Salt to taste
- Black pepper to taste (freshly ground preferred)
Salmon and Cooking
- 1 tbsp olive oil (extra virgin for better flavor)
- 1 lb salmon filets (skin-on or skinless, about 4-6 oz each)
- 2 tbsp pomegranate glaze (reserved from cooking)
Garnish
- Pomegranate seeds (fresh, for bright color and tartness)
- Fresh parsley (finely chopped for garnish)
Instructions
- Prepare the glaze: In a small bowl, combine pomegranate molasses, honey, garlic powder (or minced fresh garlic), red pepper flakes, salt, and black pepper. Stir well to blend all flavors into a thick, tangy, and sweet glaze.
- Preheat the air fryer: Set your air fryer to 400°F (200°C) and allow it to preheat while you prepare the salmon.
- Prepare the salmon: Pat the salmon filets dry with paper towels. Brush each filet lightly with olive oil to prevent sticking and help crisp the surface. Then generously brush each side of the salmon with the prepared pomegranate glaze, reserving about 2 tablespoons for later use.
- Air fry the salmon: Place the salmon filets skin-side down (if skin is on) in the air fryer basket in a single layer without overcrowding. Cook for 5 minutes at 400°F. Check for doneness; the salmon should be opaque and flake easily with a fork. If needed, cook an additional 1-2 minutes to reach preferred doneness.
- Glaze finishing: After cooking, brush the salmon with the reserved pomegranate glaze once again to enhance the flavor and shine.
- Garnish and serve: Plate the salmon filets and sprinkle fresh pomegranate seeds and finely chopped parsley on top for a burst of color and fresh flavor. Serve immediately with your choice of sides.
Notes
- For a spicier glaze, increase the red pepper flakes to 1 teaspoon.
- Skin-on salmon filets help keep the fish moist during cooking but can be removed before eating if preferred.
- If you do not have an air fryer, this recipe can also be cooked under a broiler or in a hot skillet, adjusting the cooking time accordingly.
- Pomegranate molasses is thick and concentrated; do not substitute with pomegranate juice for best results.
- Serve with a side of steamed vegetables or a fresh salad for a balanced meal.
