Lemon Pomegranate Salmon

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• 4 fresh salmon fillets
• Juice of 1 lemon
• 1 tbsp. fresh thyme, minced
• 1 tsp. lemon zest
• 2 tsp. pomegranate molasses (see below);
• Seeds from one pomegranate (see video)
• Cooking fat
• Sea salt and freshly ground black pepper


  1. Drizzle the salmon fillets with the lemon juice and sprinkle the thyme on top. Season to taste with salt and pepper and refrigerate for 30 minutes.
  2. Place a skillet over a medium heat and add in some cooking fat.
  3. Add the salmon to the hot skillet and cook for 6 to 8 minutes.
  4. Pour the zest and pomegranate molasses over the fillet. Turn over and cook for another 5 to 6 minutes.
  5. Serve with pomegranate seeds sprinkled on top.

Pomegranate Molasses

Simmer 2 cups of pomegranate juice with ¼ cup of honey for about an hour, or until it’s reduced by half. Refrigerate it until it’s cold, and your molasses is ready to go.

Recipe adapted from Paleoleap.com


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