Roasted Salmon With Pomegranate Butter Sauce Recipes

Steps:

• Whisk pomegranate juice, soy sauce, and garlic together in a shallow non-reactive bowl until marinade is well mixed. Add salmon and turn to coat. Cover and marinate for 15 minutes.
• Heat olive oil in a skillet over medium heat; add garlic from the marinade and cook until lightly browned, 1 to 2 minutes. Pour in the marinade and cook until reduced and thickened to a glaze, 4 to 5 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook salmon on the preheated grill until flesh flakes easily with a fork, about 3 minutes per side. Serve salmon topped with glaze and garnished with pomegranate seeds.

Steps:

• Preheat oven to 400 degrees. Lightly oil a large rimmed baking sheet.
• Run your fingers over the side cut of the salmon, feeling for any pin bones.
• If necessary, pull any bones out with sterilized tweezers. Place the salmon on the baking sheet, flesh side up. Season the salmon with salt and pepper. Cut vertically into 6 equal portions, but do not separate the pieces (this makes the salmon easier to serve after cooking).
• Roast the salmon until it shows just a hint of bright pink when prodded at the center of one of the cuts with a knife, 12 to 15 minutes.
• Meanwhile, make the pomegranate butter sauce. Bring the pomegranate juice, red wine, shallots,and rosemary to a boil in a nonreactive medium saucepan over high heat. Cook until the mixture is reduced to 2 tablespoons, about 6 minutes. Reduce the heat to very low.
• Remove the pan from the heat and whisk in one tablespoon of the butter. Whisk until the butter softens into a creamy texture, occasionally returning the pan to the heat to keep it warm, but not hot. Repeat with the remaining butter, one tablespoon at a time. Season with salt and pepper to taste. Do not bother to keep the sauce piping hot; it will be warmed by the heat of the salmon.
• Serve on individual dinner plates and spoon the sauce on top; serve immediately.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place butter in a microwave-safe bowl and melt in the microwave, about 30 seconds. Add crushed garlic to butter and stir. Season sauce with salt, pepper, and oregano.
• Place salmon fillets on a large sheet of aluminum foil and pour sauce on top. Wrap tightly to enclose; place on a baking sheet.
• Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes.

Steps:

• Preheat the oven to 475 degrees. Place the butter and half the herb in a roasting pan just large enough to fit the salmon and place it in the oven. Heat about 5 minutes, until the butter melts and the herb begins to sizzle.
• Add the salmon to the pan, skin side up. Roast 4 minutes. Remove from the oven, then peel the skin off. (If the skin does not lift right off, cook 2 minutes longer.) Sprinkle with salt and pepper and turn the fillet over. Sprinkle with salt and pepper again.
• Roast 3 to 5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer. Cut into serving portions, spoon a little of the butter over each and garnish with the remaining herb. Serve with lemon wedges.

Steps:

• Preheat oven to 475 degrees. Place butter on a rimmed baking sheet and season with salt and pepper. Place sheet in oven until butter melts, about 1 minute.
• Carefully remove sheet from oven and place salmon on top of butter, skin side down; season with salt and pepper. Return sheet to oven.
• Roast until salmon is just cooked through, 8 to 12 minutes, checking frequently. It will flake easily when done. Sprinkle with parsley and serve.