top of page

Pomegranate & Mint Baked Salmon with Honey

Pomegranate & Mint Baked Salmon with Honey

By Debbie Kornberg

(Serves 4) 


1.5 pounds salmon (remove skin from bottom)

1 Tbsp. SPICE + LEAF Salmon Spice Blend

1/8 tsp. sea salt - optional

5 garlic cloves, chopped

1/8 cup pomegranate juice 

1/8 cup honey

2 Tbsp. pomegranate molasses

1 Tbsp. soy sauce (can substitute with Tamari or Coconut Amino to make soy-free and/or gluten-free)

1-2 Tbsp. SPICE + LEAF Galili Premium Israeli Olive Oil

3 Tbsp. fresh mint, chopped, (save one Tbsp. for garnish)

1/2 lemon, juice one good squeeze over fish after cooked

3 Tbsp. pomegranate seeds, sprinkled over cooked fish for garnish


  • Step 1: Preheat oven to 350 degrees.

  • Step 2: Place salmon in glass baking dish (Pyrex recommended). Rub Salmon Spice Blend onto salmon. Add salt.

  • Step 3: In a bowl, combine garlic, pomegranate molasses, pomegranate juice, soy sauce, honey, olive oil & mint. 

  • Whisk together well. Pour sauce over fish.

  • Step 4: Optional: Cover fish and place in the refrigerator to marinate for up to 6 hours.

  • Step 5: Bake for 15-20 minutes. Fish should have an internal temperature between 140 - 145 degrees. When done, squeeze lemon juice on top of fish. Garnish with pomegranate seeds and the remaining chopped mint.

Salmon Spice Blend

Salmon Spice Blend

bottom of page