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Wild Salmon with Pomegranate Teriyaki Marinade

Our pomegranate (of course!) version of teriyaki that whips up with minimum fuss and maximum appeal. Beautiful marinade on simple baked wild salmon.
Makes 2 servings


  • 2 wild salmon fillets, skin on, about 6 ounces each
  • 2 tablespoons Red Crown Pomegranate Reduction*
  • 2 tablespoons brown sugar
  • 2 tablespoons soya sauce
  • 1 teaspoons grated ginger
  • black pepper to taste


  • Preheat oven to 375˚F.
  • Pat salmon dry with paper towel and set aside.
  • In a small bowl, mix together pomegranate reduction, sugar, soya, ginger and pepper. Stir to completely dissolve sugar.
  • Place salmon in large sealable freezer bag and pour in marinade. Gently massage until marinade fully coats salmon. (Make ahead: refrigerate up to 4 hours, and remove 15 minutes before baking).
  • Place salmon, skin side down, on baking sheet lined with foil. Cook for 12-15 minutes, until salmon barely flakes apart when fork is inserted.


Red Crown Pomegranate Reduction is available at select retailers. Check here to find one close to you.