Cranberry and Pomegranate Glazed Grilled Salmon By Chef Nina Timm


  • 4 salmon fillets (about 200 g per fillet)
  • salt and black pepper to taste
  • Basil and pomegranate pips to garnish (optional)
  • Cranberry Honey and Pomegranate Marinade/sauce
  • 125 ml/ ½ cup cranberry jelly
  • 80 ml / ⅓ cup light soy sauce
  • 60 ml / ¼ cup pomegranate juice
  • 5 ml / 1 t smoked Paprika
  • juice of 1 lime


  1. In a small bowl whisk together the cranberry jelly, soy sauce, cranberry juice, smoked
    paprika and lime juice.
  2. Place the salmon filets in a large ziplog bag. Pour half of this sauce over the salmon fillets,
    close the bag and refrigerate for at least 30 minutes.
  3. Preheat the oven to 400° F. Line a baking sheet with silicon paper.
  4. Remove salmon from the marinade and place them on the lined baking sheet. Lightly
    season with salt and pepper.
  5. Bake the fillets for 12 – 15 minutes or until they are done to your liking. I brushed mine with
    the marinade once during cooking. NOW THROW THE MARINADE AWAY

    To make the sauce

    Place the remaining sauce into a small saucepan and bring to a boil. Reduce the heat and
    cook for about 5 min until the sauce has reduced to a glaze.
    Remove salmon from the oven, place on a beautiful plate. Drizzle the sauce over the salmon
    and garnish with pomegranate pips and fresh basil.