Mango-Pomegranate Salmon

"My apartment-mate Melinda made up this tasty recipe when we were in college. The start-up costs are a little expensive, but since you only use a little bit of the pricier ingredients each time you make it, I think it's well worth it! Serve it up over rice. It's easy to make and the presentation is very impressive for company. *** Caution: I recommend using dried rosemary and a non-stick pan as using other pans and fresh rosemary have caused the beautiful caramel colored sauce to turn black (no good for presentation, still a great taste). I prefer a wok, but any frying pan will do!"
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Ready In:


  • 4 salmon fillets (you can cut up bigger pieces of salmon)
  • 1 tablespoon pomegranate chipotle barbecue sauce (I use Fischer Wieser, but feel free to substitute, just get something that's thick and will give it ) or 1 tablespoon marinade (I use Fischer Wieser, but feel free to substitute, just get something that's thick and will give it )
  • 12 cup pomegranate juice (such as POM)
  • 2 tablespoons olive oil
  • 2 mangoes
  • 1 teaspoon rosemary
  • 12 teaspoon ground ginger
  • 1 teaspoon cumin


  • Directions:.
  • Peel and chop mango (set aside).
  • Skin Salmon if not pre-skinned and double check for bones.
  • In nonstick pan:.
  • add olive oil, bbq sauce, juice, spices and mango. Let simmer on low-medium heat stirring frequently approximately 10-15 min or until thickened slightly.
  • If using wok, rub salmon slightly on warm sides of pan to sear the bottom and the fish will hold together better. If not using wok just gently place salmon in mango-pom sauce.
  • Flip salmon gently after 5-8 minutes depending on thickness of cuts. Salmon is done when inside of fillets are a paler pink and flake easily. Sauce keeps fish from getting overdone for the most part, so don't stress if you want to give it a little more time.
  • Serve over rice and enjoy!

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  1. Eaten this for many years cooked by my daughter who posted it here but surprisingly never made myself. Her Dad finally has come around to liking salmon so added to the meal rotation. I made a few changes to use ingredients on hand and substituted black cherry juice for the POM. And I used garden fresh sprigs of rosemary without any color change. Served with a nice dry Riesling on the back porch for a delicious meal.


I'm a beginner cook who loves to try new recipes, eat what's in season and feed my family as cheaply and healthfully as possible. Dinner is an adventure I look forward to (almost) every day!
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