Blackened Salmon with Pomegranate Salsa

September 15, 2022

This delicious, showstopping salmon is perfect for Rosh Hashanah and the upcoming Yamim Tovim. The pomegranate salsa takes this dish to a whole new level!

Yield: 4–6 servings



1½ cups multicolored cherry tomatoes, sliced

Arils of 1 pomegranate

½ green pepper, diced

10 fresh mints leaves, washed and chopped

½ cup parsley, washed and chopped

½ teaspoon salt

¼ teaspoon black pepper

Juice of ½ lemon

1½ tablespoons olive oil


1 teaspoon cumin

1 teaspoon ground coriander

1 teaspoon sweet paprika

½ teaspoon crushed red pepper

½ teaspoon garlic powder

½ teaspoon cayenne pepper

1.5 lbs. salmon, cut into 4-oz. fillets

1–2 tablespoons olive oil, divided

1 teaspoon salt

½ teaspoon black pepper


In a medium-sized bowl, combine salsa ingredients.

Preheat broiler on high. Line a broil-safe tray/dish with parchment paper.

In a small bowl, combine spices (excluding salt and pepper).

Place salmon in tray/dish and brush with 1 tablespoon oil. Season with salt and pepper.

Apply seasoning to top of salmon pieces and spread evenly.

Pour 1 tablespoon oil in pan around the fish (for extra-moist fish).

Place in a broiler on the middle rack and broil until browned and cooked through, around 8–15 minutes.

To check for doneness, press a spoon at the center of the fillet. If the fish feels firm and doesn’t jiggle, it is ready.

Baste fish with any liquids in the pan.

To serve, place salmon in a serving dish and scatter salsa around the fillets. Alternatively, place salmon on a serving dish and place some salsa over each fillet.