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hot honey roasted salmon on plate with citrus pomegranate salad

Hot Honey Salmon with Pomegranate-Citrus Salad

Brenda Lanzilli
Roasted Salmon marinated in a spicy-sweet "hot honey", soy, and ginger sauce is full of flavor and is so simple to prepare. Served with a winter citrus salad with a simple olive oil vinaigrette and pomegranate arils.
Prep Time 30 minutes
Cook Time 7 minutes
Course Dinner, Main Course
Cuisine American, Asian, European, French
Servings 4
Calories 425 kcal

Ingredients
  

Hot Honey Salmon

  • 1.5 lbs salmon about 4 filets
  • 1/2 cup soy sauce
  • 1/4 cup  Hot Honey (store-bought or *see note for homemade*
  • 2 tablespoon lemon juice
  • 1 inch peeled fresh ginger sliced thin
  • 3 cloves garlic smashed

Winter Citrus and Pomegranate Salad

  • 2 navel or Cara Cara oranges
  • 2 ruby red grapefruit
  • 1/4 cup pomegranate arils
  • 2 tablespoons extra virgin Greek olive oil
  • 1 teaspoon honey
  • 1 tablespoon lemon juice
  • pinch of salt to taste cilantro or mint leaves to garnish

Instructions
 

  • Hot Honey Salmon
  • Whisk soy sauce, hot honey, lemon juice, ginger, and garlic together until the honey dissolves. Place salmon fillets, skin-side up, in the marinade. Allow marinating for 30-60 minutes.
  • Preheat the broiler to high.
  • Remove salmon from the marinade and transfer to a sheet pan lined with parchment paper. Put the salmon under the broiler skin-side down, and broil without turning until the exterior is well-caramelized and the fish is just cooked through, 7-10 minutes, depending on thickness and the distance from the broiler.

Citrus Pomegranate Salad:

  • Use a pairing knife to remove peep and pith from oranges and grapefruit. Cut the citrus into rings and set aside.
  • Whisk together the olive oil, vinegar, honey, sea salt, and black pepper until smooth.
  • Set the citrus slices decoratively on a platter, alternating between the colors of orange and grapefruit. Scatter the pomegranate over the top. Drizzle with the dressing and garnish with cilantro or mint.

Notes

*** to make your own hot honey: combine 1/4 cup honey and 1 tsp red pepper chili flakes in a saucepan, small pot, or pan over medium heat. Gently heat the honey until you see small bubbles forming along the edges of the pan, then remove the pan from the heat. Let the honey infuse for 5 minutes, then strain through a fine-mesh sieve.

Nutrition

Serving: 4gCalories: 425kcalCarbohydrates: 28gProtein: 39gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gCholesterol: 94mgSodium: 1696mgPotassium: 1232mgFiber: 4gSugar: 19gVitamin A: 1688IUVitamin C: 81mgCalcium: 87mgIron: 2mg
Keyword baked salmon, citrus, hot honey, pomegranate, salad, salmon
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