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Lebanese Salmon Recipe
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Lebanese Salmon with a Pomegranate Molasses Glaze

A delicious salmon recipe, served with pomegranate molasses and lemon
Course Main Course
Cuisine Lebanese
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 4 people
Calories 261kcal
Author Marita


  • 4 salmon filets about 150 g each
  • lemon juice from 1 lemon
  • 1 teaspoon thyme leaves
  • 1 teaspoon olive oil
  • salt and freshly ground pepper
  • 1 teaspoon sumac
  • 1 tablespoon pomegranate molasses

to Serve!

  • pomegranate seeds
  • a handful chopped mint leaves


  • Lay salmon fillets out on a plate and drizzle with the lemon juice.
  • Add thyme and season with salt and pepper and leave to marinade for about 30 minutes.
  • Heat a large frying pan until hot and add the oil. Place the salmon in the pan, skin-side down if possible.
  • Halve the lemon and add to the pan at the same time putting them cutside down. Cook for about 5-8 minutes until the salmon skin is crispy and turn and cook on the other side until done.
  • Squeeze the juice of the lemon over the salmon and add the pomegranate molasses and sumac
  • Taste to check the balance of sweet and sour is right.
  • Serve the salmon by sprinkling of the pomegranate seeds and few chopped fresh mint leaves.


Calories: 261kcal | Carbohydrates: 2g | Protein: 34g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 75mg | Potassium: 836mg | Fiber: 1g | Sugar: 2g | Vitamin A: 92IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg