Pomegranate Salmon by Dapur Sinolin


  • 4 wild-caught salmon fillets
  • 1 lemon juice
  • 1 teaspoon. fresh thyme, chopped
  • 1 teaspoon. sumac
  • 2 tsp pomegranate molasses (see above
  • Seeds of one pomegranate

Cooking fat

  • Sea salt and freshly ground black pepper;
  • Salmon preparation


  1. Drizzle salmon fillets with lemon juice and sprinkle thyme on top. Season with salt and pepper and chill for 30 minutes.
  2. Place the skillet on medium heat and add cooking fat.
  3. Add the salmon to the hot pan and cook for 6 to 8 minutes.
  4. Pour sumac and pomegranate molasses over the fillets. Turn over and cook again for 5 to 6 minutes.
  5. Serve with pomegranate seeds sprinkled on it.
  6. .

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