Baked salmon with watermelon & pomegranate salsa

A festive alternative to turkey and ham, that’s fresh, light and super easy to prepare.
roast salmon on a platter with a salsa in a bowl

The combination of soy sauce and honey in this baked salmon recipe creates a sweet-savoury flavour profile perfectly suited to the richness of the fish. Pair the oven-baked salmon with an avocado salad or pick your favourite side dish from our delicious collection of recipes.

Just remember when you are removing pomegranate seeds (arils) to wear an apron so you don’t stain your clothes as you shake them out. Any leftover arils will keep in an airtight container for up to 2 weeks or can be frozen for up to 1 month to use on salads or in desserts.





Line a large oven tray with baking paper. Ensure it is large enough to fit the side of salmon. Grease the baking paper. Place salmon, skin-side down, onto the paper.


Combine soy sauce, warmed honey, garlic, paprika, chilli and sumac in a small bowl; whisk to combine. Brush one-third of the marinade over the salmon, refrigerate for 30 minutes to 1 hour.


Preheat oven to 220°C (200°C fan-forced). Brush remaining glaze over salmon; roast, uncovered, for 18-20 minutes or until caramelised and just cooked through. Set aside to rest for 5 minutes.


WATERMELON & POMEGRANATE SALSA  Combine ingredients in a bowl.


Serve salmon warm or cold with salsa and lemon wedges.

How long should I marinate salmon?

The ideal time to marinate salmon for is 30 minutes, but you can go up to 60 minutes. Any longer and the marinade will start to break down the fish, it will start to ‘cook’ and the texture may get mushy.

Warming the honey for a few seconds in the microwave allows it to blend more easily with the other ingredients.

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