Pomegranate and Orange Glazed Salmon with Stir-Fried Vegetables
Updated Jan 26, 2026
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Sweet, citrusy, and just a little bit fancy, Pomegranate and Orange Glazed Salmon with Stir-Fried Vegetables looks restaurant-worthy but is super easy to pull off. The glaze has the perfect balance of tart pomegranate, bright orange, and savory depth, without overpowering it. Pair it with crisp-tender stir-fried vegetables for a dish that’s fresh, light, and satisfying.
“Easy and tasty!”
CHEF TIPS AND TRICKS:
- Wild salmon is always your best choice. Many fish counters carry wild salmon, which is thawed year-round for sale. Typically, it’s labeled “previously frozen.” You can also find frozen wild salmon in the frozen seafood section year-round.
- I suggest briefly blanching the snow pea pods before adding them to the stir-fry to set the color. Get a pot of water boiling, add a generous amount of salt, drop the green vegetable into the salted, boiling water, then remove it after it turns a bright green (which only takes seconds). Immediately drain and immerse in ice water to stop the cooking process.
- The glaze should be syrupy enough to cling to the salmon without being watery.
- Balance the sweet and tangy. Because pomegranate can be sharp, brown sugar rounds it out, while a splash of soy sauce or tamari adds depth.
- Pull the salmon when it’s just barely opaque in the center; it will finish cooking a little more from residual heat.
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Pomegranate and Orange Glazed Salmon with Stir-Fried Vegetables
Sweet, citrusy, and just a little bit fancy, Pomegranate and Orange Glazed Salmon with Stir-Fried Vegetables looks restaurant-worthy but is super easy to pull off. The glaze has the perfect balance of tart pomegranate, bright orange, and savory depth, without overpowering it. Pair it with crisp-tender stir-fried vegetables for a dish that's fresh, light, and satisfying.
Ingredients
- 6 ounces snow pea pods, stem ends trimmed and strings removed
- Salt
- 3/4 cup pomegranate juice
- 3/4 cup orange juice, preferably freshly squeezed
- 3 tablespoons soy sauce, divided
- 1 teaspoon chili garlic sauce
- 1 tablespoon dark brown sugar, or to taste
- 1 tablespoon canola oil, divided, plus more for baking dish
- 2 (6-ounce) salmon fillets, skin removed
- Freshly ground black pepper, to taste
- 2 medium carrots, halved lengthwise and thinly sliced diagonally
- 1/2 large red bell pepper, thinly sliced
- Orange slices, for garnish
Instructions
- Preheat oven to 325 degrees.
- Prepare an ice bath. Bring a small saucepan of water to a boil. Add salt, then drop in thhe snow pea pods. Cook 10-15 seconds, drain and immediately immerse into the ice bath. Drain again and pat dry. Set aside.
- Combine pomegranate juice, orange juice and 2 tablespoons soy sauce in a small saucepan.
- Bring to a boil, reduce heat and simmer on medium-low 20-25 minutes or until reduced to approximately 1/3 cup with a syrup consistency. Stir in chili garlic sauce and dark brown sugar. Set aside.
- Lightly oil a glass or ceramic baking dish.
- Heat a sauté pan over medium-high heat. Add 1 teaspoon canola oil. Season salmon fillets with salt and black pepper.
- Place salmon fillets in the pan and cook until nicely browned, 2-3 minutes per side.
- Transfer to prepared baking dish. Pour glaze over salmon. Transfer to oven and bake approximately 15 minutes until cooked through to 145 degrees or desired doneness, brushing once with glaze in the pan.
- While fish is baking, heat remaining oil in sauté pan.
- Add carrots and cook 2 minutes, stirring constantly. Add red bell pepper and cook 2 more minutes. Add snow pea pods and cook 1 minute or until just heated through. Add remaining soy sauce.
- To serve, place fish over vegetables and drizzle with any remaining glaze in the pan as desired. Garnish with orange slices.
Notes
SUBSTITUTIONS:
- Use asparagus or green beans in place of pea pods.
- Use a yellow or orange bell pepper in place of a red pepper.
- Choose wild salmon when possible. Many fish counters sell thawed wild salmon labeled “previously frozen,” and frozen wild salmon is also available year-round.
- Blanch the snow pea pods briefly before stir-frying to set their bright green color, then shock in ice water to stop the cooking.
- Reduce the glaze until syrupy so it clings to the salmon without being watery.
- Balance the sweet and tangy flavors. Brown sugar softens pomegranate’s sharpness, while soy sauce or tamari adds savory depth. Add brown sugar to taste.
- Don’t overcook the salmon. Remove it when just barely opaque in the center; residual heat will finish the job.
- The glaze can be made 1 day ahead. Cool and refrigerate.
- The vegetables can be blanched 1 day ahead. Pat dry and refrigerate.
Nutrition
Serving: 1Calories: 271kcalCarbohydrates: 45gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 1mgSodium: 1690mgPotassium: 908mgFiber: 5gSugar: 34gVitamin A: 12585IUVitamin C: 154mgCalcium: 91mgIron: 3mg
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
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Easy and tasty! I used snap peas instead of snow peas and only baked the salmon, skipping the pan browning. Still good 🙂
Hi, Yolande, Thanks so much and so happy you enjoyed! Yes, snap peas are a great substitute. Thanks again!
I love this recipe however I have a slight allergy to salmon. What white fish could I substitute with?
Hi, Rebecca, Thanks so much for your question. I would substitute sea bass. It has the richness of salmon so will stand up to the assertiveness of the pomegranate. Thanks again and hope you enjoy!!