Grilled Salmon with Aubergine and Pomegranate Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour without fussing too much. The salmon is packed with omega 3s, which are wonderful for heart health, while the pomegranate glaze adds a beautiful sweet tart flavor that makes the whole dish feel fancy. Roasted aubergine provides a lovely earthy balance, and honestly, the technique is so straightforward that even if you're new to grilling, you'll nail it. The best part? Most of these ingredients are pantry staples, so it won't break the bank. When friends taste this, they always assume I spent hours in the kitchen, but you'll know the truth: it's elegant, healthy, and genuinely quick to prepare.
Ella x
Ingredients
- 4salmon fillets(skin-on, 6 oz each)
- 2aubergine(sliced lengthwise into 1/2-inch planks)
- 237 mlpomegranate juice
- 3 tablespoonsbalsamic vinegar
- 2 tablespoonshoney
- 4 tablespoonsolive oil(divided)
- 3garlic cloves(minced)
- 2 sprigsfresh thyme
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 237 mlpomegranate seeds(for garnish)
- 3 tablespoonsfresh parsley(chopped, for garnish)
Detail level
Instructions
- 1
Prepare the pomegranate glaze by pouring pomegranate juice into a small saucepan and bringing it to a simmer over medium heat. Reduce the heat to low and allow the juice to reduce by half, about 8-10 minutes, until it becomes syrupy. Stir in balsamic vinegar and honey, then remove from heat and set aside.
Tip: The glaze will thicken slightly as it cools, so don't over-reduce it or it may become too thick.
- 2
Pat the salmon fillets dry with paper towels and season both sides generously with sea salt and black pepper. Let sit at room temperature for 10 minutes to allow flavors to penetrate.
Tip: Dry salmon ensures better browning and prevents the skin from sticking to the grill grates.
- 3
Brush both sides of the aubergine slices with 2 tablespoons of olive oil and season with salt and pepper. Heat your grill to medium-high heat (about 400°F).
Tip: Thinner aubergine slices cook more evenly and develop better char marks.
- 4
Place aubergine slices on the grill and cook for 4-5 minutes per side until they develop golden-brown char marks and are tender. Transfer to a warm plate and cover loosely with foil.
Tip: Don't move the aubergine too frequently—let it sit on the grill to develop proper charring.
- 5
Brush the grill grates with remaining olive oil to prevent sticking. Place salmon fillets skin-side down on the grill and cook for 5-6 minutes without moving them, until the skin crisps and the flesh starts to turn opaque around the edges.
Tip: Starting skin-side down prevents the delicate flesh from breaking apart.
- 6
Using a long spatula, carefully flip the salmon and place a sprig of thyme on top of each fillet. Grill for another 3-4 minutes until the internal temperature reaches 145°F and the flesh flakes easily.
Tip: Don't flip the salmon more than once—it's already delicate and excessive handling will break it apart.
- 7
Arrange the charred aubergine slices on serving plates and top each with a salmon fillet. Drizzle the pomegranate glaze over the salmon and aubergine.
Tip: Warm the glaze slightly if it has thickened too much, or thin with a splash of water.
- 8
Garnish each plate with pomegranate seeds and fresh chopped parsley. Serve immediately while the salmon is still warm.
Tip: The contrast of cool pomegranate seeds against warm salmon adds both flavor and visual appeal.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.