If you’re looking for a flavorful, fresh, and slightly unexpected fall dinner idea, this salmon with pomegranate salsa is a must-try. It’s colorful, vibrant, and packed with seasonal ingredients—perfect for a weeknight meal or holiday gathering.
Pomegranates are one of those beautiful fall fruits I always forget how much I love—until I start adding them to everything! They bring the perfect pop of sweetness and crunch to savory dishes, especially this citrusy salsa.
This recipe was inspired by my dad, who made a similar salsa with shrimp during his time as Executive Chef at the Arizona Inn (the year I was born!). I admire his creativity with flavor, and this dish is a little nod to that legacy.
You’ll also find two cooking options for the salmon—air fryer or oven-baked—so you can choose whatever works best for you.
🐟 Ingredients (Serves 3–4):
For the Salmon:
- ~1 lb salmon (or 3–4 filets)
- Drizzle of olive oil
- Pinch of salt and pepper
For the Pomegranate Salsa:
- 1 cup pomegranate seeds (or fruit from 1 fresh pomegranate)
- 1 small orange or tangerine, peeled and diced
- ¼ cup red onion, finely minced
- 1 green onion, both white and green parts, minced
- ~2 tablespoons fresh cilantro, chopped
- 1 jalapeño, seeds removed and finely minced
- Juice of 1 lime
- Kosher salt, to taste
🔥 Instructions:
1. Cook the Salmon
Air Fryer Method (Preferred):
- Preheat air fryer to 400°F.
- Brush salmon filets with olive oil, then season both sides with salt and pepper.
- Place in air fryer basket and cook for 9–10 minutes, or until salmon is flaky and cooked to an internal temp of 140°F.
Oven Method:
- Preheat oven to 400°F.
- Place seasoned salmon on a parchment-lined baking sheet.
- Bake for 11–13 minutes, depending on thickness, until the salmon flakes easily.
2. Make the Pomegranate Salsa
While the salmon cooks, combine the following in a medium bowl:
- Pomegranate seeds
- Orange pieces
- Red onion
- Green onion
- Cilantro
- Jalapeño
- Lime juice
- Kosher salt to taste
Mix gently, then refrigerate until ready to serve.
3. Assemble & Serve
Top each filet of salmon with a generous spoonful of fresh pomegranate salsa, or serve it on the side.
Optional: Add a side of wild rice, roasted sweet potatoes, or a green salad for a balanced fall meal.
🍊 Why You’ll Love This Recipe
- Healthy and flavorful: Packed with omega-3s, antioxidants, and fresh herbs
- Easy weeknight dinner: Ready in 30 minutes or less
- Seasonal ingredients: Perfect for fall and winter
- Great for entertaining: Elegant enough to serve for guests
📸 Share Your Creations
If you try this salmon with pomegranate salsa, I’d love to see it! Tag me on Instagram @RachelMasterKitchen and use the hashtag #RachelMasterKitchen so I can share your beautiful meals.
Easy Salmon with Fresh Pomegranate Salsa (Air Fryer or Oven-Baked)
Ingredients
- ~1 lb salmon or 3-4 filets
- Drizzle of olive oil for cooking
- Pinch of salt and pepper for salmon
- 1 cup pomegranate seeds or fruit from 1 pomegranate
- 1 small orange or tangerine peeled and cut into small pieces
- 1/4 red onion minced
- 1 green onion both whites and green, minced
- ~2 Tbs cilantro chopped
- 1 jalapeño seeds removed, minced
- 1 lime juiced
- kosher salt to taste
Instructions
- Brush both sides of the salmon with a drizzle of olive oil and a pinch of salt and pepper
- Place salmon in a preheated air fryer. Cook for about 9 minutes. (or you can bake in a 400 degree oven for about 11 minutes).
- Check that the salmon is flaky or the internal temperature has reached 140 degrees. Cooking time will vary based on the size of the filets.
- While salmon is cooking, in a medium bowl mix pomegranate fruit, orange, red onion, green onion, cilantro, jalapeño, lime juice and kosher salt. Put in the fridge until you are ready to serve.
- Serve salsa on the side or on top of the salmon. Enjoy!
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