Pomegranate salmon with dill mayo

This recipe specifies stove-top grilling but there is no reason not to try this on a BBQ grill for a rich, smoky flavor. Molassity Pomegranate Molasses loves a bit of smoke to complement its tart and sweet flavor profile.

  • Prep Time

    15 mins

  • Total Time

    20-30 Minutes

  • Serving



  • 2 salmon fillets (approx 150g / 5oz each)
  • Olive Oil
  • 1 bunch fresh dill
  • 2 tbsp mayonnaise
  • 2 tbsp Molassity Pomegranate Molasses
  • 1 fresh lemon, juiced
  • Salt & Pepper


For the Mayo:

  1. Finely chop the dill and add it to the mayonnaise, with salt to taste.

For the Salmon:

  1. Heat a skillet over medium heat and add 1 tbsp of Olive oil.
  2. Brush the salmon on all sides with olive oil, sprinkle with salt and pepper to taste and add it to the skillet, skin side down.
  3. Cook for the first 5-10 minutes with the skin side up, until it starts crisp and turns golden brown.
  4. Turn the salmon, allowing the skin side to crisp, cooking for 5-10mins.
  5. Once the salmon is cooked, place on a plate with a small bowl for the mayonnaise.
  6. Drizzle Molassity Pomegranate Molasses over the salmon fillet, sprinkle chopped dill over it and serve.

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