🍊The Ruby Hour Salmon: Orange Pomegranate Glazed Salmon

Salmon recipe glazed with Cara Cara orange, grapefruit, honey, and pomegranate molasses.

There’s a certain kind of dinner that belongs to the light right before nightfall. When the sky leans peach, the table catches the last sunbeam, and everything slows down. This is that kind of meal. The salmon is brushed with a glaze of Cara Cara orange, red grapefruit, honey and a kiss of pomegranate molasses, then roasted until just golden and caramelized at the edges. Pomegranate arils sparkle overtop like scattered rubies, catching the light and adding just the right crunch. Beneath it all, a bed of herbed couscous with lemon zest, pistachios, and parsley soaks up every drop. It’s not just dinner, its a ritual of color, scent, and warmth.

Think Saturday evening, dinning al fresco, maybe barefoot on the patio with a chilled glass of white wine or a sparkling citrus spritz. The flavors are bright but layered, the mood is unhurried.

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RECIPE
Serves 4 | Saturday Evening Dinner

For the Salmon:
4 salmon fillets (skin on, about 6 oz each)
2 tbsp olive oil
Zest of 1 Cara Cara orange
4 tbsp Cara Cara orange juice
2 tbsp red grapefruit juice (it is very important to not add mor than 2 tbsp)
2 tbsp lemon juice (to brighten and balance)
2 tbsp honey
2 tsp pomegranate molasses
2 garlic clove, smashed
1 tsp smoked paprika
Salt + black pepper to taste
Optional: thin slices of orange or grapefruit for roasting

For Garnish:
¼ cup pomegranate arils
Extra citrus zest
Fresh herbs (parsley or mint)

For the Herbed Pistachio Couscous:
1 cup couscous
1¼ cups vegetable or chicken broth
1 tbsp olive oil
Zest of 1 lemon
Juice of ½ lemon
¼ cup chopped fresh parsley
¼ cup chopped pistachios
Salt + pepper to taste

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METHOD

1. Make the Glaze:

   In a small saucepan, combine orange juice, orange zest, grapefruit juice, lemon juice, honey, pomegranate molasses, garlic, and smoked paprika. Bring to a simmer over medium heat. Let reduce slightly, 5-7 minutes, until syrupy. Remove garlic from the citrus glaze. Remove glaze from heat and set aside.

   Note: It is very important not to add more than the 2 tbsp of grapefruit, the glaze can turn bitter fast.

2. Prepare and Glaze the Moment:

   Preheat the oven to 400°F (200°C). Pat salmon fillets dry and season with salt and pepper. Place on a parchment lined sheet pan. Brush generously with the citrus-honey glaze, reserving some for later.

   Roast for 10-12 minutes, brushing with more glaze halfway through.

   Broil for the last 2-3 minutes if you’d like a slightly caramelized top.

3. Make the Couscous:

   In a small pot, bring broth and olive oil to a boil. Stir in couscous, cover, reduce heat to medium heat, and cook for 8 minutes (or fallow the instructions on the packaging). Remove from heat. Fluff with a fork, then stir in lemon zest, lemon juice, parsley, pistachios, salt and pepper.

4. Assemble

   Spoon couscous onto plates or serving platter. Nestle a salmon fillets on top. Scatter pomegranate arils and extra zest over everything. Drizzle with remaining glaze or pomegranate molasses. Garnish with fresh herbs, pistachios, and zest if desired.

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My Suggested Pairings:

• Side: Grilled Zucchini with Lemon Zest & Mint. It cools the plate and lays up the herbs in the couscous.

• Salads: Peach + Tomato Caprese with Basil & Balsamic Drizzle (in season). A luxurious pairing for late summer, sweet, tart, juice, and fresh.

• Wine: Chilled Pinot Noir or Grenache. Light reds with berry notes echo the pomegranate glow.

• Non-alcoholic: Citrus-Chamomile Iced Tea - floral and soft.

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Kitchen Notes:

• Use regular oranges or blood oranges. I want it to use blood oranges because of the color contrast but they are not in season.

• In one of the many renditions of the sauce I added red chili flakes, I did not like the way it overshadowed the citrus notes. I would suggest if you want heat, add the chili flakes as a garnish.

• My husband does not like fish and he devoured this meal. I was stunned. So that says something.

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The Ruby Hour Salmon is everything I love about summer: golden, glowing, kissed with citrus and warmth. If something comes to mind, leave a comment, share your thoughts. I’d love to hear from you.

Which fruit are you excited to cook with this summer?

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🍽️Looking for more seasonal cooking inspiration?
Explore the Recipe Archive - lemon, orange, pomegranate, cherries, rustic meals and more.

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👋 A Note from Lily

I’m Lily Hawthorne — a writer, cook, and gardener creating a life shaped by flavor, fragrance, and feeling. I share citrus-glazed recipes, seasonal rituals, and reflections from the kitchen, garden, and home. This space is still growing, just like me — and I’m so glad you’re here to see it unfold.

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