Ruby glazed salmon

Ruby glazed salmon
The deep, ruby-red pomegranate is native to a region from modern-day Iran to northern India where its slightly sweet, slightly tangy flavour lends itself to a wide variety of recipes. It’s believed to have natural healing properties too, which means it’s often used as an ingredient in Ayurvedic traditional medicines.
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Serves 2
Prep 5 mins
Cooking 15 mins


  • 2 salmon fillets
  • 2-4 tbsp Geeta’s Premium Pomegranate & Mango Chutney
  • Handful fresh pomegranate seeds
  • 1 small spring onion, sliced


  1. Pre-heat the oven to 180C / 160C fan / gas mark 4
  2. In a cast iron or oven-proof pan, sauté the salmon fillets skin side down in a little vegetable oil until crisp.
  3. Glaze the top of each salmon fillet with the chutney and transfer the pan to the oven
  4. Bake in the oven for 8 -10 minutes taking care to check the glaze doesn’t burn.
  5. Garnish with fresh pomegranate seeds and spring onion

Used in this recipe

How we serve ours

Allow the ruby-red pomegranate seeds to really shine by serving the salmon with basmati rice and steamed broccoli. Add a little chopped red chilli for extra colour and spicy heat. Beautiful!

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