Combine orange juice, Barrier Reef, pomegranate molasses, honey, white wine vinegar and Dijon mustard in a zip top bag. Shake to combine. Add salmon fillets and marinate for 1 to 2 hours. Remove salmon from bag and reserve marinade. In a saute pan, over medium-high heat, cook salmon fillets for 2 to 4 min. per side (or less time for more rare meat). Let sit 10 min. Meanwhile, in a saucepan, reduce reserved marinade to half its original volume, or until it coats the back of a spoon. Spoon cooked marinade over salmon and serve.

Serving Suggestions

Wonderful on top of spinach salad with toasted pecans or walnuts. Also great served with rice.


4 servings

Thanks To

Sally Powell Huegel, Savory Spice Shop customer

Make This Recipe!

Make this recipe how many times?
Savory Spice Shop Ingredients
Barrier Reef Caribbean Style Seasoning (Salt-Free) 2 oz bag $4.55
Pomegranate Molasses -4.5floz $3.90



Items in this Recipe

Have a Savory Spice recipe you would like to share?

"I love Savory spices. We have had to drastically alter our family diet due to health issues and Savory has helped in this endeavor. I am trying even more spices and recipes than before and everything has been delicious, in part to your awesome spices. Love, love, love them."
-Pat M. of Black Forest, CO

Customer Reviews ( Add a Review )

5 stars 11/21/15
KC's McGoniglies salmon, 3 hour marinade in a frezer bag, toasted walnuts with the spinach. Excellent, Kudos to Sally for this recipe!
4 stars 8/10/14 Dandylines
Excellent sauce ! I had to substitute pineapple juice for the orange juice, but it still worked well. I did not have a patience to let the marinade get down to a thick sauce so our sauce was a bit watery. Suggestion: skip the bag for marinating and use a ceramic dish instead. Bag is messy and there is better chance of spilling.