This 7-minute prep dish is one of those Shabbos/Yom Tov Kodak moments. (OMG, how much did I just date myself with that photo reference?) When you present your side of salmon with pomegranates, seared lemons, mint leaves and all, the entire table will ooh and aah. The best part: it tastes as gooood as it looks.

Duration: 37 minutes

Cook Time: 30 minutes

Prep Time: 7 minutes

Servings: 6



  • 2-pound side of salmon, skin on
  • Juice of 1 lemon
  • 2 teaspoons sumac
  • 2 cloves garlic, finely minced
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons pomegranate molasses
  • Kosher salt
  • Freshly ground black pepper


  • 4 lemons, halved
  • Pomegranate arils
  • Baby mint leaves


Preheat oven to 350°F.
1. Line a cookie sheet with parchment paper.

2. Place salmon skin-side down on the prepared pan.

3. In a small bowl, whisk together lemon juice, sumac, garlic, oil, pomegranate molasses, salt, and pepper.

4. Pour and brush glaze all over salmon.
5. Bake at 350°F for 25-30 minutes or until cooked through.

6. Sear lemons cut-side down in a medium sauté pan over high heat for 5 minutes or until nicely browned.

7. Serve salmon warm or at room temperature, garnished with pomegranate arils, mint leaves, and seared lemons.

Recipe published in JOY of KOSHER with Jamie Geller magazine, Fall 2016. Subscribe Now.

By Jamie Geller

Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do.

As “The Bride Who Knew Nothing”, Jamie found her niche specializing in fast, fresh, family recipes. Now the “Queen of Kosher” (CBS) and the “Jewish Rachael Ray” (The New York Times), she’s the creative force behind

Jamie and her hubby live in Israel with their six super kids who give her plenty of reasons to get out of the kitchen – quickly. Check out her new book, Brisket 101 and her new family meal plan “Fresh Families” at