Hot Honey And Pomegranate-Glazed Salmon Recipe

Start off by grabbing a side of salmon or four pre-cut filets. For baking salmon, we recommend flakier varieties like Atlantic or pink, which will be lighter in color than Coho or Sockeyes. For glazing the salmon, get hot honey, pomegranate molasses, garlic, fresh orange juice, olive oil, salt, and pepper. Keep the salt and pepper handy for the chickpeas, which you'll need 1 can of along with lemon, cumin, and onion. To finish it all off, you'll just need some parsley and pomegranate arils, which you can buy in a small package or scoop out of a fresh pomegranate yourself.

In a small bowl, whisk together the hot honey, molasses, garlic, orange juice, and olive oil.

In a bowl, toss the chickpeas with lemon juice, 2 tablespoons olive oil, cumin, remaining salt, remaining pepper, and onion.

Pomegranate molasses is a handy condiment to have in your pantry, even more so than regular molasses. Pomegranate molasses is, essentially, a pomegranate reduction, and can be used anywhere vinegar or syrup would be. For example, you can swap pomegranate molasses into salad dressings, slather it over roasting chicken, or drizzle it onto ice cream desserts.

Pomegranate molasses can be found at many grocery stores and is usually found in the baking section near regular molasses, sugar, and condensed milk. If it isn't there, look instead near the vinegars, or take one more quick look near olive oils. If you still aren't having any luck, try making it yourself. Grab some pomegranate juice and simmer it until very thick, but not burnt.

If you're in a pinch and can neither find nor make the molasses, you aren't out of luck. You can swap the molasses for juice, but note that the taste will be slightly sweeter and the glaze much less sticky.

While salmon and chickpeas are perfectly fine for a full meal, there's also plenty of room for sides in this dish. You can pair the salmon with roasted carrots, sautéed Brussels sprouts, or steamed asparagus. You can also toss the chickpea and onion mixture with kale or spinach to make it a side salad. For more carbs, pair with roasted sweet potatoes or rice.

Leftovers store easily, making this a great meal prep option; and with how versatile the pairing options are, this is great if you get a little bored a day or two into the week. Store everything in an airtight container for up to a week, and reheat both the salmon and chickpea mixture when ready to eat. To make the most of the leftovers, turn the dish into a grain bowl with lentils, farro, or brown rice and pair with feta cheese, or create a big salad (and consider using that pomegranate molasses as a dressing).