Baked salmon with watermelon & pomegranate salsa


Baked Salmon with Watermelon & Pomegranate Salsa

A delicious colourful option for your celebration, that’s fresh, light and super easy to prepare. The combination of soy sauce and honey in this baked salmon recipe creates a sweet-savoury flavour profile perfectly suited to the richness of the fish. 

Prep Time: 10 min, Cook time: 20 min, Marinate: 30 min

Serves 12


Watermelon & Pomegranate Salsa


  1. Line a large oven tray with baking paper. Ensure it is large enough to fit the side of salmon. Grease the baking paper. Place salmon, skin-side down, onto the paper.
  2. Combine soy sauce, warmed honey, garlic, paprika, chilli and sumac in a small bowl; whisk to combine. Brush one-third of the marinade over the salmon, refrigerate for 30 minutes to 1 hour.
  3. Preheat oven to 220°C (200°C fan-forced). Brush remaining glaze over salmon; roast, uncovered, for 18-20 minutes or until caramelised and just cooked through. Set aside to rest for 5 minutes.
  4.  Combine watermelon and pomegranate salsa ingredients in a bowl.
  5. Serve salmon warm or cold with salsa and lemon wedges.

Recipe by Womens Weekly Food