Baked Salmon with Sumac and Pomegranate

This salmon salad is healthy and easy to cook and is great for family get-togethers.


1 skin-on whole salmon side approximate 1.5kg with pin bones removed and at room temperature
2 cloves peeled and minced garlic
1tsp sumac
2tsp finely grated ginger
3tbsp olive oil
75g pomegranate seeds or 1 pomegranate
1tsp ground cumin
1/4tsp ground black pepper
1tsp seas salt
2 or 3 punnets micro herbs like radish, red garnet or coriander
Extra virgin olive oil for drizzling


  1. Preheat oven to 180°C and line a large baking tray with baking paper. Place the entire salmon on the baking tray.
  2. Mix together cumin, garlic, pepper and salt, ginger, olive oil and sumac in a small bowl. Spread the marinade over the salmon and bake for 15 minutes or until just cooked through. The fish will flake when you stick a knife into the thickest part.
  3. Allow the fish to cool to room temperature or refrigerate if not serving immediately.
  4. Hit the pomegranate with a wooden spoon to loosen seeds and cut in half and continue to tap the outside of the pomegranate to release more seeds. Pick out any remaining seats avoiding the pith.
  5. Place the cooled salmon on a platter, scatter over the micro herbs and pomegranate seeds and drizzle with extra virgin olive oil.

Serves 16

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