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Pomegranate & Horseradish Salmon

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A Food Network chef + mama obsessed with Aperol spritzes, travel, and mouth watering food. I also own a gorgeous cooking school in Italy. My mission? To share the secrets of La Dolce Vita so you can create a healthy, beautiful, delicious life filled with joy!


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I love those do-ahead dishes.

That way when I entertain, I can enjoy my guests instead of spending my time in the kitchen cooking.

I am also a fan of serving fish at room temperature. Especially during those hot summer days that California enjoys almost year-round. You can also serve it warm if you like.

This recipe is a huge hit.

The bitter horseradish pairs beautifully with the sweet and crunchy pomegranate seeds. It’s bright and colorful. Simple and easy to make and oh so yummy

It’s perfect as a main or as an appetizer. Your guests are going to rave about this fish.

xxx Chef MM


Pomegranate & Horseradish Salmon

  • Author: Melissa Mayo




  • 1 cups of creamy mayonnaise
  • 1 bottle red/white horseradish
  • 4 TBS honey
  • 4 TBS Worcestershire sauce
  • 1 lemon -Juice and zest


  • 4.5 lbs/2Kg of salmon – bones removed skin on
  • Coarse Salt & Black Pepper
  • Seeds of 1 pomegranate (1 cup)
  • Garnish with chives
  • White and black sesame seeds to garnish


For the marinade — Squeeze all liquid out of the horseradish. Combine the dry horseradish with mayonnaise, honey, Worcestershire sauce, lemon juice, and zest. Stir together and set aside.

Preheat oven to BROIL/GRILL

Line a baking sheet with foil (no shiny side up) & spray with olive oil spray.

Place 1/3 of the marinade on the foil under the fish. Place the salmon on top of the sauce skin side down. Place the remaining half of the sauce on top of the fish. Generously season the salmon with salt & pepper.

Broil fish on the middle rack of the oven until well browned (approximately 8 minutes) watching carefully so it doesn’t burn. Do not turn the fish. To test readiness, pierce the fish with a fork which should slide through easily.

If not cooked completely turn the oven down to 425 F/220 C and continue baking for another 5 minutes.

Allow it to cool on a baking tray. Gently lift the foil off the baking tray & use foil to slide fish onto a serving platter.

Remove the seeds from the pomegranate. Place the seeds on top of the fish and garnish them with some fresh chives. Serve at room temperature.



Salmon requires no more than 10-12 minutes of cooking time. It should be slightly undercooked when finished.

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I'm Melissa, your host & tour guide.

A Food Network chef, author, mamma, eternal optimist, wannabe-mermaid, spice mixologist, and “dough therapist” (yep, it’s a thing)—

I'm also the founder of Susina Cucina, the gorgeous, Italian cooking school I manifested into my reality. I’m obsessed with Aperol spritzes, travel, and mouthwatering food… especially pizza and pasta.

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