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Pan-Seared Salmon With POM Slaw

Pan-Seared Salmon With POM Slaw

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  1. For the POM Slaw: In a medium bowl, whisk together the POM Juice, honey, orange juice, red wine vinegar, and Dijon mustard. Add the POM Arils, apples, beets, carrots, and radishes; toss to mix well. Cover and refrigerate.
  2. For the Pan-Seared Salmon: Season the salmon fillets with the salt and ground black pepper. Add the oil to a medium skillet over medium heat. When the skillet is hot and the oil is shiny, add the salmon skin-side up. Cook the salmon for about 4 minutes; turn the salmon and reduce heat to medium. Continue to cook for another 4 minutes until the salmon is of desired doneness. Serve immediately with the POM slaw.


POM Slaw:

  • 2 tablespoons POM Wonderful 100% Pomegranate Juice
  • 2 tablespoons honey
  • 1 tablespoon orange juice
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Dijon mustard
  • ½ cup POM Wonderful Pomegranate Fresh Arils
  • ¼ cup Granny Smith apples, matchstick-cut
  • ¼ cup fresh beets, matchstick-cut
  • 3 tablespoons carrots, matchstick-cut
  • 3 tablespoons radishes, matchstick-cut

Pan-Seared Salmon:

  • 2 6-oz. salmon fillets
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon olive oil

In This Recipe

100% Pomegranate Juice
POM Pomegranate Arils
POM Wonderful Pomegranate Juice

POM Juice

POM Wonderful Arils
POM Arils
POM Wonderful Pomegranate Juice

Fresh Fruit