Pomegranate molasses is an ingredient used in Lebanese cooking. It is made by simmering pomegranate juice until it’s concentrated enough to have a syrup consistency. It has a lovely sweet tang that pairs very well with salmon. If you don’t live near a Lebanese grocery store, you can buy pomegranate molasses from amazon (much cheaper per bottle if you buy 4).
- 3 or 4 6-8oz salmon fillets
- 1 Tbsp grated fresh ginger
- 3-4 garlic cloves, crushed
- ¼ cup fresh orange juice (approximately half of an orange)
- 2 Tbsp pomegranate molasses plus 1-2 Tbsp more for the glaze
- 1 Tbsp coconut oil for greasing the pan
- Combine ginger, garlic, orange juice and 2 Tbsp pomegranate molasses. Pour over salmon and marinate at room temperature for 15 minutes (my preference is to do this in a large ziplock bag because I can just flip the bag over once or twice during the marinating to make sure all of the salmon gets well-seasoned).
- Preaheat oven to 425F. Line a baking sheet with parchment paper or tin foil. Lightly grease with coconut oil or other cooking fat (you can skip this step if your salmon has skin).
- Remove salmon from marinade and place (skin-side-down if your salmon has skin) on the prepared baking sheet. Discard remaining marinade.
- Drizzle a little more pomegranate molasses on the top of each piece of salmon and either spread with a knife, the back of a spoon, your finger or a pastry brush. Careful not to put so much on that it’s pouring over the side because any that does will likely burn during cooking (it’s not a huge deal if this happens and this is what the parchment/tin foil is for, but it does smell and smoke, which isn’t fun). Each salmon fillet will be nicely coated with something like 1-2 tsp of pomegranate molasses.
- Bake for 12-15 minutes, until salmon is fully cooked (opaque throughout and segments come apart easily).