Ingredients

The following ingredients have 4 Servings
  • 1/4 cup pomegranate molasses
  • 1 tablespoon sweet chili sauce
  • 2 teaspoons fresh grated ginger
  • 1 clove garlic (minced)
  • pinch red pepper flakes
  • 1 pound salmon
  • pomegranate arils
  • fresh rosemary, basil, or thyme

Instruction

  • Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment or foil.
  • Combine pomegranate molasses, chili sauce, ginger, garlic, and red pepper flakes in a small liquid measuring cup. Stir the mixture into a syrupy sauce.
  • Place salmon on the baking sheet, skin side down, and loosely scrunch up the parchment or foil around the salmon. Pour the pomegranate glaze on top of each piece, and brush gently into an even coat.
  • Place pan in the oven and roast for 10-20 minutes, until the salmon is fully cooked. Fully cooked salmon will turn from a translucent, raw red to a more opaque pink color, and should flake easily into large pieces when pressed with a fork.
  • Transfer salmon to a serving plate, garnish with fresh pomegranate arils and herbs, and serve.