Ingredients
Equipment
Method
- Set the oven to preheat at 425°F (220°C) and line a baking sheet with parchment paper.
- Combine the pomegranate molasses, maple syrup, butter, vanilla, dried rosemary, salt, and black pepper in a medium frying pan over medium-high heat. Bring to a boil and let it continue boiling for 4 minutes. Remove the pan from the heat and allow the glaze to cool until thickened and syrupy.
- Arrange the salmon fillets on the prepared baking sheet and spoon the cooled glaze evenly over the top of each piece. The glaze may be thick but will spread while baking.
- Bake the salmon fillets for 8 to 9 minutes, or until they reach an internal temperature of 140°F (60°C).
- Once baked, spoon any glaze that has pooled onto the baking sheet back over the salmon fillets for extra flavor.
- Transfer the glazed salmon to a serving platter. Garnish with fresh rosemary sprigs and scatter pomegranate seeds on top to serve.
Notes
You can prepare the pomegranate glaze up to two days ahead and refrigerate it, then gently rewarm before spreading on the salmon. If you can't find pomegranate molasses, a mixture of balsamic vinegar and honey reduced to a syrupy consistency works as a substitute—but expect a slightly different flavor. Bake the salmon just before serving for best taste and moisture. Leftover salmon keeps in an airtight container in the fridge for up to three days; reheat gently in a low oven or microwave at reduced power to avoid drying out. Freezing is not recommended as the texture may suffer.