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Spiked with a pinch of cayenne, tart pomegranate molasses and savory-sweet date syrup give this gently roasted salmon layers of flavor and a gorgeous bronzed exterior. Choose higher-fat king or Atlantic salmon for best results; if using a skinless fillet, spray the baking sheet with nonstick cooking spray first.

November 2021


Credit: Photo by Dan Perez / Food Styling and Prop Styling by Nurit Kariv

Recipe Summary

15 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Pat salmon dry with paper towels; sprinkle with salt and black pepper. Place salmon, skin side down, on a baking sheet lined with aluminum foil. Whisk together pomegranate molasses, silan, cumin, and cayenne in a small bowl. Measure 2 tablespoons mixture into a separate small bowl, and reserve for finishing salmon. Set aside remaining mixture for glazing.

  • Brush salmon with 2 tablespoons glaze mixture. Roast in preheated oven 10 minutes. Remove from oven, and brush with 1 tablespoon glaze mixture. Roast 5 minutes more. Remove from oven, and brush with remaining 1 tablespoon glaze mixture. Roast 5 minutes more. Remove from oven, and brush with any glaze that has run off onto baking sheet. Continue roasting until salmon flakes easily with a fork and an instant-read thermometer inserted in thickest portion registers 120°F for medium-rare, 4 to 8 minutes, removing from oven to brush with glaze on baking sheet every 2 to 3 minutes. 

  • Remove salmon from oven. Let rest 5 minutes. Brush with reserved 2 tablespoons glaze mixture. Using 2 large spatulas, carefully transfer salmon to a platter, leaving skin on baking sheet. Season salmon with salt to taste. Serve with tender greens, endive, or radicchio. Garnish with dill, if desired.