Ingredients:

  • 3 lbs center-cut salmon, skin-on
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp coarse sea salt
  • 0.5 tsp cracked black pepper
  • 0.25 cup pomegranate molasses, unsweetened
  • 1 tbsp fresh ginger, finely grated
  • 2 cloves garlic, microplaned
  • 1 tbsp Meyer lemon juice
  • 1 tsp orange zest
  • 0.25 cup toasted pistachios, crushed
  • 0.5 cup fresh dill and parsley, finely chopped
  • 1 tbsp pomegranate arils

Instructions:

  1. Remove the 3 lbs salmon from the fridge 20 minutes before cooking.
  2. Pat the fish bone dry with paper towels. Wait until it feels like parchment paper to ensure the oil sticks.
  3. Set your oven to 400°F (200°C) and line your tray with parchment.
  4. Rub the fish with 2 tbsp extra virgin olive oil, 1 tsp smoked paprika, 1 tsp sea salt, and 0.5 tsp black pepper.
  5. In a small bowl, whisk 0.25 cup pomegranate molasses, 1 tbsp ginger, 2 cloves microplaned garlic, 1 tbsp lemon juice, and 1 tsp orange zest.
  6. Brush half of the glaze over the salmon.
  7. Place the tray in the oven for 15 minutes. Bake until the edges start to darken and caramelize.
  8. Remove the tray, brush with the remaining glaze, and return for 5 to 10 minutes. Cook until the internal temp hits 125-130°F.
  9. Move the fish to a platter and let it sit for 8 minutes.
  10. Scatter 0.25 cup pistachios, 0.5 cup chopped herbs, and 1 tbsp pomegranate arils over the top.