Baked Pomegranate Glazed Salmon is a flaky and succulent fish recipe slathered in an easy sweet, savory, spicy pomegranate molasses orange glaze.
Only add the pomegranate syrup in the last couple of minutes of baking or otherwise you will have a smoky mess. If you cannot find pomegranate molasses in the market, you can make your own. Just add 4 cups pure pomegranate juice, ½ cup sugar and 1 tablespoon of lemon juice and cook low and slow until liquid is reduced to about 1 cup without a cover. Takes at least 1 hour. Do NOT over reduce the liquid as it will turn solid when cooled. You are looking for a syrup that just barely coats the back of the spoon as it thickens when it cools.