- 2 6-ounce skin-on wild Sockeye or other Alaskan salmon fillets
- Sea salt and freshly ground pepper, to taste
- 2 tablespoons pomegranate molasses, or berry preserves of your choice
- 1 teaspoon soy sauce
- 1 clove garlic, chopped
- 1/4 teaspoon kosher salt
- Preheat oven to 450 F. Line baking sheet with foil; do not grease foil.
- Place fillets, skin side down, on prepared baking sheet. Sprinkle fish with a little sea salt and pepper.
- In small bowl, whisk together molasses, soy sauce, garlic and kosher salt. With spoon or silicone brush, baste fish with half of marinade, reserving the rest. (This can be done up to 12 hours in advance and allowed to marinate in the refrigerator.)
- Bake for 5 minutes on center rack, then heat broiler to high (do not remove fish from oven). Broil for 5 minutes, watching carefully; remove from oven. Let rest for 2 to 3 minutes. Check for doneness. Spoon remaining sauce over fish and serve.
Want to try more easy fish recipes? Read Cooking Fish the Easy Way and discover how simple cooking fish can be.
Karen K. Will is editor of Heirloom Gardener magazine, and co-author, along with Editor-in-Chief Oscar H. Will III, of Plowing With Pigs and Other Creative, Low-Budget Homesteading Solutions (New Society Publishers, 2013).
Salmon is one of the healthiest fatty fish out there. Wild Alaskan salmon is among the purest of all ocean fish, which is why major governmental and consumer organizations recommend it without reservation. A rich source of essential omega-3s, vitamin D and astaxanthin (the red-orange pigment that colors the flesh), wild salmon is king when it comes to flavor. Salmon lends itself to a variety of preparations, from grilling and smoking to baking and poaching.
Roasted Salmon Recipe
This roasted salmon recipe is easy to double or triple, or halve, depending on how many mouths you are feeding.