Pomegranate-Lacquered Salmon

Ingredients

• 1 (about 2 1/2-lb.) king or Atlantic salmon side
• 2 teaspoons kosher salt, plus more to taste
• 1 teaspoon black pepper
• 0.25 cup pomegranate molasses
• 2 tablespoons silan (date syrup) (such as Date Lady)
• .5 teaspoon ground cumin
• .125 teaspoon cayenne pepper
• Tender greens, chopped red and white endive, or radicchio, for serving
• Chopped fresh dill (optional)

Steps

1. 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.
2. 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.
3. 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.