Ingredients:

For the salmon 

¼ cup soy sauce 

2 tablespoons extra-virgin olive oil 

2 tablespoons fresh lemon juice 

2 tablespoons fresh lime juice 

2 tablespoons honey

4 garlic cloves, peeled and smashed 

1-inch piece fresh gingerroot, peeled and finely grated

1 teaspoon kosher salt 

½ teaspoon freshly ground black pepper 

Eight 6-ounce skinless salmon fillets 

For the glaze 

¼ cup pomegranate molasses 

2 tablespoons honey

2 tablespoons soy sauce 

2 garlic cloves, peeled and minced 

1-inch piece fresh ginger, peeled and finely grated 

1 tablespoon finely grated lime or lemon zest 

Salt, to taste 

¼ cup chopped cilantro, for garnishing 

½ cup pomegranate seeds, for garnishing

For the salmon, combine soy sauce, olive oil, lemon juice, lime juice, honey, garlic, ginger, salt and black pepper in a large, shallow dish. Add the salmon fillets and turn to coat all sides. Cover dish with plastic wrap and refrigerate for 1 hour.

To make the glaze, whisk pomegranate molasses, honey, soy sauce, garlic, fresh ginger and lime or lemon zest in a small bowl. Set aside.

Preheat broiler. Remove salmon fillets from dish and pat dry with paper towels. Spray or oil a large rimmed baking sheet. Place salmon fillets, skin side down, in a single layer on baking sheet. Lightly season salmon with salt and brush fillets with half of the glaze. Broil 4 inches from heat source for about 3 minutes, or until the fillets begin to brown. Brush the fillets, again, with remaining glaze and continue to broil about 3 minutes longer, or until salmon flakes and is cooked through.  

Place a fillet on each plate and garnish with cilantro and pomegranate seeds.

Makes 8 servings.