- Serves 12
- Prep Time: 15 minutes
- Cook Time: About 45 minutes
- about 2.5kg whole salmon with fillets and skin removed
- 6 tbsp pomegranate molasses
- 4 tbsp runny honey
- 2 pomegranates, fruit buds removed and kept for garnishing
- fresh bay leaves
- sea salt and black pepper
Lightly season the fillets. Line a large baking tin with some baking parchment. Place the fillets one on top of the other with the pinky flesh side facing up.
Mix together the molasses and honey, brush the salmon liberally with half the mixture.
Place in a preheated oven at gas mark 5/180c/375f and bake for about 45 minutes until just cooked through.
Baste several times throughout the cooking time, at half time pour over the remaining glaze.
Once cooked remove from the oven and carefully pick up the sides of the parchment paper and ease the salmon onto a flat surface.
Using 2 palette knives or fish slices ease the salmon onto a serving plate. Garnish with the pomegranate fruit buds and bay leaves.
Skinless, boneless salmon with pomegranate molasses and honey.