Glaze

1. Simmer pomegranate juice, lemon juice, and syrup in a medium saucepan over medium heat for 60-75 minutes.
2. Stir every 10-15 minutes.
3. Liquid should reduce down to about 1/3-1/4 original volume (about a cup), and should be of thicker than syrup but not quite as thick as molasses (will coat the back of the spoon). *This should produce enough to coat two 1 lb salmon fillets.
4. Remove from heat (it will continue to thicken).

Salmon

1. Place filet into baking dish, top with half of sauce, and let marinate in the refrigerator for 15-60 minutes.
2. Pre-heat oven to 400F.
3. Spoon sauce that has dripped to the sides of the dish back on top of the salmon (ahhhh yeeeaahh, look at that!).
4. Place in oven for 17-30 minutes (depending on thickness of filet). Fish will be cooked when meat flakes apart easily with a fork.
5. Brush on another coat of the glaze and serve with extra sauce as desired.