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Pomegranate Glazed Salmon

March 17, 2021
Used by permission of Houghton Mifflin Harcourt. All rights reserved.Pomegranate Glazed Salmon from Zahav: A World of Israeli Cooking. Copyright © 2015 by Michael Solomonov and Steven Cook. Photography copyright ©2015 by Michael Persico. Used by permission of Houghton Mifflin Harcourt. All rights reserved.

When Philadelphia-based chef Michael Solomonov and his business partner Steven Cook opened their first restaurant Zahav in 2008, diners didn’t really know from modern Israeli cuisine. Sure, there was plenty of falafel and hummus in rotation on menus at cheap eateries. The adventurous home cook had perhaps tried her hand with homemade baba ghanouj or baklava. But the delicious subtleties of the innovative cuisine emerging within Israel were not yet on most Americans’ radar. A mention of za’atar or labneh would be met with blank stares.

Flash forward seven years, and Israeli food has taken a seat among the world’s celebrated cuisines. Zahav, meanwhile, is one of the most popular restaurants in the country. Solomonov and Cook have a mini empire of eateries in Philly (some Jewishly focused, some not). And, just this month, they released their first cookbook, Zahav: A World of Israeli Cooking.

Featured in: Bringing Israeli Cuisine to American Kitchens

Recipe by: Michael Solomonov and Steven Cook (From Zahav: A World of Israeli Cooking)


  • 1small garlic clove
  • 1tablespoon finely grated orange zest
  • 1pinch ground Aleppo pepper
  • 1 ½teaspoons kosher salt
  • 1skin-on salmon filet (1 1/2 to 2 lbs.)
  • Canola oil, for greasing the skewers
  • ¼cup pomegranate molasses
Yield: Serves 4


  • Step 1

    Mix the garlic, orange zest, Aleppo pepper, and salt in a small bowl. Sprinkle the mixture over the salmon on both sides and wrap loosely with parchment. Refrigerate for 4 hours.

  • Step 2

    Cut the salmon into 1-inch pieces. Brush the skewers with oil. Thread the salmon pieces on the skewers and grill, skin side down, directly over hot coals on a grill. While the skin side is cooking, brush the flesh side with the pomegranate molasses. When the skin is crisp, flip the skewers and brush the skin side with the pomegranate molasses. Continue cooking until the fish is cooked, about 2 more minutes.