Step 1

If grilling: Set up your grill so that you’ll be able to place the cedar plank over indirect heat. Do this by only loading one side of the grate with coals. If you’re using gas, turn half the burners up to medium-high and leave the other burners off. Allow grill to preheat to 400F. If baking in oven: Preheat oven to 400F.

Step 2

Meanwhile, combine the ras el hanout, garlic, olive oil, lemon juice and zest, soy sauce, and pepper in a shallow dish or zip top bag; then, add salmon fillets, coating in the mixture. Allow the salmon to marinate for 10 minutes.

Step 3

In a small bowl, combine pomegranate molasses and honey, adding enough to desired sweetness. Set aside.

Step 4

When oven or grill is sufficiently preheated, remove salmon from the marinade, then arrange on cedar planks, giving the fillets space for the heat to circulate between them. Drizzle or brush with pomegranate molasses mixture. Place in oven/on grill and close lid.

Step 5

Allow fillets to cook for 10 minutes, then check on doneness. When it flakes readily with a fork, or when its internal temperature registers at 120 degrees, the salmon is cooked to a perfect medium-rare. Thinner fillets may be done at 10 minutes on a hot grill, while center cuts may need up to 15 minutes.

Step 6

Once cooked to your liking, you can present the salmon on cedar planks with a scattering of pomegranate seeds for easy drama at the table, or transfer the fish to a serving platter instead. Enjoy immediately.