To get the seeds out of the pomegranate, cut it in half, and use a wooden spoon to knock the seeds out into a bowl.

Juice it by squeezing the juice out from the seeds. I used a masher then strain it to get the juice.

Reserve some seeds for garnishing.

Whisk all the ingredients together and bring it to a boil in a heavy bottom saucepan over med heat.

Lower to simmer until glaze consistency.

Set aside until ready to use.

Clean the salmon and make sure that salmon skin has no scales.

Pat dry, with your fingers and thumb, roll salmon so you get a little c shape hump, and score the salmon skin crosswise with a sharp knife about 1/2 inch deep.

Try to score the skin as close as possible to get extra crispy skin.

Rub olive oil all over the salmon skin.

Season generously with salt and pepper, get into the slits too!

Turn and season the flesh side of the salmon.

Heat pan on med heat high with oil.

When oil is shimmering, add salmon skin side down, and hold it down for 3 seconds.

Do not touch/move/flip fish, allow it to sear and cook for 2-3 mins, before checking.

Flip salmon carefully and allow to cook for another 2-3 mins, or until done.