Marinate salmon fillets for four hours, or overnight, in pomegranate molasses, orange juice, sherry, garlic and sugar.
Preheat oven to 375 degrees.
Make a paste by combining the sea salt with the egg white. Remove fish from marinade and pack the top of each fillet with 1 cup sea salt. Roast fish at 375 degrees for 40-50 minutes.
Meanwhile, place the marinade in a small saucepan and cook over low heat until reduced by half.
Remove fish from oven, break away the salt crust and serve. Spoon reduced marinade over for sauce.
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