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.
This recipe was provided by John C from Chicago