In a small bowl whisk together the cranberry jelly, soy sauce, cranberry juice, smoked paprika and lime juice.

Place the salmon filets in a large ziplog bag. Pour half of this sauce over the salmon fillets, close the bag and refrigerate for at least 30 minutes.

Preheat the oven to 400° F. Line a baking sheet with silicon paper.

Remove salmon from the marinade and place them on the lined baking sheet. Lightly season with salt and pepper.

Bake the fillets for 12 – 15 minutes or until they are done to your liking.

I brushed mine with the marinade once during cooking, then threw the marinade away.

To make the sauce

Place the remaining sauce into a small saucepan and bring to a boil.

Reduce the heat and cook for about 5 min until the sauce has reduced to a glaze.

Remove salmon from the oven, place on a beautiful plate.

Drizzle the sauce over the salmon and garnish with pomegranate pips and fresh basil.