- Place juice, sugar, vinegar, soy sauce, ginger and cornstarch in a small pot and whisk well to combine. Set this sauce over medium-high heat and bring to a simmer. Simmer for 2 minutes, remove from heat, cover and set aside until needed.
- Preheat the oven to 375°F. Place the salmon, skin-side down, in a single layer on a parchment paper-lined baking pan. Brush the top of the salmon with the butter or olive oil and season with salt and pepper. Bake salmon for 12 to 15 minutes, or until cooked through. When the salmon is almost cooked, return the pomegranate sauce to a simmer and season with salt and pepper.
- Arrange salmon on a platter and top with sauce. For garnish, sprinkle the pomegranate seeds and mint sprigs.
Recipe options: For a spicy taste, add 1 to 2 tsp. of Sriracha to the sauce.