Prepare the pomegranate molasses: Boil the pomegranate juice, sugar and lemon juice in a small saucepan. Simmer on low for 45 minutes or until it reaches a syrupy consistency. Cool and keep in an airtight container in the fridge for up to one month.

Preheat the oven to 425 degrees Fahrenheit.

Lay the salmon on a baking sheet and smear with lemon juice, salt, pepper, garlic, and ginger. Add the pomegranate molasses on top.

Bake at 425 degrees Fahrenheit for 15 to 20 minutes. Top with pomegranate seeds, lemon slices and fresh mint.