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In a small glass jug, melt honey for 20 seconds in the microwave. Add the soy sauce, ginger and lemon juice then whisk to combine.
Remove any bones from the salmon then gently brush over the marinade. Marinate in the fridge for at least 30 minutes or overnight if you want to prepare ahead. Reserve any extra marinade to use during cooking.
Preheat oven to 180°C fan bake.
Place the salmon on a lined baking tray and bake in the oven for 10 minutes.
Remove from the oven, gently brush over any excess marinade then return to the oven for an additional 10 minutes.
Once cooked through, place your salmon fillet on a large serving platter and garnish with fresh pomegranate, mint leaves and lemon zest. Serve immediately.