Preheat oven to 375˚F.
Pat salmon dry with paper towel and set aside.
In a small bowl, mix together pomegranate reduction, sugar, soya, ginger and pepper. Stir to completely dissolve sugar.
Place salmon in large sealable freezer bag and pour in marinade. Gently massage until marinade fully coats salmon. (Make ahead: refrigerate up to 4 hours, and remove 15 minutes before baking).
Place salmon, skin side down, on baking sheet lined with foil. Cook for 12-15 minutes, until salmon barely flakes apart when fork is inserted.