Smart Substitutions: No Pomegranate Juice? Use cranberry juice for a similarly tart and festive profile. Soy Sauce Swap: For a savory twist, replace the salt with 1 tablespoon of soy sauce or tamari in the glaze. Citrus Zest: Add the zest of one orange to the sauce for a bright, sunny note. Healthier Alternatives: Sugar-Free: Use a sugar-free maple syrup substitute or simply rely on the natural sweetness of the reduced pomegranate juice. Lower Sodium: Reduce the salt on the salmon and use a low-sodium soy sauce if making the savory variation. Extra Protein: This dish is already protein-packed, but you can serve it alongside a hearty lentil salad or quinoa to make it even more filling. Common Mistakes to Avoid: Not Reducing the Sauce Enough. If your sauce is too thin, it will just run off the salmon. Cook it until it is syrupy and will stick to the fish. Overcooking the Salmon. Salmon continues to cook after you take it out of the oven. Remove it when it is just slightly translucent in the very center for a perfectly moist result. Skipping the Garnish. The fresh pomegranate arils and herbs are not just decoration. They add a crucial pop of fresh texture and flavor that cuts through the richness. Do not skip them. Storing Tips: Leftovers: Store cooled leftovers in an airtight container in the refrigerator for up to 2 days. Reheating: Gently reheat in a 300°F oven until just warm, or enjoy it cold flaked over a salad. Avoid the microwave, as it can make the fish rubbery. Make-Ahead: You can make the pomegranate sauce up to 3 days in advance. Simply store it in a jar in the fridge and gently reheat it before glazing the salmon.