Preheat your oven to 300°F (149°C) and line a large baking sheet with parchment paper.

Place the salmon fillet skin-side down on the prepared baking sheet, and season with kosher salt and black pepper.

In a medium saucepan, combine pomegranate juice, brown sugar, fresh squeezed orange juice, and orange zest. Heat until the sugar dissolves and let it simmer for 20-25 minutes.

Once thickened, use a brush to coat the salmon with the glaze, saving some for drizzling after baking.

Bake the salmon for 30-38 minutes, or until the internal temperature reaches 145°F (63°C).

Transfer the salmon to a platter and garnish with pomegranate seeds, orange slices, parsley, and green onions.