COOK IT.
In a medium bowl, mix to combine the pomegranate juice, white wine vinegar, lemon juice, Dijon mustard, honey, salt, and pepper. Let sit for 10 minutes then whisk in the olive oil. Mix very well.
Place salmon skin side up in a large bowl and pour some of the Pomegranate mixture. Marinade for 15-30 minutes.
Meanwhile, place the reserved pomegranate mixture into a small pot and bring to a boil. Simmer for about 15-20 minutes. Remove from heat.
Preheat Louisiana Grills to 350°F.
Remove the salmon filets from marinade and shake any excess off. Discard the marinade. Season with Louisiana Grill Sweet Heat Rub.
Grill the salmon until minimum internal temperature of 145°F or to desired doneness, baste with the pomegranate mixture in the last 10 minutes.
Plate and garnish with pomegranate seeds and mint.