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1
Preheat oven to 400 degrees. Lightly oil a large rimmed baking sheet.
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2
Run your fingers over the side cut of the salmon, feeling for any pin bones.
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3
If necessary, pull any bones out with sterilized tweezers. Place the salmon on the baking sheet, flesh side up. Season the salmon with salt and pepper. Cut vertically into 6 equal portions, but do not separate the pieces (this makes the salmon easier to serve after cooking).
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4
Roast the salmon until it shows just a hint of bright pink when prodded at the center of one of the cuts with a knife, 12 to 15 minutes.
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5
Meanwhile, make the pomegranate butter sauce. Bring the pomegranate juice, red wine, shallots,and rosemary to a boil in a nonreactive medium saucepan over high heat. Cook until the mixture is reduced to 2 tablespoons, about 6 minutes. Reduce the heat to very low.
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6
Remove the pan from the heat and whisk in one tablespoon of the butter. Whisk until the butter softens into a creamy texture, occasionally returning the pan to the heat to keep it warm, but not hot. Repeat with the remaining butter, one tablespoon at a time. Season with salt and pepper to taste. Do not bother to keep the sauce piping hot; it will be warmed by the heat of the salmon.
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7
Serve on individual dinner plates and spoon the sauce on top; serve immediately.
