Ingredients 
1 cup tart cherry juice
3/4 cup tart cherry juice concentrate
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon apple cider vinegar
Salt and pepper
1 pound wild salmon
1 tablespoon extra virgin olive oil
1 teaspoon chipotle pepper, *optional
1 teaspoon smoked paprika, *optional

Instructions 

**Salmon Can be smoked see Smoked Salmon recipe**

Combine the tart cherry juice, concentrate, Dijon mustard, honey and apple cider vinegar in a small sauce pot. Bring to a boil then reduce to a simmer and let cook for about 25-30 minutes, stirring occasionally until mixture has reduced by almost half. Turn off the heat, pour into a bowl and refrigerate for about an hour until thickened.

Preheat oven to broil. Line a baking sheet with aluminum foil and grease with baking spray. Lay the salmon filet on the baking sheet, drizzle the olive oil on the salmon, season generously with salt and pepper. Add the chipotle pepper and smoked paprika if using.

Broil the salmon for about 8 minutes. Remove from oven and brush the glaze all over the salmon. Return to the oven and broil 1-2 more minutes until glaze thickens and starts to caramelize. Remove from the oven and use the extra glaze for serving.

by Running to the Kitchen

Ingredients
Dry Brine
4 cups brown sugar packed
1 cup kosher salt
Seasoning
Bossy Aussie All-purpose seasoning to taste

Salmon
5 pounds salmon cut into five sections

Instructions
Take salmon out of package and pat dry with paper towel.
In a bowl mix, together the dry brine ingredients.
In a pan with sides, sprinkle half of dry brine on the bottom. Place salmon on top of dry brine and cover with the rest of the dry brine. Cover and place in the fridge overnight.

In the morning, take the salmon out of the brine and rinse in cold water. Pat dry with paper towel and place on a clean baking sheet. Place in the fridge and let sit for 2-3 hours or until dry and sticky to the touch. This develops the pellicle seal and creates a sticky surface for the smoke to adhere too.

Rub salmon with Bossy Aussie seasonings.

Preheat smoker to 180 degree Fahrenheit according to manufacturer's directions. Place salmon on smoker grates and smoke until internal temperature reaches 135-140 degrees Fahrenheit. This should take about 2 hours depending on how big your salmon pieces are.

Cool on a wire rack for an hour and then refrigerate or enjoy.

To store, wrap tightly in plastic wrap and place in the fridge. It will keep up to 10 days

by Gimme Some Grilling