Combine the Montmorency tart cherry juice and concentrate with 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.

Recipe courtesy of Gina Matsoukas, Running to the Kitchen