The original recipe from Bon Appetit says to cook the salmon in a skillet with olive oil, but baking it is just as good and less messy.
1/2 Cup Sugar
1/2 Cup White Wine Vinegar
1/2 Cup Dry White Wine
1/2 Tsp Whole Black Peppercorns
1/2 Tsp Whole Pink Peppercorns
1/2 Tsp Whole Green Peppercorns
1 Cup Orange Juice
2 Tsp Lemon Peel Finely Grated Zest
1/2 Cup Red Bell Peppers Diced
4 6-Oz Salmon Fillets Skinless
1 Tb Lemon Juice Fresh
Combine sugar, white wine vinegar, dry white wine and peppercorns in heavy medium saucepan over medium heat. Stir until sugar dissolves. Bring mixture to boil. Reduce heat and simmer without stirring until mixture is golden brown, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 12 minutes. Carefully add orange juice and simmer until reduced to 1 cup, about 7 minutes. Stir in lemon peel and red bell pepper and remove from heat. (Peppercorn sauce can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before using.)
Brush salmon fillets with fresh lemon juice, then sprinkle with salt & pepper. Place in casserole dish and pour sauce over top. Baste with sauce occasionally. Bake covered at 350 for about 35 minutes, or until fish flakes easily when tested with fork.
This sounds like more work than it really is, but it is well worth it!