Preheat the oven grill. Grease a baking tray, or line with baking paper.
In a saucepan over medium heat, mix together the apricot juice, dried apricots, honey, soy sauce, ginger, garlic, cinnamon and cayenne. Bring to a boil then reduce heat to medium-low and simmer for about 20 minutes or until reduced by about half. Stir occasionally to prevent burning. Remove 4 tablespoons of the glaze for basting and set the remaining aside.
Place the salmon fillets on the prepared baking tray and brush with glaze. Grill for 8 to 12 minutes or until salmon flakes easily with a fork. Gently turn over once during cooking and baste frequently during the last 4 minutes. Serve with a drizzle of the remaining glaze.
To make a gluten free option, ensure you get the Gluten Free Soy Sauce (Tamari soy sauce).