Prepare the Glaze:

• In a saucepan, combine the clementine juice, apple cider vinegar, brown sugar, and soy sauce.

• Bring the mixture to a boil, then reduce the heat and simmer for about 5 minutes, or until the glaze has reduced by half and slightly thickened.

• Remove from heat and set aside.

Prepare the Salmon:

• Rinse the clementines and slice them as thinly as possible. Remove any seeds.

• Scrape the salmon skin gently to remove any remaining scales, but do not remove the skin.

• Rub the salmon fillets with olive oil, then season with salt and freshly cracked black pepper.

• Place the fillets skin-side down in a baking dish large enough to fit them comfortably.

• Lay the clementine slices evenly on top of the salmon.

• Pour the prepared glaze over the fish and citrus slices.

• Roast the salmon in a preheated oven at 200°C (400°F) for 12 to 15 minutes, or until cooked to your preferred doneness.

• Baste the salmon occasionally with the cooking juices during baking.

• If the clementine slices begin to brown too quickly, gently turn them over.

• Before serving, garnish with fresh dill sprigs and spoon over some of the remaining glaze from the dish.