First, Adjust your oven rack to lowest position, line a rimmed baking sheet with parchment paper for easy clean up. Now place rimmed baking sheet on the oven rack, and heat the oven to 500 degrees. For prepping the fish, make 4 or 5 shallow cuts about 1 inch apart along skin side of each piece of salmon, being careful not to cut into flesh.

Meanwhile, make the balsamic cherry glaze. Place the cherries, brown sugar, balsamic vinegar, salt, pepper, and wine in a saucepan and bring to a boil over medium/high heat, stirring to combine ingredients and dissolve sugar. Reduce the heat to a simmer and cook for 5-7 minutes, or until sauce has reduced and is thick enough to coat the back of a spoon. Remove from heat.

Pat salmon dry with paper towels, portion out about 2 tablespoons of the glaze into a separate cup(to avoid cross contamination or glaze touching raw fish and then cooked fish) and brush the glaze onto the salmon fillets, coating each one thoroughly. Season the fish with salt and pepper. Reduce oven to 275 degrees and remove baking sheet. Place salmon skin side down on parchment lined baking sheet. Roast until thickest part of fillets registers 125 degrees, 9 to 13 minutes.

Remove from the oven. Move fish to a serving platter and spoon the remaining glaze generously over the fish.