Preheat your oven to 400 degrees F. Line a rimmed baking sheet with foil for easy cleanup. Grease the foil with oil spray.
Rinse the salmon and feel for any bones to remove. Pat the salmon dry with paper towels and place the fish on your baking pan. Lightly season the salmon with salt and pepper.
In a small mixing bowl, whisk together the salsa, vinegar, 2 teaspoons of lime juice, the chili powder and garlic powder. Taste to see if you need to adjust the seasonings (it will depend on the salsa you used.) Pour the sauce over each piece of fish.
Bake the salmon for 15-20 minutes, or until the fish flakes easily with a fork. If the salmon is thin, it should only take 15 minutes, but, if you have thicker salmon as shown in the photos, it will likely take 20 minutes.
While the fish is cooking, rinse and dry the cilantro and pull the leaves off to use as garnish (or leave the sprigs intact). To serve, cut away the skin on the bottom of the fish (if there is any), top the salmon with cilantro, squeeze on some lime juice, and serve with lime wedges.
Store leftovers in the refrigerator for three days. You also can freeze the leftovers in a plastic freezer bag.
Cilantro: If you're one of those people who think cilantro tastes like soap, just skip it! You can try substituting parsley, if you prefer.Balsamic vinegar: I always use dark balsamic vinegar here for bolder flavor, but you could probably substitute white balsamic vinegar if needed.Can you make this on the grill?You should be able to adapt this recipe for the grill. I recommend cooking the salmon separately from the sauce, however. Heat the salsa mixture on the stove, then pour it over the grilled salmon.Can you make this on the stove?I haven't tried it, but it should work over medium heat. Flip the salmon over after two minutes, cook the other side for three minutes, remove any skin, then flip once more until cooked through.