Combine pureed preserves, water, jalapeño and garlic in a medium saucepan. Bring to a boil over medium heat. Cook, stirring occasionally, until reduced by half, 10 to 15 minutes. Add vinegar and soy sauce and cook until thick enough to coat the back of a spoon, 4-8 minutes more. Remove from heat, stir in 1T lemon juice.

Meanwhile, preheat the grill to medium-high or broiler to high. Brush the salmon with oil and sprinkle with salt.

Oil the grill rack or place the salmon on a rimmed baking sheet coated with cooking spray. Grill or broil the salmon, skin side down, until flakes with a fork, 10-15 minutes. Use 2 large spatulas to transfer the salmon to a platter. Top with the warm glaze.

Garnish with more jalapeño slices and lemon wedges if desired.