In small saucepan coated with cooking spray, saute garlic and shallot until tender. Add orange juice and vinegar. Bring to a boil. Reduce heat; simmer, uncovered for 20-25 minutes or until reduced to 1/4 cup. Stir in honey, chile pepper, salt and pepper.
2. In a large ovenproof skillet, brown salmon in oil on both sides. Brush with 1/4 cup sauce. Bake, uncoverd, at 400 for 8-10 minutes or until fish flakes easily with fork.
3. Brush with remaining sauce and sprinkle with cilantro to taste.