In a small bowl, crush raspberries with a fork (save a few to use as a garnish!), add jam, vinegars, oil, and lemon juice and zest.

Pour marinade into a baking dish, add salmon and allow to marinate in refrigerator for about one hour.

Barbecue or panfry salmon. In the meantime, transfer marinade to a small pan, boil and allow to reduce until salmon is done.

Serve salmon hot, topped with raspberry sauce. Accompany with green vegetables.