Combine pepper jelly, water, minced garlic, red wine vinegar, and soy sauce in a small saucepan. Heat the saucepan over medium heat then whisk to combine melting ingredients. Bring the mixture to a low boil then reduce heat to low and let simmer until thickens, about 10 minutes, stirring often. Transfer mixture to a small bowl and set aside.

Meanwhile, preheat the oven to 400F. Line a baking sheet with parchment paper.

Arrange the salmon pieces on the prepared baking sheet. Drizzle olive oil over top of the salmon then sprinkle with salt and pepper. Scoop a large spoonful of pepper jelly soy sauce mixture over top of each piece then bake in the oven until internal temp reaches 145F and the flesh flakes easily with a fork, about 12-15 minutes.