In bowl, whisk together vinegar, ¼ cup (60 ml) oil, water, capers, shallots, chives, thyme, peppercorns, cayenne pepper and garlic.
Add salt and pepper to taste,
Stir in cranberries and 6 sections each of lemon and lime.
Refrigerate for one day.
To heat before serving, put vinaigrette in saucepan over medium heat for 30 seconds.
Rinse and pat dry salmon fillets; remove any bones and discard.
Lightly brush fillets with oil; sprinkle with salt and pepper.
Place the fillets with the skin side up on greased barbecue grill over high heat and cook for 10 minutes per inch (2.5 cm) of thickness, turning once, or until fish flakes easily when tested with a fork.