In a food processor, combine marinade ingredients. Puree until smooth. Transfer to gallon size resealable plastic bag. Add salmon. Seal bag, squeezing out air. Turn to coat salmon. Refrigerate 1 hour, turning bag occasionally.
Once marinated, preheat over to 400 degrees F. Spray medium sized square backing dish with non stick cooking spray until lightly covered. Arrange pepper slices in a single layer. Back 20 minutes, turning once.
Drain salmon and discard marinade. Place salmon on top of pepper slices. Back, turning salmon once, 12-14 minutes or until fish flakes easily with fork.