Cut the orange in half. Juice and zest one half, then carefully remove the skin and pith from the other half and slice it thinly.
Place the cranberries in a small pan with the orange juice, zest, honey, mixed spice and soy sauce and bring to a boil. Reduce to a simmer and cook until the juice becomes a thick and sticky sauce.
Place the salmon in the shallow dish spoon the cranberries and sauce over the fish evenly.
Overlap the orange slices down the centre of the salmon then season with pepper.
Select the Roast function on the Vortex and programme the temperature to 188℃ and time for 14 minutes. Put the tray in once the Vortex has reached temperature.
When finished, check the salmon is cooked through by carefully cutting the thickest part.
Serve hot or cold.