2/3 cup dry white wine
2/3 cup fresh orange juice
2/3 cup soy sauce
12 salmon fillets, skin on
8 dried guajillo chiles, stemmed, split and seeded
3 garlic cloves, unpeeled
1/2 teaspoon dried oregano
1/2 teaspoon cumin seed, toasted and ground
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cinnamon
2 cups chicken broth, divided
1 tablespoon olive oil
1 teaspoon sugar
1/2 teaspoon salt
1 cup blueberries
Salmon: Mix wine, orange juice, and soy sauce in a pan large enough to hold the fillets in a single layer. Place salmon, flesh side down, in dish; cover with plastic wrap and refrigerate for 2 hours, turning once.
Sauce: Heat a heavy skillet over medium heat. Open seeded chiles and put flat on skillet, pressing down with a spatula. Toast chiles until fragrant and partially charred, about 1 minute per side. Transfer to a bowl; cover with hot water and let soak until soft, about 30 minutes. Add unpeeled garlic cloves to the skillet and cook until blackened all over, 10 to 15 minutes. Remove, let cool, and peel. Drain soaked chiles and discard water. Transfer to a blender along with the peeled garlic, oregano, cumin, pepper, cinnamon, and 1/2 cup of the broth. Blend until smooth, then press mixture through a strainer into a bowl. Heat the same skillet over medium-high heat and add olive oil. When hot, add the chile mixture and simmer until reduced by about 1/3, about 5 minutes. Add remaining broth and reduce heat to low. Partially cover and simmer, stirring occasionally, until sauces thickens slightly, about 40 minutes. Stir in sugar, salt and blueberries, and cook until blueberries release their juice, about 3 minutes more. Keep warm while cooking the salmon.
Finishing: Preheat oven to 450°F. Line baking sheet with foil, shake excess marinade off salmon and transfer pieces to the baking sheet, skin side down. Cook until fish is opaque in center, about 14 minutes. Transfer to plates and spoon sauce over.