4 tablespoons orange juice, freshly squeezed
3 tablespoons lemon juice, freshly squeezed
Salt and pepper to taste
4 salmon fillets, 5 to 6 ounces each
Zest from 1/2 of an orange (optional)
4 tablespoons brown sugar (can use light or dark)
2 tablespoons chili powder
1 large garlic clove, minced
2 tablespoons butter, melted
In a shallow dish large enough to hold the salmon, combine juices, salt and pepper. Add the salmon, turning to coat with the marinade. Let salmon marinate at room temperature for 20 minutes, turning the fillets once.
Preheat oven to 425 degrees.
Line shallow baking pan with aluminum foil and grease with a little of the melted butter.
In a small dish, combine orange zest, brown sugar, chili powder and minced garlic. Rub the marinated salmon with the brown sugar mixture. Place salmon in the pan and drizzle with remaining melted butter.
Bake for 8 to 12 minutes. 8 minutes will do for thin fillets - those less than 1 inch thick. Do not exceed 12 minutes for thicker fillets.