Lay the salmon on a sheet pan lined with oiled foil.
Sprinkle the salt and pepper over the fish, then spread the marmalade over the surface—I use about a tablespoon per fish. Dust the chile powder over the marmalade, then squeeze the orange half over the top.
Place in the oven for 15 to 20 minutes, depending on the thickness of the filet, or until just cooked through.
Serve!
Recipe by Flurries of Flour at https://flurriesofflour.com/2017/01/orange-red-chile-salmon/