Add all ingredients to a medium saucepan and bring to a boil. Reduce heat to a simmer and let it thicken to a sauce-like consistency, about 4-5 minutes.

Preheat oven to 400°F.

Thaw salmon completely and bring to room temperature. Pat dry, brush lightly with olive oil, and season each fillet with 1 teaspoon Chinese five spice, salt, and pepper.

Place parchment paper on baking sheet and lay salmon fillets skin-side down. Bake 10 minutes undisturbed.

Brush fillets with chili orange glaze and bake another 3 minutes.

Brush fillets with chili orange glaze again and bake an additional 2-3 minutes or until internal temperature reaches 145°F.