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1.Combine orange juice, tamari, ginger, garlic, and oil in a
resealable plastic bag. Add salmon and turn bag to coat.
Refrigerate 4 hours, turning once.
2.Heat oven to 400°F. Transfer salmon to baking dish, reserving
marinade. Roast until just cooked through, about 10 minutes.
3.Meanwhile, pour all but ½ cup of the marinade into a small
saucepan; bring to a boil over high heat. Reduce heat to medium
and boil until glaze slightly thickens and reduces to ½ cup, about
5 minutes. Serve with salmon.
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