Salmao Assado com Açuicar Mascavel (a Brazilian approach to salmon)

I meant to retrieve from my sister's house her German chocolate cake recipe, but that goal got lost in a hubbub of my own making, and I didn't get that recipe (yet). But I did get this one, for the salmon dish she cooked tonight. I cooked up some asparagus and red bell pepper alongside, and it was all served with some red grapes, sourdough, and white rice. It was a nice dish, and I thought a very pleasant treatment of salmon! Any recipe that could make me eat more fish should be saved, I think.

From The Art of Brazilian Cooking, Sandra Cuza, 2012.

1 1/2 T butter, melted
juice of 1/2 lime
1/2 large orange, juice and zest
salt and pepper, to taste
4x5 oz salmon fillets
2 T brown sugar
1 t red pepper flakes
1 large garlic clove, minced

Preheat oven to 425 F. Line a shallow baking dish, large enough to hold salmon without overlapping, with foil and grease with a little of the melted butter. Combine the lime and orange juice with salt and pepper and pour into the pan. Add salmon, turning to coat with the marinade. Marinate at room temperature for 20 minutes, turning the fillets once.

Combine orange zest, brown sugar, red pepper flakes, and minced garlic. Rub the marinated salmon with this mix and drizzle with the remaining melted butter. Bake for 8-12 minutes or until done.