1. Combine marmalade, soy sauce, garlic and ginger in small saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low and continue to cook, stirring constantly, at a gentle boil for 7 – 10 minutes, until sauce has reduced and has the consistency of a thin syrup. Sauce should be reduced to approximately ¾ cup (175mL).
2. Remove from heat and add orange rind. Sauce will continue to thicken as it cools. Set aside.
3. Preheat oven to 450ºF (230ºC). Line the bottom of a 2 piece broiler pan with foil and generously grease top of pan.
4. Place salmon skin side down on prepared broiler pan. Dry with paper towels. Generously sprinkle with pepper and prick with fork. Cover with glaze and let sit at room temperature for 20 minutes.
5. Place in preheated oven and bake for 9 – 12 minutes. Baking time will depend on thickness of fish. Remove from oven and let sit on pan for 2 minutes. Remove to serving plate and serve immediately.
6. Garnish with orange slices and fresh thyme.