Combine orange juice, lime juice, honey, chili powder, cumin, and salt in a small bowl; mix well.
Place salmon in a shallow glass pan; top with marinade. Cover and refrigerate overnight (or for at least 2 hours). Optional to place filet in a Ziploc bag; pour in the marinade and seal.
Preheat oven to 425 degrees F.
Bake for 12-15 minutes, until done (turns white), or until salmon flakes easily with a fork, or is not spongy feeling when pressed with a spatula.