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Mix tangerine juice, oil and 2 teaspoons of the thyme in small bowl. Place salmon in large resealable plastic bag or glass dish; turn to coat well. Refrigerate 30 minutes
Preheat oven to 450°F. Mix chili pepper, brown sugar, cinnamon, tangerine peel, remaining 1 teaspoon thyme and sea salt in small bowl. Set aside. Remove salmon from marinade. Place in greased foil-lined baking pan. Discard any remaining marinade. Rub top of salmon evenly with chili pepper mixture. Place tangerine sections around salmon in pan
Roast salmon 10 to 15 minutes or until fish flakes easily with a fork. Serve with tangerine sections