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Make the sauce first. Combine guava paste, orange juice, ginger, chili powder, Worcestershire sauce, and soy sauce in a small sauce pan over medium heat. Stir until guava paste is dissolved and all ingredients incorporated. As soon as ingredients come together, turn off heat so that the sauce doesn’t over-thicken. You have the option to add more orange juice to thin out the glaze if needed.
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Using paper towels, pat dry each salmon fillet until most of the liquid is removed from surface. Coat with olive oil then season fish on both sides with salt and pepper.
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Light a grill or grill pan over medium heat. Grill fish for 3-4 minutes on each side, or until it is cooked to desired consistency. Using a basting brush, generally coat both sides of the fish with glaze. Serve remaining glaze on the side.