Preheat oven to 375 degrees F (190 degrees C).

Drizzle olive oil into the bottom of a casserole dish. Lay salmon fillet atop the oil layer. Pour enough orange juice into the dish so the bottom third of the salmon is immersed in juice.

Sprinkle Montreal steak seasoning and togarashi over the top of the fillet. Arrange orange slices and habanero pepper slices atop the fish.

Bake in preheated oven until the flesh is light pink and flakes easily with a fork, 20 to 30 minutes. Transfer fish to a serving platter and serve with the sauce from the dish on the side.