Place the juices and honey in a very small pot and bring to a simmer. Remove from the heat and pour into a bowl. Add the matcha and whisk to dissolve. Cool mixture to room temperature. When there, mix in the yogurt, cayenne and salt. Cover and refrigerate the matcha yogurt citrus sauce until salmon is cooked.
Preheat the oven to 375°F. Place the salmon, skin-side down, in a single layer in a parchment paper-lined baking pan. Brush the top of the salmon with the olive oil; season with salt and pepper. Baked salmon for 12 to 15 minutes, or until cooked through. Serve salmon topped with the matcha yogurt citrus sauce.