1. Prep the Salmon:

Start by patting the salmon fillets dry with a paper towel. This will help the skin crisp up nicely if you’re cooking with the skin on. Season both sides with salt and pepper. Not too much—just enough to bring out the natural flavor of the fish. Set aside.

2. Make the Orange Glaze:

Now let’s make that glaze! In a small saucepan, combine the orange juice, honey, soy sauce, rice vinegar, garlic, and ginger. Stir everything together over medium heat. As it heats up, the flavors will start to meld and you’ll begin to smell the wonderful citrusy aroma filling the kitchen. Bring it to a simmer.

If you want a thicker glaze, mix the cornstarch with a bit of cold water and add it to the pan once the glaze starts simmering. Stir constantly to avoid any lumps, and cook for another 2-3 minutes until the glaze thickens to your desired consistency. The glaze should be sticky and syrupy but still pourable.

Optional: For extra zing, add the orange zest into the sauce for an added burst of citrus.

3. Cook the Salmon:

While the glaze is simmering, heat the olive oil in a large skillet over medium-high heat. Once the oil is hot (but not smoking), carefully add the salmon fillets, skin side down (if using skin-on). You should hear a satisfying sizzle as they hit the pan. Let them cook undisturbed for about 4-5 minutes, depending on the thickness of the fillets. If you’re unsure, gently press down on the fillet with a spatula to check if it’s crispy and golden brown.

Flip the fillets over and cook for another 3-4 minutes until the salmon is cooked through but still moist in the center. Salmon should flake easily with a fork when done.

4. Glaze the Salmon:

Once your salmon fillets are cooked, reduce the heat to low and pour the orange glaze over the salmon. Spoon some of the glaze over the fish so it’s well coated, letting the flavors meld together for about 2 minutes. Be careful not to overcook the salmon, as it can become dry.

5. Serve:

Transfer the glazed salmon fillets to serving plates. Drizzle with any remaining glaze and garnish with fresh cilantro or parsley. Add a couple of orange slices on the side for a fun, citrusy touch.