Ingredients:

  • 4 (6 oz / 170g) salmon fillets, skin-on
  • 1 tsp (5g) kosher salt
  • ½ tsp (2g) cracked black pepper
  • 1 tbsp (15ml) avocado oil
  • ⅓ cup (80ml) fresh orange juice
  • 2 tbsp (30ml) honey
  • 1 tbsp (15ml) soy sauce
  • 1 tbsp (6g) fresh ginger, minced
  • 2 cloves (6g) garlic, minced
  • 1 tsp (2g) orange zest
  • 1 tsp (5g) lemon juice

Instructions:

  1. Pat the salmon fillets completely dry with paper towels and season both sides generously with salt and pepper.
  2. In a small bowl, whisk together the orange juice, honey, soy sauce, minced ginger, minced garlic, orange zest, and lemon juice until the honey is fully incorporated.
  3. Heat avocado oil in a 12-inch cast iron or non-stick skillet over medium-high heat until shimmering.
  4. Place fillets skin-side down, pressing lightly with a spatula for 10 seconds. Cook undisturbed for 4–5 minutes until the skin is golden and releases easily.
  5. Flip the fillets and immediately pour the citrus glaze into the pan around the fish.
  6. As the sauce bubbles and thickens (about 2–3 minutes), continuously baste the top of the fillets with the glaze using a spoon.
  7. Remove from heat when the internal temperature reaches 135°F (57°C) for medium-rare.