Crispy Honey Orange Glazed Salmon

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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 tsp Unsalted Butter
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  24 oz Salmon
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  0.3 cup Orange Juice, Fresh
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  3 tbsp Honey
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  2 tbsp Soy Sauce, Low Sodium
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  4 Garlic(12g)
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  1 1 pinch salt (to taste)
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  1 1 pinch cracked pepper (to taste)
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  1 Orange(66g)

Instructions

1. 1Pat the salmon dry with paper towels and season both sides with salt and pepper. Mince the garlic, zest the orange, and juice it into a measuring cup.
2. 2Heat the butter and a drizzle of olive oil in a large skillet over medium-high heat until the butter foams and shimmers (about 1–2 minutes). Place the salmon skin-side up in the pan and cook 3–4 minutes without moving, until the skin is golden and crispy.
3. 3Flip the salmon carefully and cook skin-side down for 2 minutes over medium-high heat until the flesh is opaque on the edges but still slightly translucent in the center.
4. 4Pour the orange juice around (not over) the salmon and bring to a simmer over medium-high heat. Cook 1 minute, stirring occasionally, until the juice reduces to about half its volume and becomes syrupy.
5. 5Add the minced garlic to the pan and cook 30 seconds over medium-high heat until fragrant. Stir in the honey and low-sodium soy sauce, mixing until combined. Gently coat the salmon in the sauce and cook 30 seconds to 1 minute more until the sauce thickens into a glaze and the internal temperature of the salmon reaches 145°F.
6. 6Remove from heat and stir in the orange zest. Taste the sauce and adjust seasoning with salt and pepper as needed.
7. 7Divide the salmon and glaze evenly into 4 airtight containers while hot. Let cool to room temperature before sealing and refrigerating.
8. 8Reheat gently in a skillet over medium heat with a splash of water (2–3 minutes) or in a microwave covered (1–2 minutes) before serving.