Crispy Honey Orange Glazed Salmon

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  Olive oil(15g)

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

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  Unsalted Butter(10g)
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  Salmon
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  Orange Juice, Fresh(60g)
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  Honey(45g)
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  Soy Sauce, Low Sodium(30g)
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  Garlic(240g)
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  1 pinch salt (to taste)
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  1 pinch cracked pepper (to taste)
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  Orange

Instructions

1. 1Pat the salmon dry with paper towels and season both sides with salt and pepper. Mince the garlic and zest the orange, then 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. Once shimmering, place the salmon skin-side up in the pan and cook 3–4 minutes until the skin is golden and crispy, without moving the fish.
3. 3Flip the salmon carefully and cook skin-side down for 2 minutes 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 until fragrant. Stir in the honey and low-sodium soy sauce, mixing until combined. Slide the salmon around gently in the sauce to coat evenly 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. Stir in the orange zest and taste the sauce, adjusting 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 (1–2 minutes, covered) before serving over rice, noodles, or vegetables.