Pat the salmon dry. Use paper towels to remove surface moisture. Season both sides lightly with salt and pepper. Dry fish sears and glazes better.

Make the glaze. In a small saucepan, combine orange juice, zest, ginger, garlic, soy sauce, honey, vinegar, sesame oil, and red pepper flakes if using. Bring to a simmer over medium heat, stirring occasionally.

Thicken slightly. Let the glaze bubble for 5–7 minutes until it reduces by about a third. If you want it thicker, stir in the cornstarch slurry and simmer 30–60 seconds until glossy. Taste and adjust sweetness or acidity.

Preheat the pan. Heat a large nonstick or well-seasoned skillet over medium to medium-high. Add the neutral oil and swirl to coat.

Sear skin-side down. Place salmon fillets in the skillet, skin-side down. Press gently with a spatula for 10 seconds so the skin stays flat. Cook 4–5 minutes until the skin is crisp and the sides turn opaque about halfway up.

Flip and brush. Turn the fillets. Spoon or brush a generous layer of glaze over the top. Cook another 2–4 minutes, depending on thickness, basting once more. You’re aiming for medium, about 125–130°F in the center.

Optional broil finish. For extra caramelization, transfer the salmon to a foil-lined sheet pan, brush with more glaze, and broil 1–2 minutes. Watch closely—sugars can burn quickly.

Rest and serve. Let the salmon rest 2 minutes. Plate with a drizzle of remaining glaze and your choice of sides. Garnish with green onion, sesame seeds, and a squeeze of fresh orange.