This dish is delicious and ready in less than 10 minutes. Many chefs frown upon non-stick skillets but I find it essential for pan-seared fish dishes. You can use a cast-iron or stainless-steel skillet but you'll need to coat it well with oil to make sure the fish doesn't stick.
Four 3-ounce salmon fillets, preferably center cut
Salt and freshly ground pepper, taste
Freshly squeezed juice of 1 orange
1 teaspoon honey or agave nectar
2 teaspoons soy sauce
1. Season both sides of salmon with salt and pepper. Place fish, skin-side down in a hot non-stick skillet. Cook until skin is crispy and well browned, about 2 minutes (be patient and do not move or flip too soon or skin will stick). Turn and cook for 2 more minutes.
2. Add orange juice to skillet. Whisk in honey or agave nectar and soy sauce. Bring to a boil and cook until thickened, 1 to 2 minutes. Reduce to a simmer and return salmon to pan. Spoon sauces over to coat fish, and continue doing so until salmon is cooked to your liking— for medium 1 more minute and 2 to 3 more minutes for well-done (don't worry how chef's prefer to cook it. You're cooking for your tastes, and that's what really matters). Serve immediately with additional sauce spooned on top.