Hoisin Glazed Salmon

1/4 cup water fresh squeezed orange juice

1/4 cup hoisin sauce

1 teaspoon rice vinegar

1 teaspoon soy sauce

4 salmon fillets (skin-on or skinless)

3/4 teaspoon kosher salt

1 tablespoon vegetable oil

1 cloves garlic, minced

1 teaspoon minced ginger

Sesame seeds and/or 1 thinly sliced medium scallion, for garnish (optional)

1. In a small bowl, whisk together the orange juice, hoisin sauce, rice vinegar, soy sauce, ginger, and garlic.

2. Pat the salmon fillets dry with paper towels and season evenly with kosher salt.

3. Heat the vegetable oil in a large nonstick or cast-iron skillet over medium heat until shimmering.

4. Add the salmon to the skillet skin-side up. Press gently with a flat spatula to ensure even contact with the pan. Cook, without moving, pressing occasionally, until the underside is golden brown, about 5 minutes.

5. Flip the salmon and sprinkle the garlic around the fillets. Cook for 1 minute.

6. Pour the sauce over the salmon and continue cooking, spooning the sauce over the fish, until the sauce is thickened and reduced by about half and the salmon is just cooked through, 2–4 minutes.

7. Garnish with sesame seeds and sliced scallion, if desired, and serve.