Heat oil in large skillet over medium-high heat. Season salmon with salt and pepper. Add salmon to skillet and cook for about 5 minutes on one side. (If it's still stuck to pan, give it more time to cook)
Flip and cook for another 2 minutes. Add garlic and rosemary and cook for 30 seconds. Combine orange juice, honey, soy sauce and orange zest in small bowl and add to the pan to deglaze. Cook for another 1 minute or until salmon is cooked and sauce is thickened.
Spoon sauce over salmon and serve immediately. Top with fresh rosemary if desired.
Use wild salmon when possible. It is healthier for you and just tastes better.
Add cold oil to a cold skillet and let heat up to proper temperature before adding the salmon. You’ll know it is ready when the oil starts to shimmer.
Once salmon is added to the pan, cook undisturbed for 5 minutes so a nice crust forms. Plus if you try to flip the salmon too quickly, it will stick.
Don't add garlic until right before you add orange/honey juice mixture so it doesn't burn.
Add sliced oranges to sauce if you want additional orange flavor.
You know the salmon is done when it is opaque and easily flakes.