Sprinkle salt and pepper generously over both sides of the salmon fillets, then pat them dry with a paper towel.

In a large skillet, heat the olive oil over medium-high heat until it shimmers.

Place the salmon skin-side down in the skillet and cook for about 4-5 minutes until crispy. Flip and cook for another 4-5 minutes until opaque.

In the same skillet, lower the heat and add the orange juice, honey, soy sauce, orange zest, garlic, and ginger. Simmer for 3-4 minutes.

Stir in the cornstarch slurry and cook for another 2 minutes or until thickened.

Return the salmon to the pan and spoon the glaze over each piece. Heat for another 2-3 minutes.

Plate the salmon and drizzle with extra glaze. Garnish with green onions and orange slices.