Pat dry 1 pound of salmon fillets with paper towels and season with salt and pepper. Heat 1 tablespoon of butter or olive oil in a large skillet over medium-high heat.

Cook the salmon for about 3-5 minutes without moving until golden brown; flip and cook for another 3-4 minutes until internal temperature reaches 145°F.

Remove salmon from skillet and tent with foil to keep warm.

In the same skillet, reduce heat to medium. Whisk together ½ cup of orange juice, 2 tablespoons of honey, 2 tablespoons of soy sauce, and 2 minced cloves of garlic. Heat through for 2-3 minutes.

For thicker glaze, mix 1 teaspoon of cornstarch with 1 teaspoon of water and stir into the orange mixture, cooking for an additional 30-60 seconds.

Return salmon fillets to skillet, nestling in the glaze. Coat each piece and cook for another minute to warm through.

Transfer the glazed salmon to plates, drizzling with remaining sauce, and garnish with fresh parsley and orange slices.