Season & Sear the Salmon: Pat the salmon dry, season both sides with salt and black pepper. Heat 1 tablespoon olive oil in a pan over medium-high heat. Sear the salmon, skin-side down first, 3-4 minutes per side, until golden and crispy. Remove and set aside.

Make the Orange Sauce: In the same pan, sauté the garlic and chili for 30 seconds until fragrant. Add the orange juice, zest, honey, and water (or broth). Bring to a gentle simmer for 2-3 minutes. Stir in the cornstarch slurry and cook 1-2 more minutes, until the sauce thickens slightly.

Coat the Salmon: Return the salmon to the pan. Spoon the sauce over the fillets. Let cook 1-2 more minutes, until the salmon absorbs the flavors.

Garnish & Serve: Sprinkle with fresh oregano or parsley. Serve with steamed rice, roasted veggies, or a green salad.