Pat the salmon fillets dry and sprinkle both sides with salt and black pepper.

Heat a tablespoon of olive oil in a large skillet over medium-high heat. Place salmon skin-side down and sear for about 4 minutes.

Flip the fillets and cook for another 4 minutes, until they flake easily and reach an internal temperature of 145°F (63°C).

In the same skillet, add orange juice, honey, soy sauce, garlic, and ginger. Let it simmer for about 2 minutes.

Mix cornstarch with water, pour into skillet, and stir until the glaze thickens.

Return the salmon to the skillet and spoon the glaze over it. Let it soak in sauce for 1-2 minutes on low heat.

Transfer to a serving plate, drizzle with excess glaze, and garnish with parsley and orange zest.