In a bowl, add minced garlic, honey, soy sauce, rice wine vinegar, freshly squeezed orange juice, orange zest, red pepper flakes, and salt. Whisk until well combined.

Pour mixture into a saucepan that’s been preheated to medium/high heat. Let glaze cook, caramelize and thicken for 5-7 minutes, stirring often. About 3 minutes in, mixture will begin bubbling rapidly. About 4-5 minutes in, the bubbles will start to turn color, from light brown to dark mahogany. After this color change, let mixture continue cooking for an additional minute or so, continuing to stir often. Mixture should be syrupy in consistency and darker in color.

Remove glaze from heat and let cool.

Cut salmon into roughly ½ inch thick fillets by slicing fillets in half lengthwise (see video below for step-by-step directions!).

Preheat a large skillet over medium/high heat with a tablespoon of olive oil.

Add salmon fillets, at least an inch apart from each other, to the hot skillet. Let salmon cook on side #1 for 1 minute.

Immediately remove pan from hot burner. Drizzle cooled glaze on salmon (the longer the glaze cools, the thicker it will become).

Plate right away, garnishing with chopped scallions and fresh orange wedges if desired.