Recipe adapted from recipes on CooksIllustrated.com
1 Valencia Orange, plus 1 tablespoon zest
1 tablespoon lime juice
1 tablespoon honey
1 teaspoon raw coconut crystals (or light brown sugar)
1/2 teaspoon kosher salt
1/4 teaspoon arrow root
4 center-cut skin-on salmon fillets , 6 to 8 ounces each (see note)
Ground black pepper
Zest the orange and set aside for later use. Juice the orange and bring rest of the ingredients to boil in small saucepan. Reduce heat to medium-low and simmer until slightly thickened and reduced to scant 1/4 cup, 25 to 30 minutes. Set glaze aside until ready to use.
Adjust oven rack to middle position and heat oven to 300 degrees. Combine raw coconut crystals, salt, and arrowroot in small bowl. Pat salmon dry with paper towels and season with pepper. Sprinkle brown sugar mixture evenly over top of flesh side of salmon, rubbing to distribute.
Heat oil in 12-inch ovensafe nonstick skillet over medium-high heat until just smoking. Place salmon, flesh side down, in skillet and cook until well browned, about 1 minute. Using tongs, carefully flip salmon and cook on skin side for 1 minute.
Remove skillet from heat and spoon glaze evenly over salmon fillets. Transfer skillet to oven and cook until center of thickest part of fillets registers 125 degrees on instant-read thermometer and is still translucent when cut into with paring knife, 7 to 10 minutes. Transfer fillets to platter or individual plates and serve.