Ingredients

4 (6-ounce) skin-on salmon fillets, pin bones removed
Kosher salt
1 tablespoon finely grated fresh ginger
2 garlic cloves, minced
1 tablespoon dark brown sugar
Finely grated zest of 1 orange
2/3 cup freshly squeezed orange juice
3 tablespoons low-sodium soy sauce or tamari
1 tablespoon olive oil

DIRECTIONS

1. Dry the salmon thoroughly with paper towels. Season the fillets all over with salt and arrange in a baking dish that holds them in a single layer. 
2. In a bowl, stir together the ginger, garlic, brown sugar, orange zest and juice, soy sauce or tamari, and olive oil. Drizzle the salmon fillets with 3 tablespoons of this marinade and set aside at room temperature for about 20 minutes.  Pour the remaining marinade into a small saucepan and set aside.
3. Turn on the broiler and position an oven rack about 6 inches from the heat source. Place the salmon on a broiler pan skin-side up. Broil until the skin crisps, about 3 minutes. Carefully flip the salmon and continue to broil until the flesh is browned on top and done to your liking (about 3 minutes for medium rare).
4. Set the saucepan containing the marinade over medium-high heat and bring to a boil. Reduce the heat to medium and simmer until it gets fragrant and reduces by about a third to become a sauce, about 5 minutes.
5. Transfer the salmon to a warmed serving platter or individual plates, pour the warm sauce over the top, and serve.