Preparation

1. Rinse fish filets in cool water and pat dry with paper towels. Season fish with salt and pepper as desired.
2. Warm oil in a medium sized non-stick skillet over medium-high heat. Place the fish skinned side up in the skillet. Cook until lightly browned, about 5 minutes. Flip fish filets over and continue to cook until fish flakes when pierced with a knife or fork - about 3-6 minutes depending on the thickness of the fish - or until internal temperature is 150 F. Transfer fish from skillet to a clean plate. Wipe out excess oil from skillet.
3. Turn the heat down to medium-low and sauté the garlic and ginger for about 30 seconds. Add the orange zest, honey, orange and lime juices, tamari and thyme. Stir to combine. In a small bowl, mix the cornstarch and water (stir with finger to dissolve cornstarch) and add to the sauce mixture in the skillet. Stir and cook until slightly thickened.
4. Add the salmon back to the skillet to rewarm it and spoon the glaze over the salmon before serving. Sauce will continue to thicken on its own as it cools.