1 tbsp maple syrup, sugar free

1 tbsp miso paste

1.5 tbsp rice vinegar

0.25 tbsp crushed red pepper flakes

0.5x orange

2lb salmon fillets

Whisk the maple syrup, miso, vinegar, red pepper flakes, and orange zest and juice in a small bowl to combine.

Heat the oil in a medium nonstick skillet over medium heat.

Place the salmon in the skillet—skin side down—and cook until the skin is very crisp and deep golden brown, 7–9 minutes.

Flip the salmon and continue to cook until it’s very lightly browned on the flesh side, approximately 2 minutes.

Pour off the fat from the skillet, leave the salmon skin side up, and add the glaze. Cook, stirring occasionally, until it begins to thicken, about 2 minutes.

Top with the salmon and garnish with any remaining glaze.