Step 1

Bring the orange juice to a boil in a small saucepan and reduce 5-7 minutes until thick and syrupy. You should have about a tablespoon. Combine this with the remaining dressing ingredients except the oil in a mixing bowl. Whisk to combine, then add the oil in a slow stream, whisking constantly, to create an emulsion. Season to taste and adjust the acidity to your liking with lemon juice.

Step 2

Preheat a grill and toss the salmon with the oil, parsley, salt, and pepper. Grill skin-side down first, then as the skin begins to crisp and develop grill marks, turn carefully with tongs and finish cooking on the other side to desired doneness, 3 to 4 minutes per side over high heat.

Step 3

Serve with the dressing.