Step 1

Pat 4 (6-ounce) salmon fillets dry with paper towels. Season all over with 3/4 teaspoon of the kosher salt.

Step 2

Finely grate the zest from 1 medium navel orange (about 2 teaspoons) into a medium bowl. Juice the orange into the bowl (about 1/4 cup). Add 3 tablespoons honey, 2 tablespoons harissa paste, and the remaining 1/2 teaspoon kosher salt. Stir to combine.

Step 3

Heat 1 tablespoon olive oil in a large (12-inch) nonstick or cast iron skillet over medium heat until shimmering. Place the salmon skin-side up the skillet, then press down on them with a flat spatula so that there’s a lot of contact with the pan and it browns evenly. Cook without moving, gently pressing down on fish every so often, until the bottom is golden-brown, about 5 minutes.

Step 4

Flip the salmon and cook for 2 minutes. Pour the sauce over the salmon. Cook, spooning some of the sauce over the salmon as it cooks, until the sauce is thickened and the salmon is just cooked through, 2 to 4 minutes more. An instant-read thermometer into the center of the thickest fillet should register 120°F to 130°F for medium-rare, or 135°F to 145°F for more well-done. Garnish with chopped fresh cilantro leaves if desired.