Add 2 tablespoons of canola oil to a medium skillet over medium-high heat. When the oil starts to shimmer, season one side of the salmon fillets and place the fillets seasoned side down. Allow to cook for 3-4 minutes.

The fillets are ready to flip when you can slide a spatula under them with relative ease.

Just before you flip the fillet, season the side facing up with salt and pepper. Flip the fillets and cook for another 3-4 minutes. Depending on how many fillets you have and the size of the pan, you may need to repeat this process until all the fish is cooked.

In a medium sauce pan, heat 1 tablespoon of canola oil over medium heat.

Add the ginger and garlic with a pinch of salt. Stir and saute for about 2 minutes, being careful not to burn the garlic.

Pour in the orange juice, soy sauce, lemon juice, and rice vinegar. Stir to mix well. Now add the honey while stirring to melt it into the liquid.

Put the corn starch in a small bowl or cup and stir in the water. This makes a slurry.

Turn up the heat to bring the sauce to a boil. Slowly stir the slurry. The sauce will thicken up. Remove the sauce form the heat.

Serve the sauce over the salmon and garnish with toasted sesame seeds and sliced scallions.