Add 1/2 cup of orange juice, 1/2 cup of low-sodium chicken broth, and 1/2 cup of orange marmalade in a saucepan over medium-high heat.

Whisk until the mixture is thoroughly combined.

Add one tablespoon of cornstarch, 1/4 teaspoon of smoked paprika, and 2-3 tablespoons of orange juice in a small bowl.

Mix with a fork or a small whisk to make a slurry.

Slowly add that mixture to the sauce in the saucepan and mix thoroughly.

Reduce the heat to low and simmer.

Tip: As the sauce simmers, whisk continuously to prevent lumps from forming.

The sauce should thicken nicely to coat the back of a spoon.

Add 1/4 cup of melted unsalted butter, one large clove of minced garlic, 1/3 cup of local honey, and 2 to 3 tablespoons of your favorite hot sauce.

I recommend adding one tablespoon of hot sauce and giving it a taste, then adding more if desired.

Stir the mixture until all ingredients are combined with the orange sauce (from part 1).

Taste and adjust flavors to suit your particular taste.

Turn off the heat and cover with a tight-fitting lid until ready to serve.

Spoon the sauce of the pan-fried salmon and serve.

Add salt and pepper to the salmon on both sides.

Allow the salmon to rest at room temperature for 10-15 minutes before cooking.

Place a large skillet over medium-low heat, and add the 2-3 tbsps of olive oil.

When the oil is hot, add the salmon filets skin-side down.

Cook for 4-5 minutes, then use a spatula to turn them over gently.

Cook for an additional 3-4 minutes.

Place the salmon on a serving plate and spoon over the Hot Honey Orange Sauce.