1 (2-lbs.) skin-on Atlantic salmon fillet

2 Tbsp. olive oil, divided

1 tsp. kosher salt

1 tsp. freshly ground black pepper

1 medium navel orange, halved crosswise

2 Tbsp. honey

1 Tbsp. soy sauce

1 Tbsp. apple cider vinegar

2 tsp. grated fresh ginger

3 Tbsp. unsalted butter

4 small garlic cloves, smashed

6 thyme sprigs, divided

1 medium red onion, thinly sliced into rings

Flaky salt, lemon wedges, chopped scallions, sesame seeds, for serving

1. Preheat oven to 400°. Rub salmon on both sides with 1 tablespoon of the olive oil, and sprinkle with salt and pepper. Place on a parchment-paper-lined baking sheet.

2. Slice one half of the orange into thin rounds; set aside. Squeeze juice from other orange half into a medium bowl; whisk in honey, soy sauce, vinegar, ginger and remaining 1 tablespoon olive oil.

3. Melt butter in a medium saucepan over medium heat. Add garlic and 4 sprigs of the thyme; cook, stirring constantly, until butter is infused, 1 minute. Add orange slices and onion to pan; cook, stirring occasionally, until onions have softened slightly and are almost translucent, about 5 minutes. Stir in orange juice mixture; cook until combined, 1 to 2 minutes. Remove from heat; remove and discard thyme sprigs.

4. Pour sauce over salmon on baking sheet, arranging orange slices and onions on top of salmon. Remove leaves from the remaining 2 thyme sprigs, and sprinkle over salmon.

5. Roast fish in preheated oven until a thermometer inserted in thickest portion registers 125°, about 12 minutes.

6. Transfer salmon with onions and oranges to a serving plate, and spoon any remaining sauce over the top. Sprinkle with flaky salt and a squeeze of lemon; top with scallions and sesame seeds.