Pat the salmon filets dry and season with salt and pepper. Let rest for 10 minutes.

Heat 2 tablespoons of avocado oil in a skillet over medium-high heat. Cook the salmon, skin-side down, for 3-4 minutes until crispy.

Flip the salmon filets and cook for another 3-4 minutes until opaque and flaky. Transfer to a plate and keep warm.

Mix 1 tablespoon of arrowroot powder with 2 tablespoons of water to create a slurry. Set aside.

Sauté 2 cloves of minced garlic in the same skillet for 30 seconds until fragrant.

Stir in ½ cup of orange juice, 2 tablespoons of honey, 2 tablespoons of tamari, and 1 teaspoon of thyme. Bring to a simmer, then stir in the arrowroot slurry until thickened.

Return the salmon to the skillet and spoon the glaze over it, heating through for another minute.