Ingredients:

• 1 canned chipotle chile pepper in adobo plus 1 tablespoon adobo sauce 
• 1 tablespoon tahini 
• 2 cloves garlic, quartered  
• 1 tablespoon fresh lime juice 
• ¼ cup Tropicana orange juice 
• 1 tablespoon honey 
• 4 tablespoons extra-virgin olive oil, divided 
• 4 (5 ounce) center-cut filets skin-on salmon (about 1 ¼ pounds) 
• ¼ teaspoon kosher salt 
• ¼ cup roughly chopped fresh cilantro 
• 1 small orange, quartered

Directions:

1. Combine the chipotle, adobo sauce, tahini, garlic, lime juice, orange juice, honey and 3 tablespoons oil in a small food processor and blend until smooth. Reserve 2 tablespoons and transfer remaining marinade to a bowl. Add salmon to the bowl and toss to coat. Cover and refrigerate at least 30 minutes and up to 2 hours. 
2. Remove salmon from marinade, shaking off any excess and discard marinade. Season the salmon with salt. Set a large cast-iron skillet over medium-high heat. Once hot (this will take about 3 to 4 minutes), add 1 tablespoon oil and swirl to coat the bottom of the pan. Add the salmon, skin-side-down. Press down gently with a spatula to evenly cook the skin and prevent it from curling, 5 minutes. Flip, reduce heat to medium and cook until internal temperature in the thickest part of the salmon reaches 145°F, about 3 to 5 more minutes. 
3. Garnish with chopped cilantro and serve with orange and reserved marinade. 
4. NOTE: Buy similar sized salmon filets to ensure they cook at the same rate. A fish spatula is a helpful tool for flipping the fish.