Begin by taking your fresh salmon steaks and removing the membrane if present. Check for any pin bones and trim the steaks to your desired shape. For a polished presentation, you can secure them with butcher’s twine to hold their form while cooking.

Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper, lightly greased with olive oil.

Gently pat the salmon steaks dry with a paper towel, brush with olive oil, and season with salt and pepper.

In a mixing bowl, combine orange juice, honey, soy sauce, and chili flakes, whisking until blended. Brush this mixture onto the salmon, adding a slice of orange and a sprig of rosemary on top of each.

Carefully place the salmon in the oven and bake for 12-15 minutes until it turns opaque pink and flakes easily with a fork.

In a skillet, melt butter and stir in the remaining marinade along with extra rosemary, simmering for 2-3 minutes. For a thicker sauce, mix in flour-water slurry.

Remove the salmon from the oven and drizzle with sauce before serving with rice, noodles, or steamed vegetables.