Season both sides of the salmon with salt and pepper.
Heat the oil in a large pan over a medium heat. Add the salmon and cook for 3-4 minutes each side until done to your liking. Transfer to a warm serving plate and cover with foil while you make the glaze.
Add the garlic and rosemary to the same pan and sauté for 20 seconds. Add the stock and simmer until mostly reduced.
Stir in the orange zest and juice, lemon juice and honey.
Mix the cornflour and water to make a slurry. Add to the pan and simmer, stirring, for 1 minute until slightly thickened. Check and adjust seasonings.
To serve, spoon the sauce over the salmon and garnish with dill, if desired.
A Table at Tangleby
In this exceptional book, it shares more than 170 delicious dishes, from simple snacks to dinner parties that are guaranteed to impress your guests.