Season both sides of the salmon with salt, black pepper, and smoked paprika.

Heat olive oil and butter in a large skillet over medium-high heat until shimmering and fragrant.

Place the salmon skin-side down into the hot skillet and cook undisturbed until the edges turn golden and crisp.

Flip the salmon carefully with tongs and continue cooking until lightly caramelized on the second side.

Transfer the salmon briefly to a plate while preparing the glaze.

Reduce the heat slightly and add minced garlic to the skillet, stirring until aromatic without browning.

Pour in the fresh orange juice, honey, soy sauce, and orange zest, stirring until the mixture becomes glossy.

Allow the sauce to simmer gently until slightly thickened and syrupy with tiny bubbling around the edges.

Return the salmon to the skillet and spoon the warm glaze repeatedly over the fillets.

Cook for another minute until the salmon flakes easily with a fork and the glaze coats the fish evenly.

Garnish with parsley and fresh orange slices before serving warm.