Orange juice adds a tangy zip to a thick and glossy sauce. It’s brushed over the fish and then sprinkled with panko, which turn into a crispy topping when baked.

1 1/2 cups orange juice
1/4 cup cider vinegar
2 tablespoons molasses
3 tablespoons panko*
1 tablespoon coarse-grained mustard
1 1/2 teaspoons olive oil
2 (6-oz.) skin-on center-cut salmon fillets (about 1 inch thick)

1. Bring orange juice, vinegar and molasses to a boil in large skillet over medium heat. Reduce heat to medium-low; simmer 15 minutes or until reduced to 1/2 cup.

2. Meanwhile, combine panko, mustard and oil in small bowl.

3. Place salmon, skin-side down, on foil-lined baking sheet. Spoon 1/4 cup of the molasses mixture over salmon; top with panko mixture, patting lightly onto fish. Broil 8 to 10 minutes or until salmon just begins to flake. Slide spatula under each fillet, leaving skin on foil.

4. Meanwhile, rewarm remaining sauce; drizzle over salmon.