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1
Combine the orange juice, strip of orange zest, shallots, bay leaf, peppercorns, garlic, thyme and wine in a saucepan, and bring to a boil. Reduce the heat to a simmer and cook until the liquid has reduced by three-fourths; about 8 minutes.
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2
Add the heavy cream and cook until the liquid has reduced by half; about 4 minutes longer.
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3
Whisk in the cold butter little by little, whisking until the sauce is smooth and thick and all the butter is incorporated; 3 to 4 minutes. Do not allow the sauce to boil.
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4
Strain the sauce through a fine-mesh sieve into another saucepan, pressing on the solids to extract all the liquid; discard the solids.
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5
Season the sauce with salt and pepper to taste, and keep warm until ready to serve. (Do not allow the sauce to boil or it will separate.).
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6
Season the salmon on both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
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7
Heat the canola oil in a large skillet over medium-high heat. Add the salmon, skin-side down, and cook until lightly browned and crisp; 3 to 4 minutes. Flip the salmon over and cook until the fish is just cooked through; about 2 more minutes.
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8
Serve the salmon, skin side up, immediately. Spoon the orange butter sauce around the fillets.
