Pat dry the salmon on both sides and liberally season with salt and pepper. Set aside.
Place a non stick pan on medium high heat. Make sure the pan is hot enough by adding a few drops of water into the pan, if the water beads and evaporates quickly, the pan is ready.
Once the water is gone, add two tablespoons vegetable oil to the pan and heat for a minute. Place the salmon fillets in the oil, skin side up and leave it untouched for about 4 minutes until a golden crust forms.
Flip and cook the salmon on the other side for another 3 to 4 minutes until the fillets are fully cooked and you're able to flake them using a fork.
Meanwhile, mix navel orange juice, cara cara orange juice, lemon juice, soy sauce, garlic, honey, red pepper flakes, cornstarch and water in a sauce pan and cook over medium heat until it simmers and thickens.
Once the salmon is almost cooked, pour the glaze into the pan and cook for another two minutes. Serve immediately.