Whisk the marinade ingredients in a large glass container with a lid (orange juice, ginger, coconut aminos, honey, vinegar, oil, salt, and pepper). Put the salmon fillets in the marinade, put the top on the container, and put it in the refrigerator anywhere from 2 hours up to 24 hours. (Sometimes I set the fish in the marinade the night before so I don't have anything to do until dinner the next day. Sometimes I set it up quick in the morning.)
Take the salmon fillets out of the marinade, and pour the marinade in a small sauce pan to reduce into a sauce later. You can strain the marinade if you don't like the bits of ginger in your sauce. I love the added heat from the bits of ginger!
Heat a large skillet over medium heat, add the friendly fat to cook in, and then set the salmon fillets in the hot oil skin side down. Don't over crowd the pan. If you have a smaller skillet, cook the salmon in 2 batches. Cook the salmon over medium/medium-high heat for 3 minutes. Flip the salmon and cook another 3-5 minutes to your desired doneness.
While the salmon is cooking, simmer the orange ginger marinade over high heat for 5-7 minutes until it reduces into a sauce. At this point you can either spoon the sauce over the salmon in the pan to cook the glaze on, or spoon the sauce as is over the salmon on the plate. My kids prefer their salmon with very little sauce - my toddler doesn't usually want any. In fact I squeeze a little extra orange juice or lemon onto their salmon and they don't even need the sauce (more for me!). The salmon has a mild, kid friendly orange ginger taste already from marinating so the sauce is just extra if you like it.