Season salmon fillets with salt and pepper.

Heat vegetable oil in a large skillet over medium-high heat.

Cook salmon for 4 minutes per side, until cooked through.

Prepare Satsuma Orange Butter Sauce.

Prepare Chive Oil.

Top salmon with Satsuma Orange Butter Sauce and drizzle with Chive Oil.

Combine satsuma juice, zest, shallots, bay leaf, peppercorns, garlic, thyme, wine, and honey in a saucepan.

Bring to a boil, then reduce heat and simmer until liquid reduces by 3/4.

Add heavy cream and cook until liquid reduces by half.

Whisk in cold butter, a little at a time, until smooth and thick.

Keep sauce warm in a bain marie.

Blanch chives in boiling water for 10 seconds.

Transfer to an ice bath.

Pat chives dry with paper towels.

Blend chives, vegetable oil, salt, and pepper in a blender until smooth.

Pour chive oil into a measuring cup.

Serve chive oil at room temperature.