Whisk the orange juice, oil, garlic, black pepper, basil and thyme in a large nonmetallic bowl until well blended. Add the salmon and turn to coat. Cover and chill for 1 hour, turning the salmon over once halfway through the chill time.

Remove the salmon from the marinade and discard the marinade. Heat a nonstick sauté pan over medium-high heat. Add the salmon and cook for 2 min. (to prevent sticking, make sure the pan is hot before adding the salmon). Turn the salmon over. Cook for another 2 min. or until the internal temperature of the salmon reaches 145°F. See recipe note below.*