For glaze: In a small pot, add butter, coffee, honey, orange juice, and Pike Place Protein Rub. Heat over medium heat and stir until combined. Simmer for 3 to 4 min. or until thickened to a glossy glaze. Remove from heat.
For salmon: Pat salmon fillets dry with a paper towel. Season on both sides with salt & pepper. In a heavy-bottomed skillet, heat oil over medium-high heat until shimmering. Add salmon to skillet, skin-side down. Reduce heat to medium-low. Use a spatula to gently press down on salmon to ensure even contact with pan. Brush top with reserved glaze. Cook for 5 min. or until skin is crisp and releases easily from pan. Flip and cook for 1 min. or until internal temperature reaches 125 to 130 degrees at thickest part. Transfer to serving plate, skin-side up, and brush with additional glaze. Garnish with parsley and orange zest.