In a saucepan over medium heat, combine orange juice, lemon juice and vanilla bean pod. Cook over low heat until reduced by three-quarters. Discard vanilla bean. Cool sauce; pour into blender. Add 1/4 cup olive oil, fish stock, vinegar and honey; blend until smooth.
Season salmon fillets on both sides with salt and pepper, then coat with toasted seeds. Heat a non-stick pan with 2 tablespoons olive oil. Sear salmon, skin side down. Once skin is crisp, gently turn salmon over. Cook salmon until opaque throughout.
To serve, place a salmon fillet in the center of a plate. Drizzle sauce lightly on top and around. Sprinkle with salt, if desired.