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Combine 1 teaspoon kosher salt, 1 teaspoon sugar, and ¼ teaspoon xanthan gum in bowl.
Process 4 seeded Fresno chiles, ¼ cup lemon juice, 1 peeled small shallot, 1 (3-inch) strip orange zest, ½ teaspoon ground coriander, and salt mixture in blender until smooth, about 1 minute.
With blender running, slowly stream in ½ cup canola oil until fully emulsified.
Strain mixture through fine mesh strainer.
Refrigerate in airtight container for up to 3 days.