Ingredients:

  • 1.5 lbs salmon fillets, center-cut, skin-on
  • 1/3 cup soy sauce
  • 2 tbsp extra virgin olive oil
  • 3 tbsp raw honey
  • 1 tbsp toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp lemon zest
  • 1/2 tsp red pepper flakes
  • 1/4 tsp cracked black pepper

Instructions:

  1. In a small glass mixing bowl, whisk together the soy sauce, olive oil, honey, and toasted sesame oil until the honey is fully dissolved and the mixture is emulsified.
  2. Add the minced garlic, grated ginger, lemon zest, red pepper flakes, and black pepper to the liquid base and whisk to combine.
  3. Place salmon fillets in a shallow glass dish or a large Ziploc bag. Pour the marinade over the fish, ensuring the flesh side is completely submerged.
  4. Allow the salmon to marinate at room temperature for 30 minutes to allow for flavor infusion without breaking down the protein structure.
  5. Preheat a heavy skillet over medium high heat for 3 full minutes until a drop of water dances on the surface. Remove salmon from the marinade, letting excess drip off.
  6. Place salmon skin side down. Cook for 5 minutes without moving it to develop a crust. Flip carefully. Turn the fillets over and pour the remaining marinade from the bag into the pan.
  7. Cook for another 5-7 minutes, spooning the bubbling sauce over the fish until the sauce thickens and the fish is opaque. Insert your thermometer into the thickest part; it should read 140-145°F (60-63°C).