Ingredients:

  • 4 (6-ounce) salmon fillets, center-cut, skin-on
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper, freshly cracked
  • 1 tbsp neutral oil (avocado or grapeseed)
  • 0.25 cup low-sodium soy sauce
  • 2 tbsp honey
  • 1 tsp fresh ginger, finely grated
  • 2 cloves garlic, minced into a paste
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil

Instructions:

  1. Pat the salmon fillets completely dry with paper towels to ensure a crispy crust. Season the flesh side lightly with kosher salt and black pepper.
  2. In a small bowl, whisk together the low-sodium soy sauce, honey, grated ginger, minced garlic, and rice vinegar until well combined.
  3. Heat 1 tablespoon of neutral oil in a 12-inch heavy skillet over medium-high heat until the oil shimmers.
  4. Place the fillets in the pan, skin-side down. Press gently with a fish spatula for 10 seconds to prevent curling and ensure even skin contact.
  5. Sear for 4-5 minutes until the skin is crispy. Flip the fillets and pour the soy-ginger glaze mixture into the pan.
  6. Cook for an additional 2-3 minutes while the sauce reduces. Continually spoon the thickening glaze over the salmon fillets.
  7. Remove the pan from the heat just before the salmon is fully cooked through to allow for carry-over cooking. Stir in the toasted sesame oil and serve.