Ingredients:

  • 4 salmon fillets, 6 oz (170g) each, skin-on
  • 1 tbsp (15ml) neutral oil
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) black pepper
  • ¼ cup (60ml) soy sauce
  • 2 tbsp (30ml) honey
  • 1 tbsp (15ml) rice vinegar
  • 1 tbsp (15g) fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tsp (5ml) toasted sesame oil
  • 1 tsp (5g) sriracha

Instructions:

  1. Pat the salmon fillets bone dry on all sides using paper towels. Note: Any moisture left will steam the fish instead of searing it.
  2. Season the flesh side with salt and pepper.
  3. Heat oil in the skillet over medium high heat until it shimmers and just begins to smoke.
  4. Place salmon fillets skin side down. Press down gently with a spatula for 10 seconds, and cook undisturbed for 4–5 minutes until the skin is gold and releases easily.
  5. Flip the fillets carefully.
  6. Whisk together the soy sauce, honey, rice vinegar, ginger, garlic, sesame oil, and sriracha in a small bowl.
  7. While the second side cooks for about 3 minutes, pour the glaze directly into the pan around the fish.
  8. As the sauce bubbles and thickens for about 2 minutes, continuously baste the salmon with the reducing glaze using a spoon.
  9. Remove from heat once the sauce is syrupy and the salmon reaches an internal temperature of 135°F (57°C). Note: According to the FDA, salmon is fully cooked when it has an internal temperature of 145 degrees F. However, I personally prefer 135°F for a more velvety texture.