Ingredients:

  • 3 tbsp honey
  • 2 tbsp brown sugar, packed
  • 2 tbsp soy sauce
  • 1 tbsp lemon juice, freshly squeezed
  • 1 tsp garlic powder
  • 1 tbsp coarsely cracked black pepper
  • 1/2 tsp sesame oil
  • 4 salmon fillets, 6 oz each
  • 1 tbsp olive oil
  • 1/2 tsp sea salt

Instructions:

  1. In a small bowl, whisk together the honey, brown sugar, soy sauce, lemon juice, garlic powder, cracked black pepper, and sesame oil until the sugar is fully dissolved.
  2. Pat the salmon fillets completely dry with paper towels and season with sea salt.
  3. Heat olive oil in a large non-stick skillet or cast-iron pan over medium-high heat.
  4. Place fillets skin-side down, pressing firmly for 10 seconds. Cook for 4–5 minutes without moving them until the skin is golden and crisp.
  5. Flip the fillets and immediately brush a generous layer of the black pepper glaze over the seared top.
  6. Continue cooking for 3–4 minutes, using a spoon to repeatedly baste the salmon with the glaze from the pan until it thickens into a sticky lacquer.
  7. Remove the pan from the heat when the salmon flakes easily with a fork in the thickest part.
  8. Allow the fish to rest for 3 minutes before serving.