Ingredients:

  • 4 salmon fillets, skin-on (approx. 6 oz / 170g each)
  • 1 tbsp neutral oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • ¼ cup honey
  • 2 tbsp soy sauce
  • 1 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • ½ tsp sriracha

Instructions:

  1. Pat the salmon fillets completely dry using paper towels, focusing on the skin side. Season the flesh side with salt and pepper.
  2. Heat the neutral oil in a 12-inch cast iron or heavy-bottomed non-stick skillet over medium-high heat until it shimmers.
  3. Place fillets skin-side down and immediately press down with a spatula for 30–60 seconds to ensure full skin contact with the pan.
  4. Cook undisturbed for 5–7 minutes until the skin is mahogany-colored and releases easily from the pan.
  5. Flip the fillets carefully and immediately pour the whisked glaze (honey, soy sauce, lemon juice, garlic, ginger, and sriracha) into the pan around the fish.
  6. As the glaze bubbles and thickens (about 2–3 minutes), continuously baste the top of the salmon with a spoon until the desired doneness is reached.