Ingredients:

  • 1/4 cup honey
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 4 salmon fillets, 6 oz each
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp avocado oil

Instructions:

  1. Pat the salmon fillets completely dry using paper towels.
  2. Sprinkle salt and pepper on all sides of the fillets.
  3. Lightly coat the fillets with avocado oil.
  4. In a small saucepan, whisk together honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger.
  5. Place the saucepan over medium heat and bring to a gentle bubble; reduce heat to low and simmer for 3–5 minutes until the sauce thickens and coats the back of a spoon.
  6. Prepare cooking method: For oven, preheat to 400°F (200°C) and bake fillets on a parchment-lined sheet for 10–12 minutes. For air fryer, preheat to 390°F (198°C) and air fry for 7–9 minutes.
  7. Brush the fillets generously with the reduced glaze.
  8. Finish cooking: Broil in the oven for 2–3 minutes or air fry for an additional 2 minutes until the glaze is bubbling and charred in spots.
  9. Remove from heat and let rest briefly before serving.