Ingredients:

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

Instructions:

  1. Pat the salmon fillets completely dry with paper towels and season both sides lightly with salt and pepper.
  2. Heat neutral oil in a 12-inch non-stick or stainless steel skillet over medium-high heat until it shimmers.
  3. Place salmon in the pan, flesh side down first if skinless. Press gently for 10 seconds to ensure contact and cook until a golden-brown crust forms (about 4-5 minutes), then flip.
  4. Lower the heat to medium and pour the soy sauce, honey, rice vinegar, toasted sesame oil, grated ginger, minced garlic, and sriracha directly into the pan around the fish.
  5. As the sauce bubbles and thickens, continuously baste the fillets with a spoon for another 3-5 minutes until the sauce reaches a syrupy consistency and the salmon flakes easily with a fork.