Ingredients:

  • 2 salmon fillets, 6 oz (170g) each, skin-on
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) black pepper
  • 1 tbsp (15ml) neutral oil
  • 3 tbsp (45ml) soy sauce
  • 2 tbsp (42g) honey
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5g) minced garlic
  • 1 tsp (5g) freshly grated ginger
  • 1/2 tsp (2.5ml) toasted sesame oil

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 skillet over medium-high heat until shimmering.
  3. Place salmon skin-side down, pressing firmly with a spatula for 10 seconds. Sear undisturbed for 4–5 minutes until the skin is golden and crisp.
  4. Flip the fillets. Pour the combined soy sauce, honey, lemon juice, garlic, ginger, and sesame oil into the pan around the fish.
  5. As the sauce bubbles and thickens, continuously baste the salmon with a spoon. Remove from heat when the glaze is velvety and the internal temperature reaches 125°F (52°C).