Ingredients:

  • 4 (6 oz) skin-on salmon fillets
  • 1/4 cup Low-Sodium Soy Sauce (or Tamari)
  • 1/4 cup Honey (or Maple Syrup)
  • 1 tbsp Fresh Ginger, finely grated
  • 2 cloves Fresh Garlic, minced
  • 1 tbsp Rice Vinegar
  • 1 tsp Toasted Sesame Oil
  • 1 tbsp Water
  • 1 tsp Cornstarch (Cornflour)
  • 2 tbsp Vegetable Oil (High Smoke Point)
  • Salt and Black Pepper, to taste
  • 2 Spring Onions (scallions), thinly sliced (for garnish)
  • 1 tsp Toasted Sesame Seeds (for garnish)

Instructions:

  1. Combine Glaze Base: In a small bowl, whisk together the soy sauce, honey, grated ginger, minced garlic, rice vinegar, and sesame oil.
  2. Make the Slurry: In a separate, tiny bowl, mix the water and cornstarch until fully dissolved (the 'slurry'). Add the slurry to the main glaze mixture and whisk again. This ensures the sauce thickens beautifully.
  3. Prep Salmon: Pat the salmon fillets completely dry using kitchen paper (essential for crispy skin). Season the flesh side with a little salt and black pepper.
  4. Sear Salmon: Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Place the salmon skin-side down (or presentation side down if skinless) and sear for 3–4 minutes without moving it. The skin should be crispy and golden.
  5. Glaze: Reduce the heat to medium. Flip the salmon fillets carefully. Pour about half of the prepared glaze mixture directly into the pan around the salmon (not directly over the fillets yet). Allow the sauce to bubble and reduce slightly (about 1 minute).
  6. Finish Cooking: Spoon the thickening glaze over the salmon fillets continuously for the remaining 3–5 minutes of cooking. The salmon is ready when it flakes easily with a fork and the internal temperature reaches 60–63°C (140–145°F).
  7. Plate: Remove the salmon from the pan and let it rest on the serving plate for 2 minutes. If there is excess glaze remaining, simmer it over high heat for 30–60 seconds until it reaches a thick, syrupy consistency.
  8. Garnish: Drizzle the thickened sauce over the plated salmon. Garnish generously with sliced spring onions and toasted sesame seeds before serving.