Ingredients:

  • 4 (6-oz) Salmon fillets (approx. 680g)
  • 1 tbsp (15ml) Neutral oil (avocado or grapeseed)
  • 1/2 tsp (3g) Kosher salt
  • 1/4 tsp (1g) Cracked black pepper
  • 1 tbsp (8g) All-purpose flour
  • 1/3 cup (115g) Raw honey
  • 2 tbsp (30ml) Low-sodium soy sauce
  • 1 tbsp (15ml) Fresh lemon juice
  • 3 cloves Garlic, minced fine
  • 1/2 tsp (1g) Red pepper flakes

Instructions:

  1. Pat the salmon fillets extremely dry with paper towels. Season with salt and pepper, then lightly dust the flesh side with a thin veil of flour to ensure a shattering texture.
  2. Heat oil in a large skillet over medium-high heat until shimmering. Place salmon flesh-side down and press gently. Sear for 3–4 minutes until a deep mahogany crust forms.
  3. Carefully flip the salmon. While the second side cooks (approx. 2 minutes), pour the honey, soy sauce, lemon juice, and minced garlic into the pan around the fish.
  4. Reduce heat to medium. As the sauce bubbles and thickens into a syrup, use a spoon to continuously baste the glaze over the salmon until fully coated and cooked through.