Ingredients:

  • ¼ cup Low-Sodium Soy Sauce (or Tamari)
  • 3 Tbsp Honey (or Maple Syrup)
  • 1 Tbsp fresh Ginger, finely grated
  • 2 large cloves Garlic, minced
  • 2 Tbsp Rice Vinegar
  • 1 Tbsp Toasted Sesame Oil
  • ½ tsp Smoked Paprika (optional)
  • ¼ tsp Freshly Ground Black Pepper
  • 4 Salmon Fillets (approx. 6–7 oz each), skin on or off
  • 1 tsp Toasted Sesame Seeds, for garnish
  • 2 Tbsp Spring Onion (Scallions), thinly sliced, for garnish

Instructions:

  1. Prep the Aromatics: Finely mince the garlic and grate the fresh ginger.
  2. Combine Marinade: In a medium bowl, whisk together the soy sauce, honey (or maple syrup), rice vinegar, toasted sesame oil, minced garlic, grated ginger, smoked paprika, and black pepper until fully combined and the honey is dissolved.
  3. Reserve Glaze: Immediately set aside approximately ¼ cup (60 ml) of the marinade mixture. This is crucial for boiling down later to create a safe, thick glaze. Do not let raw fish touch this reserved portion.
  4. Pat Dry: Gently pat the salmon fillets completely dry using kitchen paper (this aids absorption and later searing).
  5. Marinate: Place the fillets in the shallow, non-reactive dish or Ziploc bag. Pour the remaining marinade mixture over the salmon, ensuring the fish is coated evenly.
  6. Chill: Cover the dish or seal the bag and refrigerate for a minimum of 30 minutes, and no more than 4 hours.
  7. Preheat Oven/Pan: Preheat your oven to 400°F (200°C) or place a cast-iron skillet over medium-high heat.
  8. Remove Fish: Remove the salmon from the marinade. Discard the used marinade immediately. Pat the fillets lightly again.
  9. Cook Salmon: Baking Method: Place the fillets skin-side down on the prepared baking sheet and bake for 12–15 minutes. Pan-Sear Method: Sear the salmon, skin-side down, for 4–5 minutes until the skin is crisp, flip and cook for an additional 4–6 minutes.
  10. Reduce Glaze: While the salmon cooks, pour the reserved marinade (from Step 3) into the small saucepan. Bring to a rolling boil and simmer gently for 3–5 minutes until it has thickened slightly into a syrupy glaze.
  11. Final Glaze: Brush the reduced glaze liberally over the salmon fillets during the last two minutes of cooking, or immediately after removing them from the heat.
  12. Rest and Serve: Allow the salmon to rest for 3–5 minutes. Garnish with sesame seeds and sliced spring onion before serving.