Ingredients:

  • 2 (6 oz / 170g) salmon fillets, skin on, preferably center-cut
  • 1 tablespoon (15ml) olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons (30ml) honey, preferably runny
  • 2 tablespoons (30ml) soy sauce, low sodium
  • 1 tablespoon (15ml) rice vinegar (or apple cider vinegar)
  • 2 cloves garlic, minced (about 1 teaspoon)
  • 1/2 teaspoon (2.5ml) sesame oil
  • 1/4 teaspoon (1.2ml) red pepper flakes (optional, for a bit of a kick)
  • Sesame seeds (optional)
  • Chopped green onions (scallions) (optional)

Instructions:

  1. In a small bowl, whisk together honey, soy sauce, rice vinegar, minced garlic, sesame oil, and red pepper flakes (if using). Set aside.
  2. Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
  3. Heat olive oil in a non-stick skillet over medium-high heat until shimmering. Place the salmon fillets skin-side down in the hot skillet. Press down gently with a spatula for the first minute.
  4. Cook the salmon skin-side down for 6-8 minutes, or until the skin is crispy and golden brown. Reduce the heat slightly if the skin is browning too quickly.
  5. Flip the salmon fillets and cook for an additional 2-4 minutes, or until the internal temperature reaches 145°F (63°C). During the last 2 minutes of cooking, pour the honey garlic glaze over the salmon, allowing it to bubble and thicken. Spoon the glaze over the salmon to coat evenly.
  6. Remove the salmon from the skillet and place it on a serving plate. Drizzle with any remaining glaze from the pan. Garnish with sesame seeds and chopped green onions (if using). Serve immediately.