Ingredients:

  • 4 center-cut salmon fillets (6 oz / 170g each)
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp neutral high-smoke point oil (avocado or grapeseed)
  • 1/3 cup (115g) raw honey
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp fresh lemon juice
  • 4 cloves garlic, minced
  • 1 tsp freshly grated ginger
  • 1 tbsp unsalted butter, cold

Instructions:

  1. Remove salmon from the refrigerator 15 minutes before cooking. Pat the surface bone-dry with paper towels to ensure a proper crust. Season with salt and pepper immediately before cooking.
  2. Heat oil in a 12-inch heavy-bottomed skillet over medium-high heat until shimmering. Carefully lay fillets in the pan, pressing down lightly for 30 seconds. Sear undisturbed for 3–4 minutes until a deep golden-brown crust forms.
  3. Flip the salmon and lower the heat to medium. Pour in the honey, soy sauce, lemon juice, garlic, and ginger.
  4. As the glaze bubbles and reduces, add the cold butter. Use a spoon to continuously baste the salmon with the emulsified sauce for 2 minutes until the internal temperature reaches 125°F (52°C).
  5. Remove from heat and let rest for 2 minutes before serving, allowing carryover cooking to reach perfect medium-rare.