Ingredients:

  • 4 Salmon Fillets (approx. 6 oz each), preferably skin-on, center-cut
  • 1 Tbsp Olive Oil or Neutral Oil
  • Salt and Black Pepper, to taste
  • 1/4 cup Low-Sodium Soy Sauce
  • 1/4 cup Honey (runny type)
  • 3 large cloves Fresh Garlic, minced (Approx. 1 Tbsp)
  • 1 tsp Fresh Ginger, grated
  • 1 Tbsp Rice Vinegar
  • 2 Tbsp Water or Chicken Stock
  • 1 tsp Toasted Sesame Oil
  • 1 tsp Sesame Seeds, for sprinkling
  • 2 Tbsp Spring Onions (Scallions), sliced (green parts only)

Instructions:

  1. Prepare the Glaze Base: In a mixing bowl, whisk together the soy sauce, honey, minced garlic, grated ginger, rice vinegar, and water/stock until fully combined.
  2. Divide and Thicken: Reserve exactly half (1/4 cup) of the mixture in a separate small bowl. This is the basting glaze. Pour the remaining half of the mixture into a small saucepan. Bring to a simmer over medium heat and cook for 2–3 minutes until slightly reduced and sticky. This is the finishing glaze. Set aside.
  3. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and brush lightly with olive oil.
  4. Pat Dry and Season: Pat the salmon fillets completely dry using kitchen paper. Place the salmon fillets skin-side down on the prepared sheet. Season lightly with salt and pepper.
  5. Initial Bake: Place the salmon in the preheated oven and bake for 5–6 minutes.
  6. Baste and Finish Baking: Remove the sheet from the oven. Brush the tops of the fillets generously with the reserved basting glaze. Return to the oven and cook for a further 3–4 minutes, or until the salmon flakes easily and the internal temperature reaches 140°F (60°C).
  7. Broil (Optional but recommended): Switch the oven to the broiler setting on high. Place the salmon about 6 inches (15 cm) from the heat for 1–2 minutes, just until the surface of the glaze bubbles and caramelises slightly. Watch closely!
  8. Final Glaze and Garnish: Remove the salmon from the oven. Drizzle the fillets with the slightly reduced finishing glaze. Drizzle with the toasted sesame oil, then sprinkle with sesame seeds and sliced spring onions. Serve immediately.