Asian Salmon Recipe with Honey Soy Glaze in 35 Minutes

Instructions:

1. Whisk the marinade components. Combine the soy sauce, honey, rice vinegar, toasted sesame oil, grated ginger, minced garlic, and sriracha in a small bowl. Note: Keep whisking until you don't see any streaks of honey at the bottom.
2. Brine the salmon fillets. Place the fish in a shallow glass dish and pour the marinade over them. Let them sit at room temperature for 15 minutes. Note: This room temp rest ensures the fish cooks evenly and doesn't seize up in the hot pan.
3. Dry the skin thoroughly. Remove the salmon from the liquid and reserve every drop of that marinade. Pat the skin side of the salmon completely dry with a paper towel. Note: Moisture is the enemy of crispiness; any water left on the skin will steam instead of sear.
4. Heat the skillet properly. Add 1 tsp of neutral oil to your skillet over medium high heat. Wait until you see the oil shimmering and dancing across the pan.
5. Sear the flesh side first. Carefully place the salmon fillets flesh side down (skin side up). You should hear an immediate, aggressive sizzle.
6. Develop the crust. Let the fish cook undisturbed for 3 minutes. Note: Resist the urge to peek! Moving the fish too early will tear the developing crust.
7. Flip and glaze. Flip the fillets so the skin is now touching the pan. Pour the reserved marinade into the skillet. The sauce will immediately start to bubble and froth.
8. Reduce the sauce. Simmer for another 3 minutes, using a spoon to constantly bathe the top of the salmon in the bubbling liquid.
9. Check for doneness. Remove the pan from the heat once the salmon hits an internal temperature of 145°F. The sauce should look thick and syrupy, like liquid gold.
10. Rest before serving. Let the salmon sit in the pan for 1 minute off the heat. This allows the glaze to fully set and become extra sticky before you move it to a plate.