Ingredients:

  • 1.5 lbs wild sockeye salmon, skin-on
  • 1 tsp kosher salt
  • 1 tbsp avocado oil
  • 3 tbsp pure maple syrup
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp fresh ginger, finely grated
  • 2 cloves garlic, minced
  • 1 tsp sriracha
  • 1 tsp toasted sesame oil
  • 1 green onion, thinly sliced
  • 1 tsp toasted sesame seeds
  • 4 fresh lime wedges

Instructions:

  1. Pat the sockeye salmon bone-dry with paper towels. Sprinkle 1 tsp kosher salt evenly over the flesh side and let sit at room temperature for 10–15 minutes.
  2. While salmon brines, whisk together the maple syrup, low-sodium soy sauce, grated ginger, minced garlic, sriracha, and toasted sesame oil in a small bowl.
  3. Wipe away the moisture beads that have formed on the salmon surface with a fresh paper towel to ensure a proper sear or bake.
  4. For Pan-Searing: Heat avocado oil in a heavy-bottomed cast iron skillet over medium-high heat. Place salmon skin-side down, pressing for 10 seconds to ensure full contact. Sear for 4 to 5 minutes until skin is brown and releases easily from the pan. Flip, add the glaze to the pan, and cook for 1 minute on the flesh side, basting until the sauce looks syrupy and the fish is opaque.
  5. For Baking: Preheat oven to 400°F (200°C). Place salmon on a parchment-lined sheet. Brush with half the glaze and bake for 4 minutes.
  6. Use an instant-read thermometer to pull the salmon when the internal temperature reaches 125°F (52°C). Let rest for 2 minutes to allow residual heat to reach 130°F.
  7. Garnish with sliced green onions, toasted sesame seeds, and a squeeze of fresh lime juice before serving.