Ingredients:

  • 4 (6 oz / 170g) salmon fillets
  • 1 tablespoon (15 ml) olive oil
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons (57g) unsalted butter
  • 4 cloves garlic, minced (about 1 tablespoon)
  • 2 tablespoons (30ml) soy sauce (low sodium preferred)
  • 2 tablespoons (30ml) honey
  • 1 tablespoon (15ml) rice vinegar (or apple cider vinegar)
  • 1 teaspoon (5ml) sriracha (optional, for a kick)
  • 1 green onion, thinly sliced, for garnish
  • Sesame seeds, for garnish (optional)

Instructions:

  1. Pat salmon fillets dry with paper towels. Season both sides generously with salt and pepper.
  2. Melt butter in a skillet or saucepan over medium heat. Add garlic and cook for about 30 seconds, until fragrant.
  3. Stir in soy sauce, honey, rice vinegar, and sriracha (if using). Bring to a simmer and cook for 2-3 minutes, or until the sauce has thickened slightly.
  4. Heat olive oil in a large skillet over medium-high heat. Place the salmon fillets in the skillet, skin-side down if using skin-on fillets.
  5. Sear for 4-6 minutes, or until the skin is crispy and golden brown and the flesh is mostly cooked through. Flip the salmon and cook for another 2-4 minutes, or until cooked to your liking. The internal temperature should reach 145°F (63°C) for a medium doneness.
  6. Spoon the sticky garlic butter sauce over the salmon fillets in the skillet. Cook for another minute or two, basting the salmon with the sauce, until nicely glazed.
  7. Transfer the salmon to plates. Garnish with sliced green onions and sesame seeds (if using). Serve immediately.