Ingredients:

  • 4 (6-ounce/170g) salmon fillets
  • 1 tablespoon/15 ml olive oil
  • Salt and freshly ground black pepper to taste
  • 1/4 cup/60 ml soy sauce (low sodium preferred)
  • 2 tablespoons/30 ml honey
  • 1 tablespoon/15 ml rice vinegar
  • 1 tablespoon/15 ml sesame oil
  • 1 tablespoon/15 ml grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon/5 ml cornstarch
  • 1 tablespoon/15 ml water
  • 1 tablespoon/15 ml sesame seeds, for garnish
  • 1 green onion (scallion), thinly sliced, for garnish

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Pat salmon fillets dry with paper towels. Drizzle with olive oil and season with salt and pepper.
  2. In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic.
  3. In a small bowl, whisk together cornstarch and water to form a slurry. Add the slurry to the sauce pan and bring the glaze to a simmer until thickened. About 1-2 mins.
  4. Brush the salmon fillets generously with half of the glaze. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. Brush with the remaining glaze during the last few minutes of baking. Cook to an internal temperature of 145°F (63°C).
  5. Sprinkle with sesame seeds and green onions. Serve immediately.