Ingredients:

  • 2 tablespoons (30 ml) soy sauce (low sodium preferred)
  • 1 tablespoon (15 ml) honey or maple syrup
  • 1 tablespoon (15 ml) rice vinegar
  • 1 teaspoon (5 ml) sesame oil
  • 1 clove garlic, minced
  • 1/2 teaspoon (2.5 ml) grated fresh ginger
  • 1/4 teaspoon (1.25 ml) red pepper flakes (optional)
  • 2 salmon steaks (6-8 ounces/170-225g each), skin on or off
  • 1 tablespoon (15 ml) olive oil or vegetable oil
  • Sesame seeds, for garnish
  • Chopped green onions, for garnish

Instructions:

  1. In a small bowl, whisk together soy sauce, honey (or maple syrup), rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes (if using).
  2. Place salmon steaks in a shallow dish or zip-top bag. Pour the marinade over the salmon, ensuring it's evenly coated. Marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
  3. Heat olive oil or vegetable oil in a non-stick skillet over medium-high heat until shimmering. Carefully place salmon steaks in the hot skillet, skin-side down (if using skin-on steaks). Sear for 4-5 minutes, or until the skin is crispy and golden brown and the flesh is nicely caramelized. Flip the salmon and cook for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
  4. Preheat oven to 400°F (200°C). Place salmon steaks on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
  5. Sprinkle sesame seeds and chopped green onions over the cooked salmon. Serve immediately.