Ingredients:

  • 1/4 cup (60ml) soy sauce (preferably low sodium)
  • 2 tablespoons (30ml) honey
  • 1 tablespoon (15ml) rice vinegar or apple cider vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon (5g) freshly grated ginger
  • 1 teaspoon (5g) sesame oil
  • 4 salmon fillets (about 6 ounces or 170g each)
  • 1 tablespoon (15ml) vegetable oil (for cooking)
  • Scallions, thinly sliced (for garnish)
  • Sesame seeds (optional, for garnish)

Instructions:

  1. In a bowl, combine soy sauce, honey, vinegar, garlic, ginger, and sesame oil. Whisk until well blended.
  2. Place salmon fillets in a baking dish and pour the marinade over them. Allow to marinate for at least 10 minutes (or up to 1 hour in the fridge for fuller flavor).
  3. Heat vegetable oil in a frying pan over medium-high heat. Remove salmon from marinade, reserving remaining marinade. Cook salmon skin-side down for 4-5 minutes until nicely golden.
  4. Flip salmon and pour reserved marinade into the pan. Cook for an additional 3-5 minutes until salmon is cooked through and glaze has thickened slightly (internal temperature should reach 145°F or 63°C).
  5. Remove from heat and garnish with scallions and sesame seeds if desired. Plate and enjoy!