About the Recipe
Ingredients
4 salmon fillets (about 6 ounces each, skin-on or skinless)
2 tablespoons soy sauce (low-sodium preferred)
2 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 garlic cloves, minced
1 teaspoon Sriracha (optional, for a touch of heat)
1/4 teaspoon black pepper
1 tablespoon sesame seeds (optional, for garnish)
2 green onions, sliced (optional, for garnish)
Preparation
Prepare the marinade, in a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, Sriracha (if using), and black pepper until well combined.
Place the salmon fillets in a shallow dish or zip-top bag.
Pour the marinade over the salmon, ensuring each piece is evenly coated.
Cover and refrigerate for 15-30 minutes (do not exceed 30 minutes to avoid over-marinating).
Heat a large non-stick skillet over medium heat.
Add a small amount of oil if needed to prevent sticking.
Remove salmon from the marinade, letting excess drip off, and place it in the skillet skin-side down (if using skin-on fillets).
Cook for about 4 minutes on the first side until the skin is crispy or the bottom is golden brown.
Flip the fillets gently and cook for another 2-4 minutes, depending on thickness, until the salmon is just cooked through.
Pour the remaining marinade into the skillet during the last 2 minutes of cooking.
Spoon the glaze over the salmon as it cooks, allowing it to thicken slightly and coat the fish.
Transfer the salmon to a serving plate and drizzle with any extra glaze from the skillet.
Sprinkle with sesame seeds and green onions for garnish, if desired.