Ingredients
Scale
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced (about 2 teaspoons)
- 2 teaspoons fresh ginger, grated
- 3 tablespoons soy sauce (ensuring it is completely alcohol-free, such as tamarind-based soy sauce or non-fermented options).
- 1 teaspoon honey
- ¼ teaspoon red pepper flakes
- 1 pound skin-on salmon fillet, cut into 3–4 portions, at room temperature
- 2 teaspoons extra-virgin olive oil
- Garnishes: Chopped green onions, Toasted sesame seeds
Instructions
- Heat the skillet: Preheat your oven to 425°F and place your skillet over high heat for at least 10 minutes. A super-hot pan ensures the salmon won’t stick. Trust me, I’ve learned this the hard way!
- Make the glaze: In a small saucepan, combine soy sauce, rice vinegar, minced garlic, and grated ginger. Bring it to a simmer over medium-high heat, then remove it from the heat and stir in honey and red pepper flakes. Set a bit of the glaze aside for serving later.
- Prep the salmon: Drizzle the salmon with olive oil and brush it evenly. This step ensures the fish gets a nice, even crust when it hits the pan.
- Sear the salmon: Place the salmon skin-side up in the hot skillet and let it cook undisturbed for about 3 minutes. Resist the urge to move it around—this is how you get that beautiful crust!
- Flip and glaze: Once the salmon looks opaque on the sides, use your flexible spatula to flip it skin-side down. Brush the glaze generously over the top.
- Bake to perfection: Transfer the skillet to the oven and bake for 6 minutes. The salmon will be slightly undercooked in the center, but it will continue to cook as it rests.
- Let it rest: Remove the skillet from the oven, cover the salmon with foil, and let it rest for 4-5 minutes. This step is crucial for juicy, tender salmon.
- Serve and garnish: Drizzle with the reserved glaze and sprinkle with chopped green onions and toasted sesame seeds.
Notes
Store any leftover salmon in an airtight container in the fridge for up to 3 days. To reheat, place it in a skillet over medium heat with a splash of water or stock to prevent it from drying out. Alternatively, you can warm it in a 300°F oven for about 10 minutes. Avoid the microwave—it can overcook the salmon and make it rubbery.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner