Ingredients:

  • 2 (6-ounce/170g) salmon fillets, skin on or off, pin bones removed
  • 1 tablespoon (15ml) olive oil
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons (30ml) honey
  • 1 tablespoon (15ml) soy sauce (low sodium preferred)
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 1 teaspoon (5ml) rice vinegar (or white wine vinegar)
  • 1/2 teaspoon (2.5ml) grated fresh ginger (or 1/4 tsp ground ginger)
  • 1 clove garlic, minced (about 1/2 teaspoon)
  • 1/4 teaspoon (1.25ml) red pepper flakes (optional, for a touch of heat)
  • 1 teaspoon (5ml) sesame oil (optional, for added flavor)
  • Sesame seeds
  • Chopped green onions (scallions)

Instructions:

  1. In a medium bowl, whisk together honey, soy sauce, lemon juice, rice vinegar, ginger, garlic, red pepper flakes (if using), and sesame oil (if using).
  2. Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
  3. Heat olive oil in a non-stick skillet over medium-high heat. Once the oil is shimmering, carefully place the salmon fillets in the pan, skin-side down (if using skin-on fillets).
  4. Cook for 4-5 minutes, or until the skin is crispy and golden brown. Flip the salmon and cook for another 3-4 minutes, or until the salmon is almost cooked through.
  5. Pour the honey glaze over the salmon in the pan. Reduce heat to medium. Cook for 1-2 minutes, spooning the glaze over the salmon until the glaze has thickened and the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
  6. Remove the salmon from the pan and transfer to plates. Drizzle any remaining glaze from the pan over the salmon. Garnish with sesame seeds and chopped green onions.