Ingredients:

  • 4 salmon fillets, skin on (approx. 6 oz each)
  • 1 Tbsp neutral oil (e.g., Rapeseed, Canola)
  • Salt and black pepper, to taste
  • 1/2 cup low-sodium soy sauce (or Tamari)
  • 1/2 cup packed dark brown sugar
  • 1/4 cup water or chicken stock
  • 1 Tbsp fresh ginger, finely grated
  • 2 cloves garlic, minced
  • 1 tsp rice vinegar
  • 1 tsp toasted sesame oil (optional, for garnish)
  • 2 stalks spring onions, thinly sliced (optional, for garnish)
  • 1 tsp toasted sesame seeds (optional, for garnish)

Instructions:

  1. Pat the salmon fillets thoroughly dry, especially the skin side. Season the flesh side (not the skin) with salt and pepper. Optionally, brush a thin layer of reserved Glaze Base mixture over the flesh side for 5 minutes.
  2. In a small bowl, whisk together the soy sauce, brown sugar, water/stock, grated ginger, minced garlic, and rice vinegar until the sugar begins to dissolve to form the Glaze Base.
  3. Heat the neutral oil in a heavy-bottomed pan over medium-high heat until shimmering. Place the salmon fillets, skin-side down, in the hot pan. Press lightly for the first 30 seconds to ensure even contact and prevent curling. Cook undisturbed for 3 to 4 minutes until the skin is deeply golden brown and crisp.
  4. Reduce the heat to medium-low. Carefully pour the remaining Glaze Base mixture into the pan, avoiding pouring directly over the crispy skin. Continue cooking for another 3 to 5 minutes, using a spoon to gently baste the tops of the fillets with the reducing glaze until the sauce has thickened significantly and the salmon reaches 145°F (63°C) internal temperature.
  5. Remove the salmon from the pan and let it rest for 2-3 minutes. Drizzle any remaining glaze from the pan over the fillets. Garnish generously with toasted sesame oil, sliced spring onions, and toasted sesame seeds before serving.