Ingredients:

  • 4 tablespoons (60 ml) soy sauce (reduced sodium recommended)
  • 2 tablespoons (30 ml) honey or maple syrup
  • 2 tablespoons (30 ml) rice vinegar
  • 1 tablespoon (15 ml) sesame oil
  • 1 tablespoon (15g) grated fresh ginger
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
  • 4 (6-ounce/170g) salmon fillets, skin on or off
  • 1 tablespoon (15 ml) vegetable oil or olive oil
  • 2 tablespoons (30g) sesame seeds, toasted

Instructions:

  1. Whisk together soy sauce, honey (or maple syrup), rice vinegar, sesame oil, ginger, garlic, and red pepper flakes (if using) in a mixing bowl until well combined.
  2. Place salmon fillets in a shallow dish or zip-top bag. Pour marinade over the salmon, ensuring it's evenly coated. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
  3. Heat vegetable oil or olive oil in a skillet over medium-high heat. Remove salmon from marinade (reserving the marinade!). Pat the salmon dry with paper towels. Place salmon fillets skin-side down (if skin-on) in the hot skillet. Cook for 4-6 minutes per side, or until cooked through and flakes easily with a fork. If the marinade is getting too dark, reduce the heat to medium.
  4. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place salmon fillets on the baking sheet. Bake for 12-15 minutes, or until cooked through and flakes easily with a fork.
  5. While the salmon is cooking, bring the reserved marinade to a simmer in a small saucepan. Cook for 2-3 minutes, or until slightly thickened. Brush the thickened glaze over the cooked salmon during the last minute of cooking (or after it's out of the oven).
  6. Sprinkle toasted sesame seeds over the salmon. Serve immediately.