Ingredients:

  • 4 (6-oz) salmon fillets, center-cut, skin-on
  • 1 tbsp neutral oil (avocado or grapeseed)
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper
  • 0.33 cup raw honey
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp fresh lemon juice
  • 4 cloves garlic, minced
  • 1 tsp sriracha
  • 1 tsp toasted sesame seeds
  • 2 green onions, thinly sliced
  • 4 lemon wedges

Instructions:

  1. Pat the salmon fillets bone-dry with paper towels to ensure a crisp sear. Whisk the honey, soy sauce, lemon juice, minced garlic, and sriracha in a small bowl until the honey is fully incorporated into a uniform emulsion.
  2. Heat the neutral oil in a 12-inch heavy-bottomed skillet or cast iron pan over medium-high heat until the oil shimmers. Season the salmon fillets with salt and pepper immediately before cooking.
  3. Place fillets skin-side down in the pan. Press lightly with a fish spatula and sear undisturbed for 5 minutes until the skin is crisp and golden and the fish releases easily from the pan surface.
  4. Carefully flip the fillets. Pour the honey garlic mixture into the pan. As the sauce bubbles and reduces, use a spoon to continuously baste the fillets with the thickening glaze for 2-3 minutes until the internal temperature reaches 125°F-130°F.
  5. Remove from heat. Garnish with toasted sesame seeds and sliced green onions. Serve immediately with fresh lemon wedges.