# What You Need:
→ Fish
01 - 4 skin-on salmon fillets, 6 oz each
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper
→ Glaze
04 - 1/4 cup low-sodium soy sauce
05 - 2 tablespoons honey
06 - 1 tablespoon freshly grated ginger
07 - 2 cloves garlic, minced
08 - 1 tablespoon rice vinegar
09 - 1 teaspoon sesame oil
→ Garnish (optional)
10 - 1 tablespoon toasted sesame seeds
11 - 2 green onions, thinly sliced
12 - Lemon or lime wedges
# Directions:
01 - Pat salmon fillets dry with paper towels and season both sides with kosher salt and freshly ground black pepper.
02 - Combine soy sauce, honey, grated ginger, minced garlic, rice vinegar, and sesame oil in a small bowl; whisk until thoroughly mixed.
03 - Preheat a large nonstick or cast iron skillet over medium-high heat; add a small amount of neutral oil if desired.
04 - Place salmon fillets skin-side down in the hot skillet and cook without moving for 4 minutes until the skin is crisp.
05 - Flip the fillets and cook for an additional 2 to 3 minutes.
06 - Reduce heat to medium-low, pour the glaze evenly over the salmon, and spoon the sauce over the fillets while cooking for 2 to 3 minutes until cooked through and glaze thickens.
07 - Remove fillets from heat and plate immediately, spooning any extra glaze from the pan over each piece.
08 - Sprinkle toasted sesame seeds and sliced green onions atop the salmon, and serve with lemon or lime wedges as desired.
