Sweet & Tangy Salmon Recipe

Prep salmon

Pat the salmon fillets dry with paper towels. Season both sides lightly with the 1 tsp salt and 1 tsp black pepper.

Make marinade

In a medium bowl, whisk together 3 tbs soy sauce, 3 tbs honey, 2 tbs rice vinegar, 1 tbs lemon juice, 1 tsp grated fresh ginger, 2 minced garlic cloves, and 1 tsp red pepper flakes until honey is fully dissolved and mixture is homogeneous.

Marinate

Place the seasoned salmon in a shallow dish or resealable bag and pour about half of the marinade over the fillets, reserving the other half for later glazing. Coat the fish, cover, and refrigerate for 15–30 minutes (no more than 1 hour) to allow flavor to penetrate.

Sear salmon

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 2 tbs olive oil and let it shimmer. Remove salmon from the marinade, letting excess drip back into the bowl. Place fillets in the hot pan, skin side down if applicable. Sear without moving for 3–4 minutes until the edges turn opaque and a golden crust forms. Flip carefully and sear the other side 2–3 minutes for medium doneness (cook longer 3–4 minutes if thicker fillets).

Prepare glaze

While the salmon sears, pour the reserved marinade into a small saucepan and bring to a simmer over medium heat. In a small bowl, whisk 1 tsp cornstarch with 1 tbs cold water until smooth to make a slurry. Once the marinade is simmering, slowly whisk in the cornstarch slurry and continue to simmer 30–60 seconds until the liquid thickens slightly into a glossy glaze. Remove from heat and whisk in 1 tsp sesame oil.

Glaze the salmon

When salmon is cooked to desired doneness, reduce heat to low and spoon or brush the warm glaze over each fillet, coating the top and sides. Let the glaze set for 30–60 seconds in the pan.

Finish & garnish

Transfer the glazed salmon to a serving plate. Sprinkle with the sliced green onions and toasted sesame seeds. Serve immediately with lemon wedges on the side to squeeze over the fish as desired.