Salmon Bilin Recipe

Prep the fish

Pat the salmon fillets dry with paper towels. Check for pin bones and remove if present. Place the fillets on a plate or tray; season both sides lightly with kosher salt and freshly ground black pepper (about 1/2 tsp salt and 1/2 tsp pepper per fillet distributed), then brush or rub with 1 tablespoon olive oil so they don’t stick during cooking.

Bring to room temperature

Let the seasoned salmon sit at room temperature for 10–15 minutes while you make the glaze and heat the pan. This helps even cooking.

Make the glaze

In a small bowl whisk together 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp fresh orange juice, 1 tsp rice vinegar, 1 tsp grated fresh ginger, 1 minced garlic clove and 1 tsp sesame oil until smooth.

Thicken the glaze

Mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry. Heat a small saucepan over medium-low heat, pour in the soy-honey mixture and bring to a gentle simmer. Whisk in the cornstarch slurry and simmer for 1–2 minutes until the glaze slightly thickens and becomes glossy. Remove from heat and keep warm. (If it gets too thick, whisk in 1–2 tsp water to loosen.)

Reserve some glaze

Reserve about 1 tbsp of the finished glaze for finishing the plated fish; use the rest during cooking and to baste.

Cook the salmon (pan-sear method)

Heat a large nonstick or stainless steel skillet over medium-high heat until hot. Add a thin film of oil if needed. Place the salmon fillets skin-side down in the pan and press gently with a spatula for 10 seconds to ensure even contact. Cook skin-side down for 4–5 minutes without moving, until the skin is crisp and the fish is cooked about two-thirds of the way up the side.

Flip and glaze

Carefully flip the fillets and reduce heat to medium. Spoon or brush the warm glaze over the cooked side of the salmon and continue cooking for 1.5–3 minutes, basting once or twice, until an instant-read thermometer inserted into the thickest part reads 125–130°F (52–54°C) for medium-rare to medium, or 140°F (60°C) if you prefer well done. Total cooking time will depend on thickness (typically 6–9 minutes total).

Finish and rest

Transfer the fillets to a plate, brush with the reserved tablespoon of glaze, and let rest for 2 minutes. Resting allows the juices to redistribute and the glaze to set slightly.

Garnish and serve

Sprinkle the salmon with toasted sesame seeds and sliced scallions. Serve immediately with lemon or lime wedges on the side and steamed rice or greens if using. Squeeze a wedge of lemon or lime over the fish just before eating for brightness.

Storage: Leftover salmon can be refrigerated in an airtight container for up to 2 days. Reheat gently in a skillet over low heat or enjoy cold flaked over salad.