Asian Glazed Sesame Salmon

Tender salmon fillets bathed in a sticky, sweet-savory glaze with toasted sesame seeds and a hint of ginger. The fish stays moist inside while the glaze caramelizes into a glossy lacquer. Serve it over rice with steamed greens for a quick weeknight dinner that feels special.

Ingredients

  • 4 (6 oz each) salmon fillets, skin-on, patted dry
  • ⅓ cup soy sauce
  • 3 tbsp honey
  • 2 tbsp rice vinegar
  • 1 tbsp fresh ginger, grated or minced
  • 3 cloves garlic, minced
  • 1 tsp sesame oil
  • 1 tsp cornstarch
  • 1 tbsp water
  • 2 tbsp sesame seeds, toasted
  • 2 scallions, sliced thin
  • 1 tbsp neutral oil

Instructions

  1. In a small saucepan over medium heat, combine ⅓ cup soy sauce (or 80 ml tamari), 3 tbsp honey (45 ml), 2 tbsp rice vinegar (30 ml), 1 tbsp grated ginger (15 g), 3 cloves garlic, minced, and 1 tsp sesame oil (5 ml). Whisk together and bring to a simmer.
  2. While the glaze simmers for 3 minutes, stir 1 tsp cornstarch (5 g) with 1 tbsp water (15 ml) in a small cup to make a slurry.
  3. Whisk the cornstarch slurry into the simmering glaze and cook for 1 more minute, until it thickens slightly and coats the back of a spoon. Remove from heat and set aside.
  4. Preheat your oven to 400°F (200°C).
  5. Heat 1 tbsp neutral oil (15 ml) in a large oven-safe skillet over medium-high heat until shimmering.
  6. Place 4 salmon fillets (6 oz/170 g each), patted dry, skin-side down in the hot skillet. Sear without moving them for 3 minutes, until the skin crisps and releases easily.
  7. Flip the salmon fillets carefully. Brush the tops generously with about half of the glaze.
  8. Transfer the skillet to the preheated oven and roast for 5 minutes.
  9. Remove the skillet from the oven (handle will be hot). Brush the salmon with the remaining glaze and sprinkle 2 tbsp toasted sesame seeds (20 g) over the top.
  10. Return the skillet to the oven for another 2 to 3 minutes, until the salmon flakes easily with a fork and the glaze is glossy and caramelized at the edges.
  11. Let the salmon rest in the skillet for 2 minutes. Garnish with 2 scallions, sliced thin and serve immediately.