# 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
# How to Make It:
01 - Pat salmon fillets dry with paper towels and season both sides with kosher salt and black pepper.
02 - Whisk together soy sauce, honey, grated ginger, minced garlic, rice vinegar, and sesame oil in a small bowl until combined.
03 - Preheat a large nonstick or cast iron skillet over medium-high heat and add a small amount of neutral oil, if desired.
04 - Place fillets skin-side down in the hot skillet and sear without moving for 4 minutes until skin is crisp.
05 - Turn fillets over and cook for an additional 2 to 3 minutes.
06 - Reduce heat to medium-low, pour glaze evenly over salmon, and cook while spooning sauce over fillets for 2 to 3 minutes until cooked through and glaze slightly thickens.
07 - Remove from heat and serve immediately, spooning extra glaze from the pan over each fillet.
08 - Optionally, sprinkle toasted sesame seeds, sliced green onions, and citrus wedges over the salmon before serving.
