Ingredients
- 2 tablespoons soy sauce
- 2 teaspoons honey
- 1/2 tablespoon rice vinegar
- 1 tablespoon fresh ginger grated
- 2 cloves garlic
- 1 pinch black pepper or to taste
- 2 large salmon fillets
- 2 tablespoons extra-virgin olive oil
- Black sesame seeds toasted
- Fresh cilantro leaves
Instructions
- In a small bowl, whisk together the soy sauce, honey, vinegar, ginger, garlic, and black pepper.
- Coat the salmon fillets on all sides in the marinade and let them sit for 30 minutes to overnight, skin-side up.
- When ready, remove the fillets and pat dry with paper towel.
- Place the marinade in a small saucepan and bring to a boil. Simmer for 5 minutes, or until the liquid has reduced by half. Set aside to cool down.
- Preheat a skillet to medium-high heat. Once hot, drizzle the salmon fillets with olive oil on all sides and place them skin-side down in the skillet. Turn down the heat, and let the fish cook for 5 minutes, or until the skin is crispy.
- Flip the salmon and cook for another 3 minutes. When the salmon has changed color from a vibrant, translucent red or orange to a more opaque, pale pink, remove the salmon fillets from the pan and let them rest for 5 minutes.
- Brush the soy sauce glaze over the fillets and garnish with toasted white sesame seeds and cilantro leaves.
