Soy Ginger Salmon

Steps

1. 1

   Place a rack in the center of the oven and preheat it to 425°F (220 °C) (220°C (425 °F)). Heat an oven-safe skillet over medium-high heat until a drop of water sizzles and evaporates quickly. The water should not bounce or dance around the pan; if it does, the skillet is too hot.

2. 2

   In a small saucepan, stir together the soy sauce, rice vinegar, minced garlic, and grated ginger. Bring the mixture to a simmer over medium-high heat.

3. 3

   Remove the saucepan from the heat. Stir in the honey and garlic-chili paste, sriracha, or red pepper flakes.

4. 4

   Transfer a few spoonfuls of the cooked glaze to a separate bowl and reserve it for serving.

5. 5

   Drizzle the salmon portions with the canola oil and brush them so they are evenly coated.

6. 6

   Place the salmon skin-side up in the hot skillet. Cook it completely undisturbed for about 3 minutes, until it develops a nice crust.

   Start 3-minute timer
7. 7

   When the salmon is opaque along the sides and beginning to turn opaque on top, use a flexible spatula to carefully flip the portions so they are skin-side down.

8. 8

   Brush or spoon the remaining glaze from the saucepan evenly over the tops of the salmon.

9. 9

   Immediately transfer the skillet to the preheated oven. Bake for about 6 minutes. The center may appear slightly undercooked when removed, but it will continue cooking as it rests.

   Start 6-minute timer
10. 10

    Remove the skillet from the oven and cover it loosely with foil. Let the salmon rest for 4–5 minutes.

    Start 5-minute timer
11. 11

    Serve the salmon immediately with the reserved glaze, chopped green onions, and toasted sesame seeds.