# What You'll 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
10 - 1 tablespoon toasted sesame seeds
11 - 2 green onions, thinly sliced
12 - Lemon or lime wedges
# Directions:
01 - Pat salmon fillets dry with paper towels and season both sides evenly with kosher salt and freshly ground black pepper.
02 - Combine low-sodium soy sauce, honey, grated ginger, minced garlic, rice vinegar, and sesame oil in a small bowl; whisk until smooth.
03 - Place a large nonstick or cast iron skillet over medium-high heat and add a small amount of neutral oil if desired to prevent sticking.
04 - Set salmon fillets skin-side down in the hot skillet and cook undisturbed for 4 minutes to achieve a crisp skin.
05 - Flip each fillet carefully and cook for an additional 2 to 3 minutes, allowing the flesh side to cook through.
06 - Lower heat to medium-low; pour the prepared glaze evenly over the fillets and cook while spooning the sauce over them for 2 to 3 minutes until salmon is cooked through and glaze thickens slightly.
07 - Remove from heat and plate immediately; spoon extra glaze from the skillet over each fillet and garnish with toasted sesame seeds, sliced green onions, and citrus wedges if desired.
