Ingredients:

  • 4 Salmon Fillets (skin on, approx. 175 g / 6 oz each)
  • 1 tbsp Neutral Oil (e.g., Rapeseed, Canola, or Grapeseed)
  • Pinch of Sea Salt and Freshly Ground Black Pepper
  • 60 ml / ¼ cup Low-Sodium Soy Sauce
  • 60 ml / ¼ cup Water or Unsalted Chicken Stock
  • 65 g / ⅓ cup Dark Brown Sugar (packed)
  • 2 cloves Fresh Garlic (finely minced)
  • 1 tbsp Fresh Ginger (finely grated or minced)
  • 1 tbsp Rice Wine Vinegar
  • 1 tsp Sesame Oil (toasted)
  • 1 tbsp Toasted Sesame Seeds (for garnish)
  • 2 Spring Onions / Scallions (thinly sliced, for garnish)

Instructions:

  1. Combine Glaze Ingredients: In a medium bowl, whisk together the soy sauce, water/stock, dark brown sugar, minced garlic, grated ginger, rice wine vinegar, and sesame oil until the sugar is mostly dissolved.
  2. Separate: Pour 2 tbsp of the glaze mixture into a separate small bowl. This portion will be used later for basting and reduction.
  3. Pat Dry and Season: Thoroughly pat the salmon fillets dry on all sides using kitchen roll. Season lightly with salt and pepper.
  4. Marinate: Place the salmon fillets (skin side up) into the bowl with the remaining glaze mixture. Allow to marinate at room temperature for 30 minutes. Do not marinate for more than 45 minutes.
  5. Sear Skin Side: Heat the neutral oil in a heavy-bottomed skillet over medium-high heat until shimmering. Carefully place the salmon fillets into the hot pan, skin side down. Press down gently for the first 10 seconds to ensure even contact.
  6. Cook Skin: Cook for 4–5 minutes, untouched, until the skin is deeply crisp and golden brown, and the fish is opaque about halfway up the sides.
  7. Flip: Carefully flip the fillets using a thin spatula. Cook for 2 more minutes on the flesh side.
  8. Add Glaze: Pour the reserved 2 tbsp of glaze mixture (from Step 2) directly into the pan. Bring to a rapid simmer.
  9. Reduce and Baste: Reduce the heat to medium-low. Use a spoon to continuously baste the tops of the salmon fillets with the simmering glaze. Continue until the glaze has thickened significantly and coats the fish beautifully (about 2–3 minutes), and the internal temperature of the salmon reaches 60°C (145°F).
  10. Rest and Serve: Remove the salmon from the pan and let it rest for 5 minutes. Drizzle any remaining sticky glaze over the fillets. Garnish generously with sliced spring onions and toasted sesame seeds before serving.