Ingredients:

  • 2 Salmon Fillets (6 oz / 170g each), skin-on preferred
  • 1 tbsp High-Heat Oil (e.g., Canola or Refined Coconut Oil)
  • 1/2 tsp Sea Salt Flakes
  • 1/4 tsp Black Pepper
  • 2 tbsp Low-Sodium Soy Sauce (or Tamari)
  • 3 tbsp Runny Honey (or Maple Syrup)
  • 1 tbsp Rice Vinegar (unseasoned)
  • 1 tsp Toasted Sesame Oil
  • 2 tbsp Fresh Ginger, finely grated or minced
  • 1 medium Red Chili, finely minced
  • 1 clove Garlic, minced
  • 1/2 cup Water or Low-Sodium Chicken Stock
  • Zest and Juice of 1/2 Lime
  • 1 tsp Cornflour/Cornstarch
  • 1 tbsp Cold Water (for slurry)
  • 1 tsp Sesame Seeds, toasted (Garnish)
  • 2 tbsp Spring Onions (Scallions), finely sliced (Garnish)

Instructions:

  1. Combine Aromatics: In a small saucepan, combine the grated ginger, minced chili, minced garlic, soy sauce, honey, rice vinegar, sesame oil, and water/stock.
  2. Simmer: Bring the mixture to a gentle boil over medium heat, then reduce heat immediately to a low simmer. Cook for 3–4 minutes until the sauce reduces slightly and the ginger softens.
  3. Thicken (The Slurry): In a small cup, whisk the cornflour and 1 tbsp of cold water until smooth. Pour the slurry into the simmering sauce while whisking constantly.
  4. Finish the Sauce: Continue stirring until the sauce thickens and becomes glossy. Stir in the lime juice and zest. Remove from heat and set aside, keeping warm.
  5. Pat the Fish Dry: Pat the salmon fillets vigorously on both sides with paper towels. Season generously with salt and pepper, focusing on the skin.
  6. Heat the Pan and Sear: Place a skillet over medium-high heat. Add the oil. Once the oil shimmers, carefully place the salmon fillets, skin-side down, into the hot pan. Press down gently on the fish for the first 15 seconds.
  7. Cook Skin-Side: Reduce the heat slightly to medium. Cook undisturbed for 4–5 minutes until the skin is crisp and golden brown, and the color of the flesh has changed about two-thirds of the way up the side.
  8. Flip and Finish: Flip the fillets carefully onto the flesh side. Cook for 1–2 minutes more until the fish is cooked to your desired doneness (it should flake easily).
  9. Glaze: Spoon 1–2 tablespoons of the warm ginger chili sauce over the top (flesh side) of the salmon fillets in the pan. Let the glaze bubble and caramelize slightly (about 30 seconds).
  10. Serve: Transfer the glazed salmon immediately to serving plates. Drizzle the remaining warm sauce liberally over the top and garnish with toasted sesame seeds and sliced spring onions.