Ingredients:

  • 4 salmon fillets, 6 oz (170g) each
  • 1 tsp (6g) kosher salt
  • 1 tbsp (15ml) avocado oil
  • 3 tbsp (60ml) honey
  • 2 tbsp (30ml) reduced-sodium soy sauce
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tsp (10g) coarsely cracked black pepper
  • 3 cloves (9g) garlic, minced
  • 1/2 tsp (3g) ginger, grated

Instructions:

  1. Pat the salmon fillets bone-dry with paper towels and season only with salt.
  2. In a small bowl, whisk together the honey, soy sauce, lemon juice, cracked black pepper, garlic, and ginger until the glaze is a cohesive, thick syrup.
  3. Heat avocado oil in a 12-inch cast iron skillet over medium-high heat until it shimmers and begins to smoke.
  4. Place fillets skin-side up in the pan. Press down gently with a spatula for 10 seconds to ensure total contact. Sear for 3-4 minutes without moving until a deep golden-brown crust forms.
  5. Flip the fillets and immediately pour the black pepper glaze into the pan around the fish.
  6. Baste the top of the fillets with the bubbling glaze using a spoon for 2-3 minutes until the glaze is syrupy and the internal temperature reaches 130°F (54°C).