Ingredients:

  • 4 Salmon Fillets, skin on or off (approx. 6 oz / 170g each)
  • 1 Tbsp Olive Oil or Neutral Oil
  • 1/2 tsp Kosher Salt or Flaky Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 1/4 cup Honey (liquid preferred)
  • 3 Tbsp Low-Sodium Soy Sauce (or Tamari for gluten-free)
  • 2 Tbsp Sriracha Sauce (adjust to desired heat level)
  • 1 Tbsp Rice Wine Vinegar (unseasoned)
  • 1 Tbsp Fresh Ginger, finely grated
  • 2 cloves Garlic, minced or finely grated
  • 1 tsp Sesame Oil (Toasted)
  • 1 Tbsp Sesame Seeds (Toasted, optional garnish)
  • 2 Spring Onions (Scallions, thinly sliced, optional garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper—this is crucial, as the glaze is very sticky.
  2. In a small bowl, whisk together the honey, soy sauce, sriracha, rice wine vinegar, grated ginger, garlic, and sesame oil. Set aside one tablespoon of the raw glaze mixture to use as a fresh drizzle later.
  3. Pat the salmon fillets completely dry with paper towels. Brush them lightly with the oil and season generously with salt and pepper.
  4. Place the salmon fillets on the prepared baking sheet. Brush each fillet generously with about half of the remaining honey sriracha glaze mixture.
  5. Bake the salmon for 8 to 10 minutes. The salmon should be cooked about three-quarters of the way through and beginning to flake at the edges.
  6. Turn the oven setting to HIGH Broil/Grill. Move the oven rack to the top position (about 6-8 inches from the heat element).
  7. Brush the remaining glaze mixture over the salmon fillets. Return the pan to the oven and broil for 2 to 4 minutes. Watch very carefully; the glaze should bubble rapidly, thicken, and develop deep caramelisation, but not burn.
  8. The salmon is cooked when the internal temperature reaches 145°F (63°C). The flesh should be opaque and flake easily with a fork.
  9. Remove the salmon from the oven and allow it to rest on the pan for 3 minutes.
  10. Drizzle the reserved (unbaked) tablespoon of fresh glaze mixture over the fillets for extra brightness. Garnish with toasted sesame seeds and sliced spring onions before serving immediately.