Honey Soy Glazed Salmon

Twenty minutes, four ingredients in the glaze, and a piece of fish that looks like it took considerably more effort. The glaze goes in at the end rather than as a marinade, because honey burns. Three minutes of basting turns it into lacquer.

Ingredients

• 4 salmon fillets (6 oz each), skin on or off
• ¾ tsp kosher salt
• ¼ tsp black pepper
• 1 tbsp neutral oil
• 3 tbsp honey
• 3 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 2 scallions, sliced
• 1 tsp sesame seeds

Instructions

1. Pat the salmon completely dry and season with salt and pepper. Let it sit at room temperature while you mix the glaze — cold fish straight from the fridge cooks unevenly.
2. Whisk the honey, soy sauce, garlic, rice vinegar, and sesame oil together.
3. Heat the neutral oil in a large nonstick or well-seasoned skillet over medium-high. Add the salmon presentation-side down (skin-side up if skinless) and cook undisturbed 4 minutes until a golden crust forms.
4. Flip carefully. Cook 3 minutes more.
5. Pour the glaze into the pan around the fish. It will bubble hard. Reduce heat to medium and spoon the glaze over the fillets continuously for 2–3 minutes as it thickens to a syrup.
6. Salmon is done at 125–130°F for medium, when it flakes but the center is still deep pink. The FDA recommends 145°F if you prefer it fully cooked. Top with scallions and sesame seeds and spoon the remaining pan glaze over.

Substitutions

• Frozen salmon: thaw fully overnight in the fridge and pat aggressively dry.
• Other fish: cod, halibut, or arctic char all work. Thin fillets need less time — check at 4 minutes total.
• Gluten-free: tamari or coconut aminos.
• No honey: maple syrup gives a similar glaze with a different, slightly darker flavor.
• Chicken thighs work with the same glaze; cook to 165°F, roughly 12 minutes total.

Storage and reheating

Refrigerate up to 3 days. Salmon reheats badly — it goes dry and the smell takes over a kitchen. Better plan: eat it cold, flaked over a salad or into rice bowls the next day. If you must reheat, do it covered at 275°F for 10 minutes. Don't freeze cooked salmon.

Serving suggestions

Steamed rice and something green — bok choy, snap peas, or roasted asparagus. A cucumber salad with rice vinegar is the ideal cold counterpoint to the sweet glaze.