Honey-garlic grilled salmon

• 4 skin-on salmon filletsabout 170g each, pin bones removed
• 3 tbs honey
• 2 tbs tamarigluten-free soy sauce
• 1 tbs rice vinegar
• 4 garlic clovesfinely grated
• 10 g gingerfinely grated
• 1 tsp toasted sesame oil
• 1 tbs avocado oil
• ½ tsp kosher salt
• ¼ tsp black pepper
• 1 tbs sesame seedsfor garnish
• 3 scallionsthinly sliced

1. 1

   In a small bowl, whisk together the honey, tamari, rice vinegar, grated garlic, grated ginger, and toasted sesame oil until smooth. Set aside.

2. 2

   Pat the salmon fillets dry with paper towels and season both sides with kosher salt and black pepper.

   Tip: Really thorough drying is the secret to a great sear — moisture is the enemy of caramelization.

3. 3

   Heat the avocado oil in the skillet over medium-high heat until it shimmers and just barely begins to smoke, about 1-2 minutes. Place the salmon skin-side up and cook without moving until the underside is deeply golden and releases easily from the pan, about 4 minutes.

4. 4

   Flip the fillets skin-side down. Pour the honey-garlic glaze around and over the salmon. Reduce heat to medium and cook, spooning the bubbling glaze over the fillets every 30 seconds, until the sauce thickens into a syrupy lacquer and the salmon is just opaque at the thickest part and flakes easily with a fork, about 4-5 minutes more.

   Tip: The glaze will go from thin to sticky quickly — keep basting to build up glossy layers. For medium doneness, pull the salmon when the center is still slightly translucent (about 55°C / 130°F with an instant-read thermometer).

5. 5

   Transfer the salmon to plates, spoon any remaining glaze from the pan over the fillets, and scatter with sesame seeds and sliced scallions.

   Tip: Keeps in the fridge for up to 2 days in an airtight container. Reheat gently in a skillet over medium-low heat with a splash of water to revive the glaze.

• skillet (30cm (12-inch))
• mixing bowl (small)
• cutting board
• microplane or fine grater

Per serving

Nutritional values are estimates only.