Soy Ginger Salmon

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  3 tbsp Soy Sauce, Low Sodium
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  1 tbsp Vinegar, Rice
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  2 Garlic(6g)
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  2 tsp Ginger, Fresh Root
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  1 tsp Honey
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  0.5 tsp Sriracha sauce
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  1 lbs Salmon
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  2 tsp Vegetable oil
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  Green Onion (Scallion)
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  Sesame seeds

Instructions

1. 1Mince the garlic and ginger, then whisk together the soy sauce, rice vinegar, garlic, ginger, honey, and sriracha in a small saucepan over medium-high heat. Bring to a simmer for 2–3 minutes, stirring occasionally, until slightly thickened. Remove from heat and divide the glaze in half—reserve one portion for serving and keep the other for cooking.
2. 2Pat the salmon dry with paper towels and drizzle lightly with vegetable oil, rubbing to coat evenly on all sides.
3. 3Heat a large skillet over medium-high heat and add a thin film of vegetable oil; when a drop of water sizzles and evaporates immediately, the pan is ready.
4. 4Place the salmon skin-side up in the skillet and cook undisturbed for 3–4 minutes over medium-high heat until the skin crisps and turns golden brown and the sides begin turning opaque.
5. 5Use a flexible spatula to carefully flip the salmon skin-side down, then brush the cooking portion of glaze over the top. Cover the skillet with a lid or foil and cook over medium heat for 4–5 minutes until the internal temperature reaches 145°F and the flesh is opaque throughout.
6. 6Remove from heat, cover with foil, and let rest for 4–5 minutes to finish cooking gently.
7. 7Divide the salmon evenly into 2 airtight containers while still warm, top each with reserved glaze, chopped green onions, and sesame seeds.
8. 8Refrigerate for up to 4 days and reheat gently in a skillet over medium-low heat for 5–7 minutes or in a 300°F oven until warmed through.