Ingredients:

  • 2 (6 oz) salmon fillets
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 3 tbsp honey
  • 1 tbsp reduced-sodium soy sauce
  • 1 tbsp fresh lemon juice
  • 1 stalk green onion, thinly sliced
  • 1 tsp sesame seeds

Instructions:

  1. Pat the salmon fillets completely dry with paper towels and season both sides evenly with ½ tsp salt and ¼ tsp black pepper.
  2. Heat 1 tbsp olive oil in a 12-inch skillet over medium-high heat until it shimmers.
  3. Place the fillets in the pan, skin-side down if applicable, and cook undisturbed for 3-5 minutes until a golden crust forms.
  4. Carefully flip the fillets and cook for another 2-3 minutes.
  5. Reduce the heat to medium, push the salmon to one side of the pan, and add 2 tbsp unsalted butter.
  6. Once the butter is melted, stir in 3 cloves minced garlic and sauté for 30 seconds until fragrant.
  7. Pour in 3 tbsp honey, 1 tbsp reduced-sodium soy sauce, and 1 tbsp fresh lemon juice.
  8. Whisk the sauce together in the pan for 1-2 minutes until it begins to bubble and thicken into a syrupy consistency.
  9. Spoon the glaze repeatedly over the salmon fillets for the final 60 seconds of cooking until the internal temperature reaches 145°F (63°C).
  10. Remove from heat and garnish with 1 stalk thinly sliced green onion and 1 tsp sesame seeds.