Ingredients:

  • 4 skin-on or skinless salmon fillets (approx. 170g / 6 oz each)
  • 1 teaspoon olive oil
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ¼ cup honey
  • ¼ cup low-sodium soy sauce
  • 4 cloves garlic, minced finely
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon sesame oil
  • 1 teaspoon sriracha or chilli flakes (optional, for heat)
  • 1 teaspoon cornflour (cornstarch)
  • 1 tablespoon cold water
  • 1 tablespoon toasted sesame seeds
  • 2 spring onions (scallions), thinly sliced

Instructions:

  1. Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper. Pat the salmon fillets aggressively dry with kitchen roll. Brush the salmon with a touch of olive oil, and season lightly with salt and pepper. Set aside.
  2. In a medium bowl, whisk together the honey, soy sauce, minced garlic, grated ginger, lemon juice, sesame oil, and sriracha (if using). Pour out approximately 3 tablespoons of the glaze into a separate small cup (this is for coating the raw fish). Pour the remaining glaze mixture into a small saucepan.
  3. Brush the salmon fillets with the reserved 3 tablespoons of glaze mixture. Place them skin-side down on the prepared baking sheet. Bake for 8 to 10 minutes. While the salmon bakes, place the saucepan with the remaining glaze mixture over medium heat and bring to a gentle simmer. In a separate tiny bowl, whisk the cornflour and cold water to create a slurry. Pour the slurry into the simmering glaze, whisking constantly for about 30 seconds until the sauce thickens and becomes glossy. Remove immediately from the heat.
  4. Remove the salmon from the oven after the initial 8-10 minutes. Switch the oven setting to Broil/Grill (high setting). Liberally brush the thickened glaze over the top and sides of each salmon fillet. Return the salmon to the second-highest rack. Broil for 2 to 4 minutes, watching constantly, until the glaze is bubbling and caramelized. Check for doneness; the internal temperature should register 60°C (145°F).
  5. Remove the salmon from the oven and let it rest on the tray for 5 minutes. Garnish with sliced spring onions and toasted sesame seeds. Serve immediately.