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Seared salmon glazed in a sticky honey garlic sauce. On the table in under twenty minutes.
Pat the 600 g salmon dry and season. Heat the 15 ml olive oil in a wide 28 cm frying pan over medium-high heat. Lay the fillets skin side down and cook for 4 to 5 minutes until the skin is crisp, then flip and cook 2 to 3 minutes more until the flesh is opaque and flakes easily, about 60°C at the centre.
Lower the heat to medium. Add the butter, the 15 g crushed garlic, the honey, the 30 ml soy sauce and a squeeze from the half lemon. Let it bubble for 1 to 2 minutes, stirring, until it thickens into a sticky glaze.
Spoon the bubbling glaze over the salmon for 1 to 2 minutes over low heat until the fillets are glossy and fully coated.
Lift the fillets onto plates and pour the remaining glaze from the pan over the top.
Sprinkle with the 5 g sesame seeds and the sliced scallion, and serve straight away.
