Sesame Crusted Salmon

Instructions

1. Prepare the marinade
   In a small bowl, whisk together soy sauce, rice vinegar, honey, grated ginger, minced garlic, and toasted sesame oil until well combined. Set aside.
2. Prepare the salmon
   Pat the salmon fillets dry with paper towels. Brush each fillet with the marinade, covering all sides except the skin. Allow to marinate for 10 minutes at room temperature.
3. Create sesame crust
   Mix the white and black sesame seeds together on a plate. Press the top and sides of each marinated salmon fillet into the sesame seed mixture, ensuring an even coating. The seeds should adhere to the marinade.
4. Heat the pan
   Heat vegetable oil in a large non-stick skillet over medium-high heat until shimmering but not smoking. This ensures the sesame seeds will toast without burning.
5. Cook the salmon
   Place the salmon fillets in the hot pan, sesame seed-side down. Cook for about 3 minutes until the seeds are golden brown. Carefully flip the fillets and cook skin-side down for another 7-9 minutes, depending on thickness, until the salmon is cooked through but still moist inside.
6. Rest and serve
   Transfer the salmon to serving plates and let rest for 2 minutes. Garnish with sliced green onions and serve with lime wedges for squeezing over the top. The remaining marinade can be simmered for 1 minute and drizzled over the salmon if desired.