Ingredients:

  • 12 oz skin-on salmon fillets (2 x 6-oz fillets)
  • 1 tbsp avocado oil
  • 0.5 tsp kosher salt
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp honey
  • 1 tsp grated fresh ginger
  • 2 cups cooked jasmine rice
  • 1 ripe avocado, sliced
  • 1 Persian cucumber, sliced
  • 1 tsp furikake
  • 1 tsp toasted sesame seeds
  • 1 stalk scallion, sliced

Instructions:

  1. Pat the 12 oz skin on salmon fillets completely dry with paper towels. Season both sides with 0.5 tsp kosher salt.
  2. Whisk together 2 tbsp soy sauce, 1 tbsp mirin, 1 tbsp honey, and 1 tsp grated fresh ginger in a small bowl.
  3. Add 1 tbsp avocado oil to a skillet over medium high heat until the oil shimmers and barely wisps smoke.
  4. Place salmon fillets skin side down in the pan. Press firmly with a spatula for 15 seconds. Cook 4-5 minutes until the skin is dark gold and releases easily.
  5. Carefully flip the fillets. Cook for another 2-3 minutes until the sides are opaque and center is slightly translucent.
  6. Pour the soy honey mixture into the pan. Cook for 1-2 minutes until the glaze bubbles and thickens into a syrup.
  7. Use a spoon to pour the hot glaze over the salmon repeatedly.
  8. Divide 2 cups cooked jasmine rice between two bowls. Spoon extra pan glaze over the rice to infuse it with flavor.
  9. Place the salmon on the rice and arrange the sliced avocado and Persian cucumber alongside.
  10. Sprinkle with 1 tsp furikake, 1 tsp toasted sesame seeds, and the sliced scallion. Serve immediately while the skin is shatter crisp.