1/2 teaspoon garlic-chili paste — sriracha, or 1/4 teaspoon red pepper flakes
1 skin-on salmon fillet* — (1 pound)
2 teaspoons extra-virgin olive oil
Chopped green onions — for serving
Toasted sesame seeds — for serving
Instructions
Place a rack in the center of your oven and preheat to 425 degrees F. Place a large cast-iron skillet or other sturdy, ovenproof skillet on a burner set to high and heat for at least 5 minutes. You want the pan screaming hot or the salmon will stick to it.
In a small saucepan, stir together the soy sauce, rice vinegar, garlic, and ginger. Bring to a simmer over medium high, then remove from heat and stir in the honey and chili paste. Reserve a few spoonfuls of the sauce in a separate bowl for serving.
