Adapted from Epicurious by Lisa Farber
- 5 tablespoons rice vinegar
- 3 tablespoons soy sauce or tamari
- 1-2 tablespoons hot chili paste such as sambal oelek, or Thai chili paste. Adjust for desired spice level.
- 2 tablespoons honey
- 1 lb. skinless salmon fillet cut into filets
- 1 1/2 teaspoon kosher salt divided, plus more
- 3 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 3 scallions very thinly sliced on a diagonal
- 1 tsp. toasted sesame seeds
In a small bowl, whisk together the rice vinegar, soy sauce, chili paste, and honey.
Place salmon filets on a plate and season salmon filets with 1 teaspoon salt, followed by the cornstarch. Make sure the salmon filets are properly coated.
Heat oil in a large nonstick skillet over medium-high. Cook salmon in a single layer, undisturbed, until nicely browned underneath, 2–3 minutes. Turn and cook until other side is lightly golden, about 2 minutes. Pour sauce over salmon and continue to cook, gently turning salmon halfway through, until sauce is thickened slightly and clinging to salmon, about 1 minute. (Sauce will bubble when first added and will then calm down.)
Drizzle sauce from pan over salmon filets to serve, and top with scallions and toasted sesame seeds.