This Honey Sesame Glazed Salmon is totally foolproof and ready in mere minutes. Plus, it's so tasty and moist and flaky, it'll no doubt become a regular!
Combine all the ingredients for the marinade in a glass measuring cup and mix vigorously with a fork or flat whisk until well combined.
Place the fish skin side down in a rectangular baking dish and pour the glaze all over it. Turn the fillets flesh side down and move them around so they get completely coated with the glaze. Cover with plastic film, making sure that the film comes in contact with the fish and glaze. You want to leave as little air as possible trapped under the film. (you could also marinate the fillets in a zip top bag, if that were easier for you)
Place the salmon fillets in the refrigerator and let them marinate for 4 hours (or up to a maximum of 8).
When you are ready to cook the fish, preheat the oven to 450°F.
Remove the fillets from the glaze and place them skin side down on a paper towel to remove excess glaze.
Transfer the glaze to a small saucepan and let it simmer over medium heat until it's reduced by not quite half, about 4-5 minutes, then kill the heat and set aside.
Meanwhile, heat a tablespoon or so of cooking fat or oil in a large oven proof-skillet set over very high heat. Once the pan is scorching hot, carefully add the fillets skin side down. Cook for about 2-3 minutes, or until the skin gets really dark and crispy, then transfer the skillet to the hot oven and let the fish cook for another 5 minutes or so, or until it gets completely opaque on the exterior.
Remove the pan from the oven, set the oven to broil and return the fish to the baking dish in which you marinated it (it might be a good idea to give it a little rinse first). Spoon a little bit of the glaze over each fillet and then place the fish under the broiler until it gets beautifully golden all around and darker around the edges, about 3-4 minutes.
Remove the fish from the oven and spoon a little bit more of the glaze over the fillets. Garnish with toasted sesame seeds and serve.
Feel free to spoon more of that delicious leftover glaze over your fish, as desired.