Ingredients
The Salmon
- 2 salmon fillets (6 oz each)
- 2 tsp Fine Spice Sesame Garlic Ginger blend
- 1 tsp Fine Spice Hot Honey
- 3 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp fresh lime juice
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- sea salt , punch
- 1 tsp sesame seeds, for garnish
- 2 tbsp sliced scallions, for garnish
The Ribbon Salad
- 1 English cucumber
- 2 large carrots
- 1 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 tsp Fine Spice Hot Honey
- 1/2 tbsp Fine Spice Sesame Garlic Ginger
- 1/2 tsp fresh ginger, grated
- 1 tsp sesame seeds
- 2 tbsp, fresh cilantro
Method
01. Make the Ribbon Salad
Using a vegetable peeler, ribbon the cucumber and carrots into long thin strips - run the peeler lengthwise down each vegetable. Stop when you reach the seeds of the cucumber. Place ribbons in a bowl of ice water for 5 minutes to crisp. Drain and pat dry. Whisk together the soy sauce, rice vinegar, sesame oil, lime juice, Hot Honey Blend, Sesame Garlic Ginger blend, honey, scallions, red onion, and grated ginger. Toss the ribbon in the dressing and scatter the sesame seeds and cilantro over the top. Set aside while you cook the salmon.
02. Prep the Salmon
Pat both fillets completely dry with paper towels - this is non-negotiable for a good sear. Season flesh side down with Fine Spice Sesame Garlic Ginger and Hot Honey blend and a pinch of sea salt. Let it sit at room temperature for 5 minutes.
In a small bowl whisk together the honey, soy sauce, and lime juice for the glaze. Set aside.
03. Sear the Salmon
Heat avocado oil in a stainless steel or cast iron skillet over medium-high heat until shimmering - about 2 minutes. Avoid non-stick, if you can. Skin On: place skin side down and don't move it. Press gently for the first 10 seconds to prevent curling. Cook 4-5 minutes until skin is crispy and flesh is opaque about 3/4 of the way up. Flip and cook 1-2 minutes more. Skin Off: sear flesh side down 3-4 minutes until golden, flip and cook 2 minutes more.
04. Glaze and Finish
Add the butter to the pan then pour the glaze over the fillets. Spoon the glaze continuously over the salmon for about 1 minute, until it thickens and coats the fish. Watch closely the honey glaze moves from perfect to burnt fast. Transfer to a plate and rest for 2 minutes.
05. Plate and Serve
Arrange the ribbon salad as the base on each plate - let it pile naturally, not flat. Place the glazed salmon on top or alongside. Garnish with sesame seeds and sliced scallions. Serve immediately.
Technique Notes
Skin-on vs Skin-off
Skin-on gives you a built-in barrier against overcooking and a textural contrast when done right. The key is a hot pan and patience - don't flip until the skin releases naturally. A tight curl on the fish means overcooked. Skin-off is more forgiving if you fillets are uneven in thickness.
The Ribbon Technique
A vegetable peeler gives you thinner, more elegant ribbons and requires no special equipment. The ice water bath is what gives the ribbons their crispness - don't skip it. It takes 5 minutes and completely transforms the texture from limp to crisp.
The Glaze
Add the glaze off direct heat - medium-low, not high. Honey burns fast. You want it to bubbly gently and coat the fish, not caramelize into a crust. 60-90 seconds is all it needs. Spoon continuously - don't just pour and walk away.
Making it Ahead
The ribbon salad holds beautifully up to 2 hours ahead, refrigerated undressed. Add the dressing and garnish right before plating so the ribbon stays crisp.