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Pat dry salmon fillets and season with salt and pepper. Set aside at room temperature for 10 to 15 minutes.
In a large skillet, heat oil for 2 minutes over medium-high heat until the hot oil sizzles. Sear the salmon fillets for 5-6 minutes on each side (skin side facing up first), until golden brown and fully cooked. When salmon is cooked, the flesh will turn opaque, and it will flake easily when inserting a fork. Transfer the cooked salmon onto a plate.
In a small bowl, whisk together soy sauce, honey, water, cornstarch and lemon juice. Whisk well to combine until the cornstarch dissolves. Set aside.
In the same skillet, add garlic and sauté until fragrant over medium heat, about 1 minute. Stir in sauce mixture and cook for 3-4 minutes. Keep stirring until thickened to a desired consistency.
Return the cooked salmon to the skillet and toss well to coat evenly. Garnish with green onions and serve warm with a bowl of steamed rice.