Step 1

Prepare the sauce by combining the garlic, soy sauce, water, lime juice and brown sugar in a small bowl. Stir until the sugar is dissolved, then set aside.

Step 2

Arrange the salmon fillets, skin side down on a plate. Drizzle with sesame oil and season with salt and pepper.

Step 3

Preheat a heavy skillet (nonstick or well-seasoned cast iron) over medium-high heat. Film the bottom with a small amount of oil and add the salmon, skin side down. Cook without moving until the skin is nicely seared and releases easily, 2 to 3 minutes. Carefully turn the fillets with tongs and continue cooking to desired doneness, 2 to 4 minutes additional.

Step 4

Transfer the salmon to a plate and cover loosely with foil to keep warm.

Step 5

Keeping the pan over medium-high heat, add the sauce mixture and bring to a rapid simmer. Cook, stirring constantly until the sauce thickens slightly, 2 to 3 minutes.

Step 6

Note: This will not be a thick, syrupy sauce.

Step 7

To serve, plate individual servings of salmon and drizzle with pan sauce. Stir-fried sugar snap peas and steamed white rice make perfect accompaniments.