Lower the heat to medium-low.
Pour the honey-soy-lime sauce around (and a bit over) the salmon fillets.
Let simmer for 1–2 minutes, spooning sauce over the fillets as it reduces.
Stop cooking as soon as the sauce turns glossy and coats the salmon.
The salmon should be just cooked through, moist, and tender inside (check with a knife — flesh should be opaque but still juicy).
5️⃣ 🌿 Finish & Serve
Transfer salmon fillets to plates or a serving dish.
Drizzle with leftover sauce from the pan.
Sprinkle with 5 g sesame seeds for crunch 🌾.
Top with 10 g chopped fresh coriander 🌿.
Serve with lime wedges for squeezing to taste 🍋.
💡 Extra Tips
Maple Twist 🍁 → Replace honey with maple syrup for a woodier, slightly caramelized flavor.
Even Cooking 🔥 → Take salmon out of the fridge 10 minutes before cooking so it cooks evenly.
Extra Glaze 🤩 → For a sticky finish, let the sauce reduce an extra 30–40 seconds — but watch closely to avoid burning!
🍽 Perfect Pairings
Carb Side: Serve with jasmine rice 🍚, garlic noodles 🍜, or roasted sweet potatoes 🍠.
Veggies: Pair with stir-fried broccoli 🥦, bok choy 🥬, or a fresh cucumber salad 🥒.
Drinks: Complements a crisp white wine like Sauvignon Blanc 🍷, or a light Japanese beer 🍺.
🔥 Quick Hack
Want it even faster? Cook salmon in the air fryer (200 °C for 8–10 minutes), then heat the sauce separately in a pan and pour it over. Same flavor, less fuss! ✨
