Soy-Honey Salmon with Ginger and Garlic Glaze

The source builds its glaze from half a cup of soy sauce, honey, grated ginger, garlic, lemon and sesame oil. Stir those ingredients until the honey dissolves before coating four salmon portions. Keep some clean glaze aside if you want a finishing drizzle; sauce that touched raw fish needs its own thorough boil. Cook the fish until its thickest part reaches 63°C and the flesh separates easily. Glaze near the end if your pan runs hot, because honey can darken quickly. Scatter spring onion and sesame seeds over the finished portions. Serve hot with rice and vegetables, using a modest amount of the salty sauce.