Ingredients:

• Extra virgin olive oil

• 1–2 lbs of Salmon (cut into fillets, each around 3–4 oz in size, leaving the skin on)

• Salt and Pepper

• 1/3 cup of real/pure maple syrup

• 2 tablespoons of soy sauce

• 1 teaspoon of sesame oil

• 2 garlic cloves, minced

• 2 teaspoons freshly grated (or minced) ginger

• A dash of Sriracha (optional — feel free to replace with your favorite hot sauce)

• Fresh chives and sesame seeds for garnish

Instructions for the sauce:

1. In a medium bowl, add 1/3 cup of real/pure maple syrup, 2 tablespoons of soy sauce, 1 teaspoon of sesame oil, 2 garlic cloves (minced), 2 teaspoons of freshly grated/minced ginger, and a dash of Sriracha.

2. Stir ingredients together until fully incorporated.

Instructions for Salmon:

1. Season both sides of the salmon with salt and ground black pepper

2. Using a skillet or non-stick pan, set the heat to medium, and add extra virgin olive oil (Avocado oil is a much better option with a high cooking point); once the pan starts smoking, add the Salmon to the pan skin side down and cook for about 3–4 minutes.

3. After cooking for 3–4 minutes on the skin side, flip and cook the other side for about 3–4 minutes.

4. Using a regular spoon, pour the sauce onto the Salmon and let it cook for about 1–2 minutes until the Salmon is ready.

5. Let the Salmon rest on a cooling rack or napkin skin side up (to avoid sogginess) for 3–5 minutes.

6. Plate the Salmon and top off with chives and sesame seeds.

7. Enjoy!!

Tip:

After creating the sauce, feel free to marinate the Salmon with the sauce for about 15 minutes (if time permits) in a medium bowl. This helps to enhance the flavor and avoid cooking for a bit longer on the pan, potentially burning your salmon.