In a shallow dish, whisk together the soy sauce, rice vinegar, grated ginger, garlic oil, and brown sugar until the sugar is completely dissolved.
¼ cup Soy sauce, 2 Tablespoons Rice vinegar, 1 teaspoon Fresh ginger, grated, 1 Tablespoon Boyajian Garlic Oil, 1 teaspoon Brown sugar
Pat the salmon fillets completely dry with a paper towel. Place the salmon flesh-side down in the marinade. Let it sit at room temperature for 15 minutes.
4 Salmon fillets
Remove the salmon from the marinade and thoroughly pat the fillets dry on all sides with clean paper towels. Season the flesh-side with salt and freshly cracked black pepper.
Salt and freshly cracked black pepper
Place a cast iron or stainless steel skillet over medium-high heat. Add the canola oil. Let it heat until the oil shimmers and glides easily across the pan.
1 Tablespoon Canola oil
Carefully place the fillets in the hot pan, flesh-side down. Press down very gently on the thickest part of each fillet with a spatula for a few seconds to ensure even contact with the heat. Cook undisturbed for 3 to 4 minutes, allowing a rich, golden-brown crust to form.
Using a spatula, carefully flip the fillets so they are skin-side down. Cook for another 4 to 5 minutes, or until the salmon is cooked to your preferred doneness and the skin is crisp.
Transfer the hot salmon fillets to a serving platter. Generously drizzle the wasabi sesame dipping oil over the top of each fillet, allowing the hot, crispy crust to absorb the flavors. Let them rest for 2 minutes.
3 Tablespoons Boyajian Wasabi Sesame Dipping Oil
Sprinkle the finished salmon with the sliced scallions and toasted sesame seeds. Serve immediately.
1 Scallion, 1 teaspoon Sesame seeds
