Ingredients:

  • 1.5 lbs skinless salmon fillet, cut into 1-inch cubes
  • 1 tbsp avocado oil
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 tbsp cornstarch
  • 3 tbsp raw honey
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 0.5 tsp red pepper flakes

Instructions:

  1. Cut 1.5 lbs salmon into 1 inch cubes. Note: Keep them uniform so they cook at the same rate.
  2. Toss cubes with 1 tsp kosher salt, 0.5 tsp pepper, and 1 tbsp cornstarch until the salmon looks dusty and dry.
  3. In a small bowl, combine 3 tbsp honey, 2 tbsp soy sauce, 1 tbsp lemon juice, and 0.5 tsp red pepper flakes.
  4. Add 1 tbsp avocado oil to a large skillet over medium high heat until the oil shimmers and barely smokes.
  5. Place cubes in the pan, ensuring they aren't touching. Note: Crowding the pan causes the fish to steam instead of sear.
  6. Cook for 2-3 minutes, then flip until the edges are opaque and the bottoms are golden brown.
  7. Push salmon to the side; add 3 cloves minced garlic and 1 tsp grated ginger until you smell a sharp, sweet aroma (about 30 seconds).
  8. Pour in the honey mixture. Cook for 1-2 minutes until the sauce bubbles and thickens into a glossy syrup.
  9. Gently toss the salmon in the glaze to ensure every side is covered.
  10. Remove from heat while the sauce is still velvety and fluid.