4tablespoonsscallionsgreen part only, thinly sliced
Instructions
Heat your broiler on high and position a rack 3-4 inches below the heating element (top rack). Line a large, rimmed, broiler-safe baking sheet with foil and spray it with oil. Place the salmon pieces on the foil and spray them with oil.
In a small saucepan, whisk the soy sauce and cornstarch. Add the honey, hot sauce, minced garlic, and minced ginger, whisking to combine. Heat the mixture over medium-low heat, whisking often, for 2-3 minutes until it thickens into a syrup. Remove from heat.
Broil the salmon until opaque and cooked through, for about 5 minutes.
Remove the cooked salmon fillets to a serving platter. Brush them with the glaze, sprinkle them with scallions, and serve.
Video
Notes
The sauce thickens fast, so heat it over medium-low heat and keep an eye on it. If it has thickened too much and is difficult to spread on the salmon fillets, stir in a small amount of water - a teaspoon or two - to thin it out.
You can vary your hot sauce; sriracha adds subtle sweetness, while classic American hot sauces are more vinegary.
In addition to scallions or chives, you can sprinkle the finished dish with sesame seeds.
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, covered, in the microwave at 50% power. You can freeze the leftovers in freezer bags for up to three months. Thaw them overnight in the refrigerator.