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1
In a small bowl, whisk together the lime juice, honey, brown sugar, dijon mustard, soy sauce, garlic, ginger, salt and pepper until well combined.
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2
Cut the salmon fillet into portions and place them in one layer inside a freezer bag.
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3
Pour the marinade into the bag and seal while keeping out most of the air.
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4
Massage the marinade around until it coats all the salmon pieces.
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5
Place the bag in the fridge with all the pieces still flat and in one layer.
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6
Marinate for one our. Don't leave the fish in the marinade much longer, as the citrus will start to slowly cook the fish.
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7
Pour the vegetable oil into a heavy stainless (see notes below) or non-stick pan and heat on medium high.
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8
Once the oil looks like it's about to start smoking, carefully place the salmon portions in the pan, skin side facing up. Note: make sure to place the pieces down and away from you to avoid burning yourself.
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9
Let the fish cook for about 3 to 4 minutes or until the fish side is nicely seared and caramelized. Use a spatula to lift the fish a little to see the colour.
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10
With a spatula, turn the pieces over gently to avoid breaking the fish.
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11
Let the fish cook on the skin side for another 5 minutes or until the fish starts to flake.
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12
Plate the salmon pieces and top with the chopped green onion (scallions).
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13
Serve the fish hot with a favourite side. Enjoy!
