- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 26 minutes
- Servings: 4
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 tablespoon hot honey (or regular honey)
- 1 tablespoon brown sugar
- 2 teaspoons minced garlic
- 1 teaspoon black sesame seeds, plus more for serving
- 4 (4 to 6-ounce) skin-on Alaska salmon fillets, frozen
- 1 bunch scallions (3½ to 5 ounces, or at least 8 scallions), trimmed
- 2 teaspoons sesame oil
- ½ teaspoon kosher salt, plus more to taste
Step 1 Prepare honey soy glaze
Whisk together soy sauce, olive oil, honey, brown sugar, garlic, and black sesame seeds in small bowl. Set aside.
Step 2 Prepare salmon
Preheat oven to 450F. Run frozen salmon fillets under cold water to remove any ice glaze and pat dry with a paper towel. Place them (skin-side down if using skin-on fillets) on a 7×11-inch foil-lined baking sheet and pour honey soy mixture over the top. Cover with foil.
Step 3 Prepare scallions
Toss scallions with sesame oil and salt to fully coat and arrange in an even layer on a separate baking sheet.
Step 4 Bake salmon and scallions
Put salmon and scallions in the oven and bake for 8 minutes. Remove foil from salmon and flip scallions. Return to oven and bake for 6 more minutes. Remove scallions, which should be crispy and charred at the edges. Flip salmon and bake for another 2-4 minutes, depending on thickness of your fillets. It should be opaque and flake easily with a fork when done.
Step 5 Garnish and serve
Serve salmon over a bed of scallions. Garnish with additional black sesame seeds.