1/4 cup soy sauce
1 tsp finely grated fresh ginger
1 tsp honey
1 tsp Dijon mustard
2 tsp extra-virgin olive oil
4 175g skinless salmon fillets
Freshly ground pepper
Coriander leaves, for garnish
Preheat the oven to 175°C.
In a small saucepan, combine the soy sauce and ginger and bring to a simmer. Remove from heat and stir in the honey and mustard.
Heat the olive oil in a large nonstick ovenproof skillet. Season the salmon with pepper and add it to the skillet, skinned side up. Cook over high heat until golden and crusty, 2 to 3 minutes.
Turn the salmon and spoon the ginger-soy glaze on top. Transfer the skillet to the oven and bake the salmon for 5 minutes, or until cooked through.
Using a slotted spatula, transfer the salmon fillets to plates, garnish with the coriander and serve with boiled potatoes or wild rice.