Ingredients

• 4 4-oz salmon fillets
• 1 tsp red pepper flakes
• 2 tbsp sesame seeds, white and black
• 1 tbsp oil
• 2 tbsp tamari
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp grated fresh ginger
• 1 lime, zest and juice
• 1 green onion, thinly sliced
• Salt and pepper to taste

Preparation

Season the salmon with the red pepper flakes, salt, and pepper.
Spread the sesame seeds on a small plate. Press the top of each salmon fillet into the sesame seeds to form a sesame crust. Set them aside.
In a large nonstick skillet, heat the oil over medium-high heat. Arrange the salmon, skin side down on the skillet. Cook until the skin is golden, about 5 minutes. Flip the salmon and continue to cook until the remaining side is golden, about 2 to 3 minutes.
Meanwhile, in a small bowl, whisk together the tamari, rice vinegar, honey, and ginger. Add the lime zest, lime juice, and green onions.
Serve the salmon immediately with the dipping sauce.