Ingredients:

  • 1/4 cup (60ml) low-sodium soy sauce
  • 1 tbsp (15ml) toasted sesame oil
  • 1 tbsp (21g) maple syrup
  • 2 cloves (6g) garlic, minced
  • 1 tsp (2g) fresh ginger, grated
  • 1/2 tsp (1g) black pepper
  • 1.5 lbs (680g) salmon fillet, cut into 1-inch cubes
  • 1 tbsp (14g) unsalted butter

Instructions:

  1. Use paper towels to pat the salmon cubes extremely dry to ensure a proper sear.
  2. Ensure salmon is cut into uniform 1-inch chunks for even cooking.
  3. In a medium bowl, whisk together the low-sodium soy sauce, toasted sesame oil, maple syrup, minced garlic, grated ginger, and black pepper.
  4. Toss the salmon cubes in the marinade and let them sit for 30 minutes.
  5. Place a cast-iron skillet over medium-high heat and add the butter, heating until it begins to foam.
  6. Place salmon cubes in the pan in a single layer without overcrowding.
  7. Sear for 3-4 minutes without moving the pieces until a dark, caramelized crust forms.
  8. Flip the cubes and sear for another 3 minutes until the edges are crisp and the center is just opaque.