1teaspoonfresh ginger,minced or finely grated (or ½ teaspoon ground ginger)
Preheat oven to 400°F.
Remove pin bones from salmon if they have not already been removed. Score the skin with a sharp knife. Scoring prevents the fillet from curling up and increases the surface area. Pat dry.
Prepare the glaze. Place the glaze ingredients in a small saucepan. Bring to a boil over medium heat. Cook until reduced by half, about 6 - 8 minutes, stirring frequently. The glaze will start to become thick and syrupy.
Sear the salmon. Heat an oven-proof skillet over medium-high heat. Add 1 teaspoon oil. When it begins to ripple, add salmon fillets, skin side up. Sear for 2-3 minutes, then turn and sear on the other side for 2 minutes. Spread the glaze over the salmon, reserving one-third to brush on part way through baking time.
Transfer the skillet to the oven and bake for 6 - 8 minutes or just until fish flakes slightly with a fork. Time will depend on the thickness of the fish. Do not overcook. The fish will continue to cook slightly after you remove it from the oven.
Remove from the oven, brush it with the remaining glaze and place it under the broiler for 2 - 3 minutes or until the honey starts to caramelize. Let the salmon rest until its internal temperature has reached 145°F.
How can I tell when salmon is done?It's easy to overcook salmon. Check it at 8 -10 minutes. If it is beginning to flake when poked with a fork, but is still slightly translucent in the center of the fillet, it is probably done. You can check the internal temperature with an instant-read thermometer. Remove from the heat when the internal temperature registers 138F. - 140°F. and let it rest. You may want to pop it under the broiler for a minute or two to seal the glaze. Once the temperature reaches 145°F. and the fish flakes easily with a fork and is no longer translucent, it's done and ready to eat.