Pat the salmon dry: Use paper towels to blot the surface. Dry fish sears better and helps the sesame stick.

Make the marinade: In a small bowl, whisk soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic until smooth.

Marinate briefly: Place salmon in a shallow dish. Spoon about half the marinade over the fillets, coating the tops and sides. Let sit 10–15 minutes while you prep the seeds. Do not over-marinate—the soy can start to “cure” the fish.

Mix the seeds: In a flat bowl or plate, combine white and black sesame seeds. Add a small pinch of salt and pepper.

Coat the salmon: Lift a fillet from the marinade and let excess drip off. Press the flesh side only firmly into the sesame mixture to create an even crust. Repeat with the rest.

Heat the pan: Set a large nonstick or well-seasoned cast-iron skillet over medium to medium-high heat. Add 1–2 tablespoons of neutral oil and swirl to coat.

Sear sesame side down: When the oil shimmers, place salmon sesame-side down. Sear without moving for 2–3 minutes, until the seeds are golden and crisp.

Flip and finish: Carefully flip the fillets. If using skin-on salmon, the skin will render and crisp slightly. Cook another 3–5 minutes, depending on thickness, until salmon is just cooked through. For medium, aim for 125–130°F in the center.

Rest and glaze: Transfer to a plate and rest 2 minutes. Brush with a little of the reserved marinade (the half you didn’t use on the raw fish) for shine and extra flavor.

Garnish and serve: Top with sliced scallions, a squeeze of lemon or lime, and a pinch of red pepper flakes if you like heat. Serve hot.