Ingredients:

• 2 salmon fillets (6 oz each, skin-on or skinless)

• Salt and black pepper, to taste

• 1 tbsp olive oil (or neutral oil for searing)

For the Black Garlic Glaze:

• 4–5 cloves black garlic, mashed into a paste

• 2 tbsp soy sauce (or tamari for gluten-free)

• 1 tbsp honey or maple syrup

• 1 tbsp rice vinegar or lemon juice

• 1 tsp grated fresh ginger (optional)

• 1 tsp sesame oil (optional, for extra depth)

Instructions:

1. Prepare the Glaze:
   In a small bowl, mix together mashed black garlic, soy sauce, honey, vinegar, and optional ginger or sesame oil until smooth. Set aside.

2. Season the Salmon:
   Pat the salmon fillets dry. Season both sides lightly with salt and freshly ground black pepper.

3. Sear the Salmon:
   Heat olive oil in a nonstick or cast iron skillet over medium-high heat.
   Place salmon skin-side down (if using skin-on), and cook for 4–5 minutes until the skin is crisp and salmon is mostly cooked through. Flip and cook for another 2–3 minutes.

4. Glaze the Salmon:
   Lower heat to medium. Spoon the black garlic glaze over the salmon fillets. Let it bubble slightly, turning the salmon once more to coat evenly. Cook for an additional 1–2 minutes until the glaze thickens and the salmon is fully cooked (internal temp ~125°F for medium).

5. Serve:
   Plate the salmon and drizzle with remaining glaze from the pan. Garnish with sesame seeds, scallions, or a lemon wedge if desired.