Ingredients

Instructions

1. 1

   In a dry pan over medium heat, toast the Sichuan peppercorns for 1-2 minutes until fragrant. Remove from heat and crush them coarsely using a mortar and pestle or spice grinder.

2. 2

   In a small bowl, whisk together the crushed peppercorns, chili flakes, honey, soy sauce, grated ginger, and minced garlic to create the sauce.

3. 3

   Heat the vegetable oil in a non-stick skillet over medium-high heat. Place the salmon fillets skin-side down (if applicable) and sear for 4-5 minutes until the skin is crispy.

4. 4

   Flip the salmon carefully. Pour the sauce mixture into the pan around the fish.

5. 5

   Reduce heat to medium-low and let the sauce bubble and thicken for 3-4 minutes, spooning the glaze over the salmon continuously until the fish is cooked through and coated in a sticky sauce.

6. 6

   Remove from heat, garnish with sliced scallions and sesame seeds, and serve immediately with steamed rice.