Ingredients

• 2 lb salmon fillet cut into four ½ lb pieces
• 2 tablespoons Black Magic from Spiceology (or any other blackening seasoning)
• 2 teaspoons Chef Ange Base Seasoning -

Honey Garlic Glaze

• 2 tbsp honey
• 2 tsp soy sauce
• 2 tsp maple syrup
• 1 tsp rice wine vinegar or white wine vinegar
• A dash of sesame oil
• 1/2 tsp Black Magic from Spiceology (or any other blackening seasoning)
• 1-2 cloves garlic finely shredded or finely minced

Garnish

• Thinly sliced scallion greens
• Sesame seeds
• Lemon slices

Directions

• Preheat oven to 425F.
• Coat salmon in Black Magic or other blackening seasoning, Chef Ange base seasoning and olive oil. Set aside and let salmon come up to room temperature for 15-20 min.
• In a small bowl, mix honey, soy sauce, maple syrup, vinegar, sesame oil, garlic and blackening seasoning. Set aside for after salmon goes in the oven.
• Arrange seasoned salmon evenly on a baking sheet lined with aluminum foil and parchment paper. Place on a rack in the lower third of the oven. Bake 10-12 min or until the white proteins start to come out of the sides of the salmon.
• Remove salmon from oven and brush on a thin coat of the honey garlic glaze and put back in the oven for 2-3 min to let glaze stiffen up a little.
• Remove salmon from oven and transfer to a raised grate on a baking sheet lined with aluminum foil.
• Brush on another thin coat of glaze and hit lightly with a kitchen torch. If you don’t have a torch, broil on high for 1-2 min.
• Remove from oven and let cool to the touch on the baking sheet.
• Remove skin or leave on if you like the salmon skin.
• Garnish with sesame seeds and transfer to serving platter.
• Finish garnish with sliced scallion greens and lemon slices.