1. Place a rack in the centre of your oven and preheat to 425 degrees F. Place a large cast-iron skillet or other sturdy, ovenproof skillet on a burner set to high and heat for at least 10 minutes. You want the pan screaming hot, or the salmon will stick to it.
  2. Stir together the soy sauce, rice vinegar, garlic, and ginger in a small saucepan. Bring to a simmer over medium-high, then remove from heat and stir in the honey. Remove a few spoonfuls of the cooked glaze to a separate bowl for serving.
  3. Drizzle the salmon with the olive oil and season with ‘The Original’ Bird’s Nest Dockmaster Rub to be evenly coated. Place the salmon skin-side up on the hot skillet. Let cook for about 3 minutes, totally undisturbed, until the salmon forms a nice crust. When the salmon turns opaque on the sides and starts to turn opaque on top, use a flexible spatula to flip the salmon so that it is skin-side down. Brush or spoon the remaining glaze in the saucepan all over the top. Place the skillet immediately into the oven and let it cook for 6 minutes (the salmon will appear a little undercooked in the centre but finish cooking as it rests). Remove from the oven and cover with foil. Let rest for 4 to 5 minutes. Serve immediately, topped with reserved glaze, chopped green onion, and sesame seeds.



  • 3 tbsp. low-sodium soy sauce
  • 1 tbsp. rice vinegar
  • 2 cloves garlic minced (about 2 tsp.)
  • 2 tsp. grated fresh ginger
  • 1 tsp. honey
  • 2 oz. ‘The Original’ Bird’s Nest Dockmaster Rub
  • 4 (4 oz.) Rainforest Seafood Salmon Fillets
  • 2 tsp. extra-virgin olive oil
  • Chopped green onions (for serving)
  • Toasted sesame seeds (for serving)