- 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.
- 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.
- 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.