Directions
In a shallow dish, whisk together the soy sauce, rice vinegar, ginger, garlic, and fish sauce.
Place the salmon in the marinade for 10-15 minutes, turning once.
Heat the sesame oil in a non-stick skillet over medium-high heat until shimmering. Carefully place the salmon skin-side down and sear until the skin is golden and crisp, about 4-5 minutes.
Flip the filet and continue to cook for another 3-4 minutes, or until cooked to your liking.
Remove the salmon from the pan and set it aside.
Reduce the heat to medium.
Pour the remaining marinade, sugar-free ketchup, and white wine into the skillet.
Bring to a simmer, stirring constantly, and cook for 3-5 minutes until the sauce has reduced to a thick glaze.
Drizzle the warm glaze over the salmon filets and serve immediately.
Pat the salmon skin completely dry with a paper towel before searing. This is the most important step for achieving incredibly crispy skin.
Don't over-marinate the fish. The acid in the vinegar can start to 'cook' the salmon (like ceviche) if left for too long, altering its texture.
