Make sure salmon is completely defrost if it is frozen. Then cut into three pieces for three servings.
Combine soy sauce, honey, sugar, olive oil, garlic powder, ginger powder, and salt in a small bowl. Pour over salmon and make sure to get the sauce on both sides. Marinate for 30 minutes or more.
Heat skillet with olive oil under medium heat. Shake off access marinate from fish and pan fry salmon skin side up. If salmon touches hot oil with a lot of sauce, it will splatter, so be careful! Cook for a few minutes or until one side is cooked, then flip and cook the other side.
Brush leftover marinate to the non-skin side of salmon to get more flavor into the salmon. Salmon cooks pretty quickly so do not overcook! Tip - increase and decrease heat as necessary as the salmon cooks.
Remove skillet and salmon from heat.
Salad and Ginger Soy Dressing
Cut up and prep vegetables for salad and divide them into bowls. This recipe should make ~3 bowls of salad.
Combine Ginger Soy Dressing in a mason jar and shake it up. Or add them to a bowl and use a spoon to stir and mix well.
Add dressing to salad (see Note 1) and place salmon on top of lettuce. Optional: garnish salmon with sesame seeds.
Serve and enjoy!
Note 1: I was generous with the amount of dressing so there might be leftovers!