A seared salmon recipe

Now that I have a little more free time and my own kitchen, I'm endeavoring to cook a little more.  I'm generally only willing to cook things that require a minimum number of ingredients, most of which should be used in other dishes I like.  Recipes calling for exotic oils, things that can't be purchased at Aldi and such are automatically out.

Here's one modified from here that fit the bill and turned out well:

• 4 6-ounce salmon filets, boneless, skin on
• 2 tablespoons vegetable oil
• 2 teaspoons kosher salt
• 10 12 turns freshly ground black pepper
• 2 tablespoons toasted sesame seeds
• 4 cups cooked brown rice
• 1 cup low-sodium soy sauce
• 1/4 cup honey
• 1 teaspoon grated fresh ginger
• 1 clove of garlic, peeled and minced
• In a small saucepan add soy sauce, honey, ginger and garlic. Set over medium-high heat and bring to a simmer. Reduce heat and simmer for 10 minutes. Set aside.
• Take a non-stick pan and set over high heat. Rub filets all over lightly with vegetable oil. Season both sides with salt and pepper. Once pan is very hot place the filets skin-side down and press down gently with a spatula so the skin remains flat to the pan. Cook for about 6 minutes then liberally glaze the top side of the filets - you want to have some glaze swirling in the bottom of the pan too as this will caramelize with the crispy skin. Turn off heat and flip salmon so skin side is now on top. Allow to rest in pan for 3 more minutes until cooked through.
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• I had skinless salmon filets, and substituted 1 teaspoon of garlic powder for 1 clove of garlic.  In addition, I scaled the recipe down for my purpose. The critical thing is placing the fish on a super hot pan to sear the skin/bottom side to make it crispy.  
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