- 1/2 cup soy sauce
- 1/2 cup honey
- 1 tablespoon firmly packed light brown sugar
- One 1-ounce piece fresh gingerroot, peeled and minced, plus 1 cup peeled and grated fresh gingerroot
- 1 tablespoon minced garlic
- 1 tablespoon minced shallots
- 1/2 pound (2 sticks) cold unsalted butter, cut into cubes
- Juice of 1 orange (about 1/3 cup)
- Salt and freshly ground black pepper to taste
- 2 tablespoons grated orange zest
- 2 tablespoons grated lemon zest
- 3 tablespoons finely chopped fresh cilantro leaves
- 1/2 to 1 cup fine dried bread crumbs, as needed
- 4 salmon fillets (about 6 ounces each)
- Essence to taste 
- 2 tablespoons olive oil
- Preheat the oven to 400ºF.
- In a medium-size nonreactive saucepan over medium heat, combine the soy sauce, honey, brown sugar, gingerroot, garlic, and shallots. Bring to a boil, reduce the heat to low, and simmer until the sauce is dark brown and reduced by half, 5 to 6 minutes. Remove from the heat and add the butter cubes, stirring until they have completely melted. Stir in the orange juice. Strain the sauce through a chinoise or fine-mesh sieve and season with salt and pepper. Keep the sauce warm.
- In a small mixing bowl, combine the 1 cup grated gingerroot, orange zest, lemon zest, and cilantro and mix well. Add enough bread crumbs to bind the mixture. Season with salt and pepper.
- Season the salmon with Essence. In a large sauté pan with an ovenproof handle, heat the olive oil over high heat. Add the salmon and sear for 2 minutes. Turn over and cover the top side of each fillet with the bread crumb mixture. Place the pan in the oven and roast 14 minutes for medium-rare, 16 minutes for medium, and 18 minutes for well done.
- To serve, spoon a small pool of the sauce in the center of a serving platter and place the salmon in the center of the sauce.