Makes approximately 3 servings.
1 teaspoon light brown sugar
½ teaspoon kosher salt
¼ teaspoon cornstarch
1 pound center-cut salmon fillet with skin
Ground black pepper
1 teaspoon vegetable oil
3 tablespoons light brown sugar
2 tablespoons low salt soy sauce
3 tablespoons water
1 tablespoon red wine vinegar
1 tablespoon dijon mustard
1 teaspoon cornstarch
⅛ teaspoon red pepper flakes
- Prepare glaze: Add ingredients to a small sauce pan.
- Whisk to combine the ingredients and bring to a boil over medium-high heat.
- Decrease heat and simmer for about 1 minute to thicken the glaze.
- Remove from heat and keep warm.
- Prepare salmon: With rack in middle position, heat oven to 300°
- In a small bowl combine brown sugar, salt, and cornstarch.
- Cut the salmon into 3 or 4 portions (kitchen shears work well for cutting the skin), pat it dry with paper towels, and season with pepper.
- Rub the brown sugar mixture evenly into the flesh side of the salmon.
- Heat oil in large non-stick skillet until it just starts to smoke.
- Add the salmon, flesh side down, and cook about 1 minute to lightly brown the fish.
- Carefully turn the salmon pieces over, skin side down, and brown for about one minute.
- Move skillet off heat and transfer the salmon to a rimmed baking sheet, skin side down. (If you have an oven-proof skillet you can skip this step.)
- Spoon glaze over the salmon and bake until the thickest part of the fish registers 125°, about 8 minutes.
|A beautiful one-pound wild sockeye salmon filet.|
|The salmon is patted dry, coated with a mixture of brown sugar, salt, paper, cornstarch, and browned.|
|After browning the flesh side, the skin side is browned.|
|The browned fish is coated with glaze and finished in the oven.|