Ingredients:

  • 4 (6-ounce/170g) salmon fillets, skin on or off
  • 1 tablespoon olive oil (15 ml)
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup packed light brown sugar (50g)
  • 1/4 cup low-sodium soy sauce (60 ml)
  • 2 tablespoons water (30 ml)
  • 1 tablespoon rice vinegar (15 ml)
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1/2 teaspoon grated fresh ginger (about 2.5 ml)
  • 1/4 teaspoon red pepper flakes (optional)

Instructions:

  1. In a medium bowl, whisk together the brown sugar, soy sauce, water, rice vinegar, garlic, and ginger. Set aside.
  2. Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
  3. Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the salmon fillets in the skillet, skin-side down if using skin-on fillets.
  4. Cook for 4-6 minutes, depending on the thickness of the fillets, until the salmon is mostly cooked through and easily releases from the pan. If the skin is attached, it should be nice and crispy.
  5. Pour the brown sugar soy glaze over the salmon in the skillet.
  6. Reduce the heat to medium and let the glaze simmer for 2-3 minutes, spooning it over the salmon fillets, until the glaze has thickened and the salmon is cooked through and has an internal temperature of 145°F (63°C).
  7. Garnish with sesame seeds and chopped green onions (if using). Serve immediately.