Ingredients:

  • 2 (6-ounce/170g) salmon fillets, skin on or off
  • 1 tablespoon vegetable oil
  • 2 tablespoons light brown sugar, packed (30g)
  • 2 tablespoons low-sodium soy sauce (30ml)
  • 1 tablespoon rice vinegar (15ml)
  • 1 teaspoon sesame oil (5ml)
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • Pinch of red pepper flakes (optional)
  • 1 tablespoon chopped green onions (scallions) (optional)
  • Sesame seeds (optional)

Instructions:

  1. In a small bowl, whisk together the brown sugar, soy sauce, rice vinegar, sesame oil, ginger, garlic powder, and red pepper flakes (if using).
  2. Place the salmon fillets in a shallow dish and pour the glaze over them. Let marinate for at least 10 minutes, or up to 30 minutes in the refrigerator.
  3. Heat the vegetable oil in a non-stick skillet over medium-high heat until shimmering.
  4. Place the salmon fillets in the hot skillet, skin-side down if using skin-on fillets. Cook for 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork. Use a meat thermometer to ensure an internal temperature of 145°F (63°C).
  5. During the last minute of cooking, spoon the remaining glaze over the salmon, allowing it to caramelize and thicken.
  6. Garnish with chopped green onions and sesame seeds (if using). Serve immediately.