Ingredients:

  • 4 (6-ounce) salmon fillets, skin-on preferred
  • 4 Tablespoons unsalted butter, divided
  • 1/4 cup low-sodium soy sauce
  • 2 Tablespoons packed light brown sugar
  • 2 teaspoons minced fresh garlic (about 2 cloves)
  • 1 teaspoon minced fresh ginger
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Prepare the salmon: Pat the salmon fillets completely dry using paper towels. Season lightly on all sides with salt and pepper.
  2. Prepare the glaze base: In a small bowl, whisk together the soy sauce and brown sugar (or honey) until the sweetener is dissolved. Set aside.
  3. Sear the salmon: Heat a large skillet (cast iron or heavy stainless steel preferred) over high heat. Add 1 tablespoon of butter. Once shimmering, add the salmon fillets, skin-side down (if using skin-on). Sear undisturbed for 4-5 minutes until the skin is crisp and golden brown. Flip and cook for 1 minute. Remove the fish from the pan and set aside.
  4. Make the glaze: Reduce the heat to medium-high. Add the remaining 3 tablespoons of butter to the pan. When melted, add the minced fresh garlic and ginger. Sauté for 30 seconds until fragrant (do not let them burn).
  5. Thicken the glaze: Pour the soy sauce/sugar mixture into the pan. Bring to a rapid simmer, scraping up any browned bits from the bottom of the pan. Cook until the sauce reduces and thickens into a glossy, viscous glaze, about 1-2 minutes.
  6. Finish and serve: Return the salmon fillets to the pan. Use a spoon to baste the tops of the fish generously with the thickened glaze, turning to coat evenly. Cook for 1 minute until the fish is heated through. Serve immediately, topped with extra sauce.