Ingredients:

  • ½ cup Dark Brown Sugar (packed)
  • ¼ cup Low-Sodium Soy Sauce
  • 2 Tbsp Water or Orange Juice
  • 1 Tbsp Apple Cider Vinegar (ACV)
  • 1 tsp Dijon Mustard
  • 1 clove Fresh Garlic, minced
  • ½ tsp Ground Ginger
  • ¼ tsp Black Pepper
  • Pinch Cayenne Pepper (Optional)
  • 4 Salmon Fillets (approx. 6 oz each)
  • 1 Tbsp Olive Oil or Vegetable Oil
  • Sea Salt and Black Pepper, to taste

Instructions:

  1. Combine Glaze Ingredients: In a small saucepan, combine the brown sugar, soy sauce, water (or juice), apple cider vinegar, Dijon mustard, minced garlic, ginger, black pepper, and cayenne pepper.
  2. Dissolve and Simmer: Place the saucepan over medium heat. Whisk continuously until the sugar is fully dissolved and the mixture just begins to simmer.
  3. Reduce (Optional but Recommended): Reduce the heat to low and allow the glaze to lightly simmer for 3–5 minutes until it slightly thickens (it should coat the back of a spoon).
  4. Reserve: Remove the glaze from the heat. Set aside about 2 tablespoons of the glaze for brushing onto the cooked salmon later, and keep the remainder ready for basting.
  5. Preheat Oven: Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper, which is essential for easy cleanup.
  6. Prep Salmon: Pat the salmon fillets completely dry using kitchen roll. Season lightly with salt and pepper.
  7. Initial Glaze Application: Place the salmon fillets on the prepared baking sheet. Brush a generous layer of the prepared glaze over the top and sides of each fillet.
  8. Bake: Bake in the preheated oven for 8 minutes.
  9. Baste: After 8 minutes, carefully remove the tray. Brush a second, more liberal layer of the glaze over the salmon.
  10. Return to Oven: Return the tray to the oven and bake for another 2–4 minutes, or until the salmon is almost cooked through.
  11. The Grand Finish (Broiling/Grilling): Switch the oven to the high grill setting (broiler). Place the tray about 15 cm (6 inches) away from the heating element. Broil for 1–2 minutes maximum, watching closely until the glaze is bubbling fiercely and has developed a deep, caramelised crust.
  12. Check for Doneness: The salmon is cooked when it flakes easily with a fork, or when the internal temperature reaches 63°C (145°F).
  13. Rest and Serve: Remove from the oven. Brush lightly with the 2 tablespoons of reserved, uncooked glaze for a glossy finish. Allow the salmon to rest on the tray for 2 minutes before serving.