Ingredients:

  • 4 Salmon fillets (approx. 6 oz each), skin-on or skin-off
  • 1 Tbsp Olive Oil (or neutral oil)
  • Kosher Salt, to taste
  • Freshly Cracked Black Pepper, to taste
  • 1/2 cup Light Brown Sugar, packed
  • 1/4 cup Low-Sodium Soy Sauce (or Tamari)
  • 2 Tbsp Water or Chicken Stock
  • 1 Tbsp Rice Vinegar, unseasoned
  • 2 cloves Fresh Garlic, minced
  • 1 tsp Fresh Ginger, grated (optional)
  • 1 tsp toasted Sesame seeds (for garnish)
  • 1 Tbsp Fresh Chives or Spring Onion, sliced (for garnish)

Instructions:

  1. Combine Glaze Ingredients: In a small saucepan, whisk together the brown sugar, soy sauce, water/stock, rice vinegar, minced garlic, and ginger (if using).
  2. Simmer and Reduce: Bring the mixture to a gentle boil over medium heat, stirring until the sugar is dissolved. Reduce the heat to low and simmer for 3–5 minutes until the glaze slightly thickens. Remove from heat.
  3. Preheat Oven and Prep Fish: Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper. Pat the salmon fillets completely dry, rub lightly with olive oil, and season generously with salt and pepper. Arrange the fillets on the prepared sheet pan.
  4. Initial Bake (No Glaze): Bake the salmon for 6 minutes.
  5. First Glaze Application: Remove the pan from the oven. Use a pastry brush to apply a generous coating of the brown sugar glaze over the top and sides of each fillet.
  6. Second Bake: Return the salmon to the oven and cook for another 4–6 minutes, until the internal temperature reaches 145°F (63°C). For a deeply caramelized crust, you may broil (grill) for 1–2 minutes, watching constantly.
  7. Rest and Serve: Transfer the salmon to a serving plate. Allow it to rest for 3 minutes before garnishing with toasted sesame seeds and sliced chives/spring onion.