Ingredients:

  • 4 (approx. 6 oz / 170 g each) Salmon Fillets, skin on or off
  • 1 Tbsp (15 ml) Neutral Oil (e.g., canola, grapeseed)
  • 1/2 cup (100 g) Brown Sugar (packed)
  • 1/4 cup (60 ml) Low Sodium Soy Sauce
  • 2 Tbsp (30 ml) Water or Chicken Broth
  • 1 Tbsp (15 ml) Rice Vinegar
  • 2 cloves (10 g) Fresh Garlic, minced
  • 1 tsp (5 g) Fresh Ginger, grated
  • 1 tsp (5 ml) Toasted Sesame Oil
  • 1 tsp (5 g) Toasted Sesame Seeds, for garnish
  • 2 Tbsp (10 g) Scallions (green onions), thinly sliced, for garnish

Instructions:

  1. Prepare the Glaze Base: In a medium bowl, whisk together the brown sugar, soy sauce, water/broth, rice vinegar, minced garlic, grated ginger, and sesame oil until the sugar is mostly dissolved.
  2. Marinate the Salmon (Optional): Pat the salmon fillets completely dry with paper towels. Place the fillets in a shallow dish and pour about 1/4 cup of the prepared sauce mixture over them. Marinate at room temperature for no more than 15 minutes. Reserve the remaining sauce for the reduction/glaze.
  3. Sear the Salmon: Heat the neutral oil in a large skillet over medium-high heat. Once shimmering, place the salmon fillets skin-side down (if applicable). Sear undisturbed for 3-5 minutes until the skin is crisp and the flesh has turned opaque about halfway up the fillet.
  4. Flip and Cook: Flip the salmon carefully. Reduce the heat slightly to medium. Continue cooking for another 2-3 minutes, depending on thickness, until the internal temperature reaches 130°F (54°C). Remove the salmon and set it aside on a plate; loosely tent with foil.
  5. Reduce the Glaze: Pour the reserved sauce mixture into the hot pan. Bring the mixture to a rapid simmer over medium heat. Whisk continuously and allow the sauce to bubble and thicken significantly, reducing by about half. The glaze should become thick enough to coat the back of a spoon (about 2-4 minutes).
  6. Finish and Glaze: Return the salmon to the pan, ensuring each fillet is coated completely in the sticky glaze. Cook for a final 30 seconds to heat through.
  7. Rest and Garnish: Transfer the salmon to serving plates. Spoon any remaining glaze from the pan over the top. Garnish immediately with toasted sesame seeds and fresh sliced scallions.