5 tsp packed brown sugar

1 tbsp soy sauce

1 tbsp mirin

1 1/2 tsps whole grain mustard

1 1/2 tsps sherry vinegar

1 1/2 tsps water

1/2 tsp cornstarch

Pinch red pepper flakes


1/2 tsp brown sugar

1/8 tsp cornstarch

1/8 tsp salt

1/8 tsp pepper

2 (6-8- ounce) skin on salmon fillets, 1 1/2 inches thick

1 tsp vegetable oil

  1. FOR THE GLAZE: Whisk all ingredients together in small saucepan. Bring to simmer over medium high heat and cook, stirring frequently, until thickened, about 1 minute. Remove from heat and cover.
  2. FIR THE SALMON: Adjust oven rack to middle position and heat oven to 300 *. Combine sugar, cornstarch, salt, and pepper in bowl. Pat salmon dry with paper towels and rub sugar mixture evenly over flesh side of fillets.
  3. Heat oil in 10- inch ovensafe nonstick skillet over medium high heat until just smoking. Place salmon, flesh side down, in skillet and cook until well browned, about 1 munute. Using tongs, gently flip salmon and cook in skin side for 1 minute.
  4. Off heat, spoon glaze evenly over salmon. Transfer skillet to oven and roast until centers of fillets are still translucent when checked with tip of paring knife and register 125*  ( for medium rare), 7 to 10 minutes. Serve.

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