Description
A quick and flavorful salmon dinner: fillets seared until crisp, finished with a glossy brown-sugar glaze. Ready in about half an hour and great for guests or a fuss-free weeknight.
Ingredients
Scale
- 1 lb fresh salmon, cut into 4 portions
- Salt and black pepper, to season
- 1 Tbsp olive oil
- 2 Tbsp unsalted butter, divided
For the glaze
- 3 Tbsp brown sugar
- 1 Tbsp soy sauce
- ¼ tsp garlic powder
- 1 Tbsp fresh lemon juice
- ½ tsp freshly grated ginger
- 1 tsp Worcestershire sauce
- 2 Tbsp chicken broth or water
- 1 tsp cornstarch
Instructions
- If time allows, let the salmon sit at room temperature for 15–20 minutes. Pat the pieces dry with paper towels and season both sides with salt and pepper.
- Whisk the glaze ingredients together in a small bowl until smooth; set aside.
- Warm a large skillet over medium-high heat and add the olive oil and 1 tablespoon butter. When the fat is shimmering, place the salmon into the pan, skin-side down if applicable. Cook undisturbed for about 5 minutes to achieve a golden sear.
- Reduce heat to medium, flip the fillets, and cook 2–3 more minutes so the centers are nearly done. Timing will vary with thickness.
- Add the remaining tablespoon of butter to the skillet and let it melt. Pour the prepared glaze into the pan around the salmon. Allow it to bubble and thicken for roughly 20–30 seconds, stirring the pan to incorporate the fond. Remove the skillet from the heat to avoid scorching.
- Flip the fillets once more and spoon the syrupy glaze over each piece to coat. Serve straight away while the skin is crisp (or remove the skin if you prefer).
Notes
- Fillet thickness changes cook time; 1″ thick pieces are typical. Adjust a minute or two as needed.
- Avoid overcrowding the pan — cook in two batches if you have more than about 1–1.25 lb of fish.
- Frozen ginger grates more easily; keep a small amount in the freezer for quick use.
- If the glaze becomes too thin, whisk a tiny extra pinch of cornstarch with water and stir in briefly while off direct high heat to thicken.
- Leftovers reheat gently in a skillet over low heat with a splash of broth to prevent drying.
Nutrition
- Calories: 284kcal
- Sugar: 9g
- Sodium: 396mg
- Fat: 16g
- Saturated Fat: 5g
- Trans Fat: 1g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 77mg