Ingredients:

  • 100g dark brown sugar, packed
  • 60ml low-sodium soy sauce
  • 15ml rice vinegar
  • 2 cloves garlic, microplaned
  • 5g fresh ginger, grated
  • 1g cracked black pepper
  • 4 center-cut salmon fillets (approx. 170g each)
  • 15ml neutral oil (avocado or grapeseed)
  • 2g kosher salt
  • 1 green onion, thinly sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. In a small bowl, whisk together the brown sugar, soy sauce, rice vinegar, garlic, and ginger until sugar granules are mostly dissolved. Let sit for 5 minutes to infuse.
  2. Pat the salmon fillets completely dry with paper towels. Lightly rub the skin side with oil and place them on a parchment-lined rimmed baking sheet.
  3. Season the tops of the salmon with a light pinch of salt and pepper. Preheat the oven to 400°F (204°C).
  4. Brush a thick layer of the brown sugar soy glaze over the salmon. Bake for 6 minutes, then remove from the oven and apply a second layer of glaze.
  5. Return to the oven and bake for another 4-6 minutes until the salmon is opaque and the glaze has thickened into a mahogany lacquer. Garnish with green onions and sesame seeds.