20 minutes
Experience a delightful twist on a classic with our oven-roasted salmon, gently cooked to preserve its tenderness and coated with a sweet and savory glaze.
Salmon fillets, skin-on
0 oz
Light brown sugar
teaspoons
teaspoons
teaspoons
Black Pepper, freshly ground
to taste
teaspoons
1. Prep the Seasoning Mix
Set your oven's middle rack in place and preheat to 300°F (150°C). In a small bowl, mix together the brown sugar, kosher salt, and cornstarch.
2. Prepare the Salmon
Dry the salmon with paper towels, season with black pepper, then evenly rub the brown sugar mixture on the flesh side. Heat the oil in a 12-inch oven-safe nonstick skillet over medium-high heat until shimmering. Sear the salmon, flesh side down, for 1 minute until well browned. Using tongs, flip the salmon to the skin side and sear for another minute. Remove from heat, then spoon your chosen glaze over each fillet.
3. Oven Finish
Carefully transfer the skillet to the oven. Roast until the thickest part of the fillets reaches 125°F (52°C) on an instant-read thermometer, about 7 to 10 minutes. The salmon should be slightly translucent when prodded with a knife.
4. Serve and Store
Plate the salmon and enjoy immediately. Leftovers can be kept in an airtight container and refrigerated for up to 3 days. Try flaking the cold salmon over a salad or mixing it into a pasta dish for a delightful second meal.
Swap salmon for chicken breasts. Use a mixture of maple syrup and Dijon mustard for the glaze. Season with thyme and garlic powder. Roast until the chicken is cooked through.
Mix honey with a bit of hoisin sauce and a dash of Sriracha or gochujang for a kick. Grate in some fresh ginger and a clove of garlic. Sprinkle toasted sesame seeds and sliced green onions on the finished dish.
Swap salmon for pork chops. Use a glaze made from balsamic vinegar reduction and a spoonful of honey. Season with rosemary and a pinch of crushed red pepper. Roast until the pork chops reach an internal temperature of 145°F.
Replace honey with an equal amount of orange or yuzu marmalade. Mix in a teaspoon of fresh ginger, grated. Add a splash of soy sauce for an umami depth. Finish by sprinkling on orange zest and a squeeze of fresh lemon juice before serving.
Mix honey with a splash of bourbon and a pinch of smoked paprika. Add finely minced shallots to the glaze. Brush onto the salmon and garnish with fresh thyme leaves after cooking.
Comments (0)