Ingredients:

  • 4 (6 oz / 170g) salmon fillets, skin-on
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) cracked black pepper
  • 1 tbsp (14g) olive oil
  • 2 tbsp (25g) light brown sugar, packed
  • 1 tbsp (15g) Dijon mustard
  • 1 tbsp (15ml) rice vinegar
  • 1 tsp (5ml) soy sauce
  • ½ tsp (2g) garlic powder

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil or parchment paper.
  2. Pat the salmon fillets extremely dry with paper towels. Rub each fillet with olive oil and season lightly with kosher salt and cracked black pepper.
  3. In a small mixing bowl, whisk together the light brown sugar, Dijon mustard, rice vinegar, soy sauce, and garlic powder until the sugar granules have mostly dissolved.
  4. Place the fillets on the prepared baking sheet. Spoon the glaze generously over the top of each fillet, spreading it to the edges with the back of the spoon.
  5. Bake for 10-12 minutes, or until the salmon reaches an internal temperature of 135°F (57°C) and flakes easily with a fork.
  6. Switch the oven to the broiler setting for the final 1-2 minutes. Watch closely and remove the tray once the glaze reaches a deep mahogany-colored crust.