- 1 teaspoon light brown sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cornstarch
- 4 center-cut skin-on salmon fillets, 6 to 8 ounces each (see note)
- Ground black pepper
- 1 teaspoon vegetable oil
- 1 recipe glaze (see related)
- 2 tbsp ketchup
- 2 tbsp hoisin
- 2 tbsp rice vinegar
- 2 tbsp light brown sugar
- 1 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 2 tsp asian chili garlic sauce
1. Whisk all ingredients together in small saucepan. Bring to boil over medium heat. Simmer until thickened, about 3 minutes. Remove from heat and cover to keep warm.
1. Adjust oven rack to middle position and heat oven to 300 degrees. Combine brown sugar, salt, and cornstarch in small bowl. Pat salmon dry with paper towels and season with pepper. Sprinkle brown sugar mixture evenly over top of flesh side of salmon, rubbing to distribute.
2. Heat oil in 12-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 minute. Using tongs, carefully flip salmon and cook on skin side for 1 minute.
3. Remove skillet from heat and spoon glaze evenly over salmon fillets. Transfer skillet to oven and cook until center of thickest part of fillets registers 125 degrees on instant-read thermometer and is still translucent when cut into with paring knife, 7 to 10 minutes. Transfer fillets to platter or individual plates and serve.