SERVES 4
To ensure uniform pieces of fish that cook at the same rate, buy a whole center-cut fillet and cut it into 4 pieces. Prepare the glaze before you cook the salmon. If your nonstick skillet isn’t ovensafe, sear the salmon as directed in step 2, then transfer it to a rimmed baking sheet, glaze it, and bake as directed in step 3. You will need a 12-inch ovensafe nonstick skillet for this recipe.
1 |
teaspoon light brown sugar |
½ |
teaspoon kosher salt |
¼ |
teaspoon cornstarch |
1 |
(1½- to 2-pound) skin-on salmon fillet, about 1½ inches thick |
Ground black pepper |
|
1 |
teaspoon vegetable oil |
1 |
recipe glaze (recipes follow) |
1. Adjust an oven rack to the middle position and heat the oven to 300 degrees. Combine the brown sugar, salt, and cornstarch in a small bowl. Use a sharp knife to remove any whitish fat from the belly of the salmon and cut the fillet into 4 equal pieces. Pat the fillets dry with paper towels and season with pepper. Sprinkle the brown sugar mixture evenly over the top of the flesh side of the salmon, rubbing to distribute.
2. Heat the oil in a 12-inch ovensafe nonstick skillet over medium-high heat until just smoking. Place the salmon, flesh side down, in the skillet and cook until well browned, about 1 minute. Using tongs, carefully flip the salmon and cook on the skin side for 1 minute.
3. Remove the skillet from the heat and spoon the glaze evenly over the salmon fillets. Transfer the skillet to the oven and cook until the fillets register 125 degrees on an instant-read thermometer (for medium-rare) and are still translucent when cut into with a paring knife, 7 to 10 minutes. Transfer the fillets to a platter or individual plates and serve.