Ingredients:

  • 4 center-cut salmon fillets (approx. 170g / 6oz each), skin-on
  • 60g (1/4 cup) packed dark brown sugar
  • 30ml (2 tbsp) low sodium soy sauce
  • 15g (1 tbsp) Dijon mustard
  • 2 cloves fresh garlic, finely minced
  • 1 tsp fresh ginger, grated
  • 1/2 tsp red pepper flakes
  • 15ml (1 tbsp) olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp coarse black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C) with the oven rack positioned in the upper-middle section.
  2. Pat the salmon fillets completely dry with paper towels to ensure proper glaze adhesion and crust formation.
  3. In a small mixing bowl, whisk together the brown sugar, soy sauce, Dijon mustard, minced garlic, grated ginger, and red pepper flakes until the sugar is mostly dissolved into a thick paste.
  4. Line a large rimmed baking sheet with parchment paper or foil. Place salmon fillets skin-side down and lightly coat the skin with olive oil. Season the tops lightly with salt and pepper.
  5. Generously brush the glaze over the top and sides of each salmon fillet.
  6. Bake for 10-12 minutes, or until the internal temperature reaches 135°F (57°C) for medium. For an extra mahogany crust, broil on high for the final 60-90 seconds.