Ingredients
¼cupdark brown sugar,plus 2 tbsp
¼cupsoy sauce
¼cupJapanese sweet rice wine
2tbspsherry vinegar
2tbspwhole grain mustard
2tbspwater
2tspcornstarch
¼tspred pepper flakes
6ozsalmon fillets,center-cut, skinned
½tspkosher salt
2tbspvegetable oil,for cooking
Preparation
Whisk together all of the ingredients for the glaze in a small saucepan. Bring to a boil over high heat, then reduce to low and simmer for about 1 minute, until thickened.
Cover to keep warm and set aside.
Heat the oil in a large nonstick skillet over medium-high heat. Season the salmon fillets with kosher salt. When the oil starts to shimmer, place the salmon, skin-side up, in the pan.
Cook for about 4 minutes, until golden brown on the first side. Turn the fish over with a spatula, then reduce the heat to medium and cook for 3 to 4 minutes more, until the fillets feel firm to the touch.
Transfer the salmon fillets to plates or a platter and spoon the glaze generously over top.
Serve immediately, and enjoy!
