• 4 skin on salmon fillets (6-8oz.)
• 1 tsp light brown sugar
• 1/2 tsp kosher salt
• 1/4 tsp cornstarch
• ground black pepper
• 1 tsp vegetable oil
• GLAZE
• 3 Tbsp packed light brown sugar
• 2 Tbsp soy sauce
• 2 Tbsp mirin
• 1 Tbsp sherry vinegar
• 1 Tbsp whole grain mustard
• 1 Tbsp water
• 1 tsp cornstarch
• 1/8 tsp red pepper flakes

1. Heat oven to 300 deg.
2. In a small saucepan combine the glaze ingredients, 3 Tbsp light brown sugar through red pepper flakes. Bring to boil; simmer until thickened, about 1 min. Remove from heat and cover to keep warm
3. In a small bowl combine the brown sugar, salt and cornstarch. Pat salmon dry with paper towel and season with pepper. Sprinkle brown sugar mixture evenly over top of the flesh side of salmon, rubbing to distribute.
4. Heat oil in 12“ ovensafe nonstick skillet until just smoking. Place salmon, flesh side down, in skillet and cook until well browned, about 1 min. Flip and cook on other side 1 min.
5. 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 deg on instant read thermometer, and is still translucent when cut into with paring knife, about 4-10 min.

Serves: 4      Total Cook time: 6-12 min.
Source: Cook's Illustrated Jan/Feb 2011