Soy Mustard Glazed Salmon

This is another fantastic salmon recipe for an easy weeknight meal. It's very similar to the Pomegranate Balsamic Glazed salmon recipe that I posted several posts ago but with a different glaze. Dr. Sweetpea loved this meal and it will remain in our regular dinner rotation.

Soy Mustard Glazed Salmon

(Source: America's Test Kitchen)

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

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.

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.

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.

Soy Mustard Glaze

3              tablespoons light brown sugar

2              tablespoons soy sauce

2              tablespoons mirin

1              tablespoon sherry vinegar

1              tablespoon whole grain mustard

1              tablespoon water

1              teaspoon cornstarch

1/8           teaspoon red pepper flakes

Whisk ingredients together in small saucepan. Bring to boil over medium-high heat; simmer until thickened, about 1 minute. Remove from heat and cover to keep warm.