Salmon with Pomegranate-Balsamic Glaze

Sprinkling the fillets with a brown sugar, salt and cornstarch mixture allowed for rapid caramelization before putting them in the oven. Depending on the thickness of your fillet, the oven time should be adjusted. This piece of salmon was very thin, so 3 minutes in the oven was more than enough. The original recipe used 1-1/2 inch thick pieces, searing for 1 minute and baking in the oven for 7 minutes.

Recipe

Pomegranate-Balsamic Glaze
3 T. light brown sugar
3 T. pomegranate juice
2 T. balsamic vinegar
1 T. whole grain mustard
1 tsp. cornstarch
pinch cayenne pepper

Salmon
1-1/2 tsp. brown sugar
3/4 tsp. Kosher salt
1/2 tsp. cornstarch
4 salmon fillets (I used about 1/2-inch thick Sockeye Salmon fillets, skin on)
freshly ground black pepper
1 tsp. vegetable oil

Preheat the oven to 300-degrees.

For the glaze, combine the ingredients in a small saucepan and whisk until combined. Bring the sauce to a boil over medium-high heat, and simmer until thickened, about 1 minute. Remove pan from the burner and cover to keep warm until you’re ready to coat the salmon. Makes about 1/2 c. glaze.

For the salmon, in a small bowl, stir together the brown sugar, Kosher salt and cornstarch. Dry the salmon’s surface with paper towels. Grind some fresh ground pepper on the flesh side, then evenly sprinkle the sugar/salt mixture over the top of the flesh side of the salmon, rubbing to distribute.

Add 1 tsp. oil to a non-stick skillet. Place over medium high heat and sear the salmon, skin side up, for 1 minute until it forms a browned crust. Flip the fish over and cook with the skin side down for 1 minute.

Remove the skillet from the burner and spoon the glaze evenly over the salmon. Transfer the skillet to the oven and cook for about 3 minutes (depending on the thickness of your fillet). I like to remove the skin with a flexible fish spatula before serving.