Not being fond of the “musky” taste of salmon over the years, I have sought after recipes that disguise it!  This one will melt in your mouth!  Leftovers are great for salads.

Skillet Baked Glazed Salmon

Use a cast iron skillet, oven-safe non-stick or transfer to rimmed baking sheet after cooking on top of stove

1 ½ to 2 lbs. Center cut salmon (cut in 4 oz. fillets) or leave in a whole filet if close to 1 ¼ lb.

For the rub:

1 tsp. light brown sugar

½ tsp. salt

¼ tsp. cornstarch

For the glaze:

3 T light brown sugar

2 T soy sauce

2 T rice vinegar

2 T sherry

1 T Dijon mustard

1 tsp. cornstarch

Whisk ingredients in small sauce pan.  Bring to boil over medium high heat and simmer until thickened a bit.  Keep warm.  Meanwhile you can begin to prepare and cook the fish.

Pat salmon dry with paper towel and season with ground black pepper.  Sprinkle with brown sugar mixture over filets and rub into flesh

Heat 1 tsp. of olive oil in pan.  Cook skin side down for 3 minutes.  Using tongs, carefully flip salmon and cook flesh-side down for 3 minutes.  Remove skillet from heat and apply glaze with a brush.

Transfer to 400* oven and bake for 10 – 12 minutes or until it flakes easily with a fork.