Ingredients:

  • 4 (approx. 175g / 6 oz each) salmon fillets (skin on or off)
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon coarse kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 60g unsalted butter (4 tbsp)
  • 60g light brown sugar, packed (1/4 cup)
  • 2 tablespoons liquid honey
  • 1 large clove garlic, minced finely
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon smoked paprika

Instructions:

  1. Combine the butter, brown sugar, and honey in a small saucepan over low heat. Stir continuously until the butter is completely melted and the sugar is dissolved (about 2–3 minutes). Do not boil.
  2. Remove the saucepan from the heat. Stir in the minced garlic, Worcestershire sauce, lemon juice, and smoked paprika. Whisk until fully combined.
  3. Pour half of the glaze mixture into a separate, small bowl for basting during cooking. Set the other half aside; this reserved portion is the finishing glaze. Allow both portions to cool slightly until they are thick enough to brush.
  4. Thoroughly pat the salmon fillets dry using paper towels. Brush the fillets lightly with olive oil. Sprinkle the kosher salt and black pepper evenly over both sides. Lightly brush the fillets with a tablespoon of the reserved finishing glaze.
  5. Let the fillets rest at room temperature for 15 minutes while you preheat your cooking apparatus. Preheat the oven to 425°F (220°C) or preheat the grill to Medium-High heat (approx. 400°F / 200°C). Clean and oil the grill grates if grilling.
  6. For grilling: Place the fillets skin-side down onto the hot grill and cook for 4–5 minutes until the skin crisps. For baking: Place the fillets skin-side down on a prepared tray and bake for 6 minutes.
  7. Flip the fillets (if grilling) or remove the tray (if baking). Generously brush the top of the fish with the basting glaze (the warm half). Return the fish to the heat (grill for 5–7 minutes, or oven for 4–6 minutes), basting once more during the final minutes of cooking.
  8. The salmon is done when the internal temperature registers 145°F (63°C). Remove from the heat and allow to rest for 3 minutes. Just before serving, brush the fillets with the reserved finishing glaze (the cool half) for an extra glossy sheen and flavor boost. Serve immediately.