• Set an oven rack 6 inches from heat source (usually the second rack position, not the one closest to heat source) and turn on broiler.

  • Brush salmon all over with oil and season lightly with salt.

  • In a 12-inch oven-safe skillet set over medium-high, combine brown sugar, fish sauce, soy sauce, ginger, lime zest and juice, black pepper and 1 tbsp water. Bring to a simmer.

  • Place fish, skin side up, in skillet. Reduce heat to low and simmer, without moving fillets, until fish is halfway cooked, 4 to 6 minutes.

  • Spoon pan juices over fish and transfer skillet to oven. Broil until fish is just cooked through and skin is caramelized in spots, 2 to 5 minutes for medium-rare, depending on thickness of fish.

  • Transfer fish to a plate and garnish with scallions, jalapeño and cilantro. Drizzle with pan sauce.


Recipes reprinted from DINNER: Changing the Game, Copyright © 2017 by Melissa Clark. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House, LLC.

Nutrition Facts

393 calories; 16 g total fat; 5 g saturated fat; 1440 mg sodium. 19 g carbohydrates; 0 g fiber; 18 g sugar; 41 g protein;