Caramelized Salmon As seen on pinch of yum Bookmark recipe Print recipe Download recipe Share Total Time 25 minutes Prep Time 5 mins Cook Time 20 mins Rating 4.4 out of 5 stars (69) Ingredients 4 servings 1/2 cup sugar1 teaspoon of salt (if using coarse salt, use 1 1/2 tablespoons and pulse it in a food processor a few times to make it less coarse)A few dashes of freshly crushed black pepper16 ounces salmon, cut into 4 filets, with skinOlive oil Calories AmericanBakingBeginnerDinnerSautéingHealthyQuick and EasySeafoodPescatarianSweetSavoryMain Courses ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Combine the sugar, salt, and black pepper in a shallow bowl. Dip each filet into the bowl and coat the entire surface of the salmon with the sugar/salt mixture. Step 2 Heat a little bit of olive oil in a large nonstick skillet over medium heat. When the oil is hot, add the salmon, skin side down in the pan, and saute for about 5 minutes. If you’re worried about the burnt sugar in the pan (or if there’s too much oil/liquid) just drain it off or spoon it out of the pan. If there’s a lot of oil splattering, turn the heat down. I would not recommend going higher than medium heat. Step 3 Flip each salmon filet (carefully! keep the skin on there because it helps the filets hold together) and saute for another 2-3 minutes. Flip to the side and saute each of the sides for another 2-3 minutes, if the filet is thick enough. Step 4 Preheat the broiler to 450 degrees. Sprinkle the top of each salmon filet with a teaspoon or two of additional sugar/salt mixture. Transfer the pan from the stovetop into the oven. Let the salmon broil for 5-10 minutes, checking occasionally to make sure it’s not burning. The sugar in the pan might look burnt but that’s okay as long as the tops of the salmon are looking golden brown. When the salmon is done cooking, remove from the oven and allow to cool for a few minutes (that sugar gets HOT). Gently peel off the skin before eating – it will be very dark because it’s totally caramelized with sugar, and it should come off very easily. Chef’s notes If you’re using regular table salt, start with just 1 tablespoon and add more salt as necessary.
