Sugar-Seared Salmon
If you’re not the biggest salmon fan, this Sugar-Seared Salmon recipe may convert you. The sugar in this simple rub helps create candied, perfectly-crispy, delicious skin while the meat of the salmon stays moist and juicy. This dish could just as easily be called “Salmon Candy!”
Jump to RecipeSugar Dry Rub
Combine the sugar, garlic powder, kosher salt and pepper on a plate.
Coat Salmon with Dry Rub
Thoroughly coat all sides of each piece of salmon with the rub as shown above.
Cook Salmon in a Large Pan
Next add the butter and olive oil to a large nonstick pan. Once hot, carefully add each piece of salmon, skin-side down and cook for approx. 4 minutes, or until skin is nice and crispy.* Then carefully turn the pieces and finish cooking for an additional 2 1/2 -4 minutes, depending on what temperature you like your fish.
*It’s important to monitor the temperature of the pan to make sure it’s not too hot. If the pan is too hot, the result may be burnt skin with uncooked salmon. The goal is for the salmon to cook while the skin gets candied.
Once the fish is cooked to your liking remove from the pan and either place on individual plates or a serving platter skin-side up to maintain skin crispness, as I have done in the above photo.
Sauce for Sugar Seared Salmon
Now it’s time to make the sauce. Add the clam juice and cream. Mix until sauce begins to thicken, approx 8 minutes. I add a pat of butter at the end to smooth out the sauce but this step is optional.
Sugar Seared Salmon
Once the sauce is done, carefully pour it over salmon and garnish with scallions. Be sure to eat the skin, it’s pure candied deliciousness.
Sugar-Seared Salmon
Ingredients
Dry Rub
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 4-6 ounce salmon fillets with skin on
Sauce
- 3 tablespoons unsalted butter divided
- 2 tablespoons olive oil
- 1/2 bottle clam juice 4 oz
- 1/4 cup whipping cream or heavy cream in a pinch, half & half can also be used
- chopped scallions for garnish
Instructions
For the Salmon
- Mix sugar and next 3 ingredients on a plate.
- Thoroughly coat all sides of the salmon pieces with the sugar rub.
- Melt butter and olive oil in a nonstick large pan on medium-high heat.
- Once hot, carefully add each piece of salmon skin side down.
- Cook for 4 minutes and then turn pieces and cook for an additional 2 1/2-4 minutes, depending on the temperature you like your fish. ( It's important to monitor the temperature of the pan to make sure it's not too hot. If the pan is too hot, the result may be burnt skin with uncooked salmon. The goal is for the salmon to cook while the skin gets candied.)
- Once finished cooking, place salmon pieces on a plate or serving platter, skin-side up.
For the Sauce
- Reduce heat to medium or medium/low depending on your stove temperature.
- Add clam juice and whipping cream to pan. And stir.
- Simmer for approximately 6-8 minutes or until the sauce thickens. Stirring occasionally.
- Add a pat of butter to smooth out the sauce once sauce begins to thicken, optional.
- Carefully pour sauce over salmon.
- Garnish with scallions and serve!
Notes
Recipe is from Epicurious.com and has been modified by me.
If you like this recipe, you may also like these other GFchow recipes. Lemongrass Chicken, Asian Salmon with Brown Rice Ramen Noodles, and Soft Shell Crabs with Tomato Balsamic Caper Sauce.
Gluten Free Disclaimer
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
Made the Sugar seared Salmon for Fathers Day dinner. Big Hit. we ate it all up. Delicious!!! Thank you, Michelle!
Definitely 5 STARS!!
Thanks for rating the recipe!
You’re so welcome! And I’m thrilled the family enjoyed it so much!!
delish!! definitely in the rotation!!
I made this for a family dinner last night and it was a big hit! Everyone loved it. It was so easy I will be making this often.
Fantastic!
I’m one of those people who do not love salmon, but I love crispy-skinned fish so i gave this a try. It was as advertised, crispy and candied and rather delicious. My pieces of salmon were pretty large so I cooked a minute longer on the skin side and followed the rest of the recipe timing-wise. My fish was medium-rare, which is how I prefer it. If you like your fish more well-done, you may want to cook a little longer.
Thanks for the comment. The skin is so crispy delicious!
I’ve made this recipe and it’s absolutely delicious! Thank you for including here xoxo
My pleasure! I love this recipe too.