Go Back
Print Recipe
5 from 5 votes

Sugar-Seared Salmon

Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: dinner
Cuisine: American, French
Keyword: clam juice, gluten free, salmon, salmon fillets, sugar
Servings: 4 people
Author: GFchow @ gfchow.com

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 (See NOTES below for substitutions)
  • 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

If you can't find clam juice, here are two possible alternatives...1)  Make salt water by combining 1/2 cup cold water with 1/2 teaspoon salt with a splash of soy sauce and/or fish sauce and mix until combined OR  2) Use fish broth. I like the Better Than Bouillon brand which is found at may markets.
If your kids don't usually like salmon, have them try this.  My kids think of it as salmon candy and so do I!
The sugar in the rub helps make the skin on the salmon extra crispy, almost candied.  If you don't usually eat the skin, I highly recommend you try it.