Quick brown sugar salmon

Name: Quick brown sugar salmon
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Québécoise
Ingredients: 1¾ lb (800 g) salmon fillets (skin-on or skinless); 3 tbsp (45 ml) olive oil; 2 tbsp (30 ml) brown sugar, packed; 1 tsp (5 ml) Italian herbs; 1 tsp (5 ml) paprika; 1 tsp (5 ml) Bas-du-Fleuve salted herbs (Quebec herbs cured in salt); ½ tsp (2.5 ml) garlic powder; ½ tsp (2.5 ml) onion powder; Freshly ground pepper, to taste

Preparation 10 min
Cooking 25 min
Servings 4
Freezing Absolutely

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Ingredients

1¾ lb (800 g) salmon fillets (skin-on or skinless)
3 tbsp (45 ml) olive oil
2 tbsp (30 ml) brown sugar, packed
1 tsp (5 ml) Italian herbs
1 tsp (5 ml) paprika
1 tsp (5 ml) Bas-du-Fleuve salted herbs (Quebec herbs cured in salt)
½ tsp (2.5 ml) garlic powder
½ tsp (2.5 ml) onion powder
Freshly ground pepper, to taste

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Preparation

If the salmon is frozen, thaw it completely in the fridge (12 hours) or in cold water (1 hour), then pat it dry with paper towels. Dry salmon caramelizes, wet salmon steams.
In a bowl, stir together the olive oil, brown sugar, Italian herbs, paprika, salted herbs, garlic powder, onion powder and pepper until you have a loose paste.
Spread a thin layer of the paste over the salmon (skin side down if the fillets have skin).
OVEN: preheat to 400°F (200°C). Line a sheet pan with parchment, lay the salmon on it and bake 22 to 25 minutes, until the flesh flakes easily with a fork. Optional: 2 to 3 minutes under the broiler at the end for a deeper caramelization, watching it the whole time.
AIR FRYER: preheat to 400°F (200°C). Set the salmon in the basket (skin side down, no parchment needed) and cook 10 to 12 minutes for fillets about ¾ in (2 cm) thick. Start checking at 9 minutes.
Check doneness: the flesh should turn opaque and flake with a fork. With a thermometer, pull the fillets at 140°F (60°C) in the thickest part for a tender medium.