Ingredients:

  • Four 6-oz Salmon Fillets (approx. 680g total)
  • 2 Tbsp Olive Oil
  • 1 tsp Flaky Sea Salt (or kosher salt)
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/2 cup Fresh Lime Juice
  • 1/4 cup Soy Sauce (low sodium)
  • 3 Tbsp Light Brown Sugar, packed
  • 1 Tbsp Fresh Ginger, peeled and minced
  • 2 medium Garlic Cloves, minced
  • 1 tsp Cornstarch
  • 1 Tbsp cold water (for slurry)
  • 1/4 cup Fresh Cilantro/Coriander, chopped, for serving
  • 1/2 tsp Lime Zest, for serving

Instructions:

  1. Preheat oven to a precise 275°F (135°C). Use an internal oven thermometer if possible to ensure accuracy, as this low temperature is key to the ‘managed’ method.
  2. Remove the salmon fillets from the fridge 10 minutes before cooking to temper them. Pat the fillets dry. Brush lightly with olive oil and season generously with flaky sea salt and black pepper. Place skin-side down on a parchment-lined baking sheet.
  3. Prepare the managed glaze: In a small saucepan, combine the lime juice, soy sauce, brown sugar, ginger, and garlic. Bring the mixture to a gentle boil over medium heat, stirring until the sugar dissolves. Reduce heat to low.
  4. Simmer the glaze gently for 5–7 minutes to reduce the volume by about one-third and intensify the flavor (the management phase). Watch carefully to prevent scorching.
  5. Whisk in the cornstarch slurry (cornstarch dissolved in cold water). Simmer for 30 seconds until the mixture thickens slightly, coating the back of a spoon. Remove from heat immediately.
  6. Place the salmon in the preheated 275°F (135°C) oven and roast for a total of 20–25 minutes. If desired, brush the fillets lightly with about one-third of the glaze after the first 10 minutes of cooking.
  7. Use a digital thermometer to check the internal temperature in the thickest part. Aim for 125°F (52°C) for medium-rare, or 135°F (57°C) for cooked through. Remove the salmon and let it rest on the pan for 5 minutes.
  8. Drizzle the remaining managed glaze liberally over the resting fillets. Sprinkle with fresh cilantro/coriander and lime zest before serving.