Chicaoji Glazed Salmon

Chicaoji Glazed Salmon by Jon P.

A quick and easy recipe to get food on the table right away.


  • 4 (6 to 8 oz.) skin-on salmon fillets
  • 1 teaspoon light brown sugar
  • ½ teaspoon salt
  • ½ teaspoon cornstarch
  • vegetable oil
  • Chicaoji


Use a center-cut salmon fillet (approx. 1 ½ – 2 lbs.) cut into 4 pieces.

Preheat oven to 300°. Set rack in middle position.

Mix sugar, salt, and cornstarch together. Pat salmon dry with paper towels and sprinkle with flesh side of filets with the sugar/cornstarch mix.

Use an oven-safe skillet. Heat about 1 Tbs. oil over medium-high heat. Place salmon, flesh side down in skillet and cook until well browned, about 1 minute. Flip the salmon and cook on the skin side for about 1 minute.

Remove skillet from heat and spoon Chicaoji evenly over the flesh side of the fillets. Place the skillet in the oven and cook until the center of the thickest part of the filets is about 125°-130° – about 10-12 minutes.

Transfer to a platter and serve.

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