It is well worth the price to find wild salmon for this fast and easy recipe. Our favorites are Sockeye and Coho, but anything caught from the icy shores of Alaska at the height of season will work.
Set the oven to 350°F.
Place the fish, skin side down, on a large baking sheet. Run your fingers along the flesh to make sure there are no bones. If so, remove the bones with needle nosed pliers. For a tutorial about how to do this, go here.
In a small bowl, mix the brown sugar, salt, soy sauce, mirin, garlic, ginger, and sesame oil. Rub this mixture over the fish until it’s thickly coated. Let rest at room temperature for about 20 minutes.
Bake the fish for about 25-30 minutes until it’s flaky and bright pink. Remove from the oven, cover and let rest an additional 5-10 minutes before serving.