Why This Recipe Works

For a quick, high-impact salmon entrée, we started by brining center-cut fillets in a salt and sugar solution and making a full-flavored, glossy glaze. We built that glaze on lemon juice, adding complexity to its flavor with fresh thyme sprigs and seasoning it with soy sauce. Rather than relying on lots of sugar to thicken the glaze, we stirred in a little cornstarch. We applied the glaze to fillets that we had seared on the stovetop until they were well browned and then let the fish finish cooking gently in the oven. We finished our fillets by painting on another coating of the clingy, lemony glaze just before serving.

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Before You Begin

To ensure uniform cooking, buy a 1½- to 2-pound center-cut salmon fillet and cut it into four pieces. If your salmon is less than 1 inch thick at its thickest point, check for doneness after 10 minutes of roasting in step 3.

Instructions

Adjust oven rack to middle position and heat oven to 300 degrees. Dissolve salt and ¼ cup sugar in 2 quarts cold water in large container. Submerge salmon fillets in brine and let stand at room temperature for 15 minutes. Remove salmon from brine and pat dry with paper towels.

Meanwhile, combine lemon juice, water, sugar, soy sauce, and cornstarch in small saucepan and stir until no lumps remain. Add thyme sprigs and bring to simmer over medium-high heat, stirring frequently. Continue to cook, stirring frequently, until thickened, about 1 minute longer. Remove from heat and let thyme sprigs steep for 5 minutes. Discard thyme sprigs and transfer 2 tablespoons glaze to small bowl.

Heat oil in 12-inch ovensafe nonstick skillet over medium-high heat until just smoking. Place fillets, flesh side down, in skillet and cook until flesh side is well browned, 2 to 3 minutes. Flip fillets and reduce heat to low. Brush tops of fillets with reserved 2 tablespoons glaze. Transfer skillet to oven and cook until centers are still translucent when checked with tip of paring knife and register 125 degrees (for medium-rare), 10 to 15 minutes. Wash and dry brush.

Brush remaining glaze on top and sides of each fillet and sprinkle with parsley. Transfer to platter or individual plates and serve.