Broiled Salmon Teriyaki

Ingredients

• ⅓ cup (packed; 67 g) dark brown sugar
• ¼ cup soy sauce
• 2 Tbsp. unseasoned rice vinegar
• 2 tsp. toasted sesame oil
• 1 1½–2-lb. skinless or skin-on center-cut salmon fillet
• Kosher salt
• Thinly sliced scallions and/or toasted sesame seeds (for serving; optional)

Steps

1. Bring ⅓ cup (packed; 67 g) dark brown sugar, ¼ cup soy sauce, 2 Tbsp. unseasoned rice vinegar, and 2 tsp. toasted sesame oil to a simmer in a small saucepan over medium-high heat; cook until reduced by half and syrupy, 5–7 minutes. Let sauce cool until thickened slightly, about 10 minutes.
2. Heat broiler (if broiler is in your oven, place rack in upper third). Season both sides of one 1½–2-lb. skinless or skin-on center-cut salmon fillet with kosher salt. Place, skin side down, in a skillet or baking dish. Transfer one third of sauce to a small bowl and set aside for serving. Brush about half of remaining sauce over fillet. (If the salmon has a lot of room around it in the pan, line with foil to prevent runoff sauce from burning onto pan.)
3. Broil salmon until sauce is just starting to burn in spots, 4–7 minutes. Brush remaining sauce over fillet and broil until deeply charred and salmon is opaque all the way through, about 5 minutes.
4. Remove fish from oven and spoon reserved sauce over. Top with thinly sliced scallions and/or toasted sesame seeds if desired.