Place the filet of salmon in a pie pan, or other oven proof vessel.
Brush it with Dijon mustard. Season with freshly ground black pepper Bury salmon in brown sugar, but don't pack it down, just gently mold it over the fish. Pour 1/2 cup of water in the pan with the salmon. The oven will absorb the water in the pan and allow the salmon to stay moist and juicy inside.
Cooking the Salmon:
Bake the fish in a 450-degree oven for 15 minutes until the sugar melts and liquifies. Test the fish by sticking a knife into the center. When the knife slides in and out easily, it's done.
Don't Over Cook Fish:
I am a big fan of cooking salmon medium like a steak. Well done salmon becomes dry. So don't over cook your salmon.
Plate the salmon and serve it with fresh asparagus and some fried onion crisps. Drizzle a little of the sugar glaze from the pan over the salmon.
*Old dried out brown sugar, doesn't usually melt very well, so open a new bag.
1 fresh salmon fillet
1 tablespoon Dijon mustard
1/2 teaspoon black pepper
1/3 cup brown sugar
*Multiply the recipe by the number of portions you intend to serve.