It’s a really flexible recipe which you can make spicy, sweet, salty or take out the browned butter and sub in a little sesame oil for that nutty flavor. My son went crazy for this fish and so did I. I put leftovers into a salad the next day, but I wish I had wrapped up some of the fish in a sheet of nori with some avocado and gomasio!
I cooked this fish a couple of different ways and I think you should experiment based on your own preferences. I preferred it baked and then broiled to get that light crispiness. If you want minimal work, just put it in the oven and forget about it. Both ways are described below. If you had more time, you could also slow-roast the salmon for 20 minutes at 275 and then give it a quick broil for a minute or two. I personally love the tenderness of a slow roasted salmon, but it takes more time. I served this one night with roasted asparagus and rice, another night with roasted sweet potatoes and grilled zucchini, and yet another night with a tomato salad and spicy honey-lemon green beans. All really different, but it showed me the versatility of the flavors of this glaze.
If you want to get the top of the salmon crispy, bake it directly on a baking sheet, WITHOUT the parchment paper, or in a cast iron skillet at 425 degrees F for 3 minutes and then broil it for 3 minutes or until golden or barely charred. Normally, I would broil salmon for 6-8 minutes without pre-baking, but the glaze on here will burn if broiled for 6 minutes.