Salmon with Fish Sauce Glaze

Ingredients

• 2 1/2 tablespoons canola oil, divided
• 2 tablespoons finely chopped shallot (from 1 small shallot)
• 1 tablespoon finely chopped garlic (from 4 medium garlic cloves)
• 2 teaspoons thinly sliced lemongrass (from 1 [3-inch] stalk)
• 1/2 cup packed dark brown sugar
• 3 tablespoons fish sauce (such as Squid)
• 1/4 teaspoon crushed red pepper
• 3/4 cup, plus 1 tablespoon water, divided
• 1 teaspoon black pepper, divided
• 4 (6 – 8-ounce) skin-on salmon fillets or steelhead trout fillets
• 1 teaspoon kosher salt (such as Diamond Crystal)
• 1 tablespoon cornstarch
• Roughly chopped fresh cilantro leaves
• 1 medium lime, cut into wedges

Instruction

1. Preheat oven to 325°F. Heat 1 1/2 teaspoons of the oil in a small saucepan over medium until shimmering. Add shallot, garlic, and lemongrass; cook, stirring constantly, until softened, 1 to 2 minutes, adjusting heat as needed to prevent overbrowning. Add brown sugar, fish sauce, crushed red pepper, 3/4 cup of the water, and 1/2 teaspoon of the black pepper. Increase heat to medium-high, and bring to a simmer, stirring to help sugar dissolve. Reduce heat to medium-low, and simmer, stirring occasionally, until mixture is reduced by one-quarter (about 1 cup), 8 to 12 minutes; adjust heat as needed to maintain a simmer.
2. Pat salmon dry using a paper towel. Sprinkle evenly with salt and remaining 1/2 teaspoon black pepper.
3. Heat remaining 2 tablespoons oil in a 12-inch braiser over medium until shimmering. Add salmon, skin side down. Pour 1/2 cup fish sauce mixture over salmon, reserving remaining mixture for later. Cover braiser, and transfer to oven. Bake in preheated oven until salmon is just cooked and an instant-read thermometer registers 110°F to 125°F, 8 to 10 minutes.
4. Transfer salmon to a platter using a fish spatula; add reserved fish sauce mixture to braiser. Whisk together cornstarch and remaining 1 tablespoon water. Whisk cornstarch mixture into fish sauce mixture in braiser; bring to a boil over medium, whisking often. Cook, whisking constantly, over medium until thickened, 1 to 2 minutes.
5. Spoon and spread thickened fish sauce mixture over fish. Garnish with cilantro; serve with lime wedges and any remaining fish sauce mixture.