Salmon with Hot and Sweet Glaze

Total time: 25 minutes
     The mustard and brown sugar glaze works well with the slightly sweet flavor of salmon.  Use hotter mustard if you want more of a 'kick'.  I used fillets rather than steaks: they cook in less time and the larger surface captures more of the glaze.

 Ingredients:

• 2 salmon fillets,  6oz (180gr) each
• 1 1/2 tbs brown sugar
• 2 tsp Dijon-style mustard
• 2 tsp soy sauce
• 1 tsp Sherry

 Instructions:

• In a small bowl, mix the sugar, mustard, soy sauce and sherry.
• Stir well, then let rest for 10 minutes (for sugar to dissolve). 
• Put salmon on a lightly oiled baking sheet. 
• Drizzle about half of the glaze over the salmon, dividing evenly. 
• Bake at 400F (200C) for 15 - 20 minutes, depending on thickness, but until it's opaque and flakes easily with a fork. Error on either side of perfect is okay - a little pink in the middle is better than overcooked and dry, though. 
• After 10 minutes of baking time, remove from oven and drizzle with the remaining glaze. 
• Continue to bake until done.  Serve.

Note:  For easy clean up cover pan with foil first.  This is especially nice if you are using fillets with the skin on.  You can carefully lift the salmon off the skin to serve, leaving the skin on the foil.  Then wrap the whole mess up and toss.