2 tablespoons cooking oil (I used duck fat but olive oil is great)
1 tsp garlic powder
1 tsp onion powder
1 tablespoon Herbes de Provence
1/4 cup light brown sugar
Garlic Herb Aioli
Crush the fresh garlic with the side of your knife and discard the peels. Mince very finely. Add a pinch of salt to the garlic and press into the garlic with the flat side of your knife making a paste of the garlic and salt. Try to get it as smooth as possible to avoid having chunks of hard garlic in the aioli. Add the garlic paste mixture to a bowl with the mayo and lemon juice and stir well. Add in the basil, parsley, chives, and black pepper. Cover and refrigerate while making the salmon.
Preheat the oven to 375° and line a baking sheet with aluminum foil.
Rub the salmon with the oil ensuring every part is coated. Season with salt, pepper, garlic powder, onion powder, and Herbes De Provence. Spread the brown sugar onto the salmon and pat it into the fish until evenly coated. Cover the salmon with aluminum foil. Bake in the oven for 20-25 minutes. The cooking time might vary based on the thickness of the salmon.
Once the salmon is almost completely cooked, uncover it then switch the oven setting to broil. Broil the uncovered salmon for 3-4 minutes, just until the top of the salmon is golden brown.
Test for doneness by inserting a knife into the thickest part of the salmon and it should be light pink. You can also insert a meat thermometer into the thickest part and if it reads 145° it’s done. Remove from the oven and serve immediately.