2 tablespoons cooking oil (I used duck fat but olive oil is great)
1 tablespoon Herbes de Provence
1/4 cup light brown sugar
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, 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 the salmon and change the oven temperature 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.