Pan-Seared Salmon with Soy Mustard Glaze

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• ¼ cup + 2 tablespoons dark brown sugar
• ¼ cup soy sauce
• ¼ cup mirin (Japanese sweet rice wine)
• 2 tablespoons sherry vinegar
• 2 tablespoons whole grain mustard, (best quality such as Maille)
• 2 tablespoons water
• 2 teaspoons cornstarch
• ¼ teaspoon crushed red pepper flakes
• 6 each fillets center-cut salmon, skin removed
• ½ teaspoon kosher salt
• 2 tablespoons vegetable oil, (for cooking)

1. For the Glaze ingredients: ¼ cup + 2 tablespoons (packed) dark brown sugar; ¼ cup soy sauce; ¼ cup mirin (Japanese sweet rice wine); 2 tablespoons sherry vinegar; 2 tablespoons whole grain mustard, (best quality such as Maille); 2 tablespoons water; 2 teaspoons cornstarch; ¼ teaspoon crushed red pepper flakes. Whisk together all of the ingredients for the glaze in a small saucepan. (Be sure to do this off the heat, as cornstarch won't dissolve in hot liquid.) Bring to a boil over high heat, then reduce to low and simmer until thickened, about 1 minute. Cover to keep warm and set aside.
2. Heat the oil in a large nonstick skillet over medium-high heat. Season the salmon fillets with kosher salt. When the oil starts to shimmer, place the salmon, presentation side-down, in the pan. Cook until golden brown on the first side, about 4 minutes. Turn the fish over with a spatula, then reduce the heat to medium and cook until the fillets feel firm to the touch, 3 to 4 minutes more. (If all of the fillets won't fit in the pan, cook the fish in two batches.)
3. Transfer the salmon fillets to plates or a platter and spoon the glaze generously over top. Serve immediately.