The Mrs. grew up eating fish regularly. I was raised in a vegetarian household and thus never had fish at home. Without a doubt, seafood is one of the hardest dishes for me to make. The most challenging aspect/the biggest lesson learned was how much salt/pepper was needed to season the fish.
1/4 cup brown sugar
2 tablespoons low-sodium soy sauce
1 cup long-grain white rice
4 pieces skinless salmon fillet (1 1/4 pounds total)
1 large red onion, cut into 1/4-inch-thick wedges
1 tablespoon olive oil
kosher salt and black pepper
Heat broiler. In a small bowl, combine the sugar and soy sauce. Set aside.
Cook the rice in a rice cooker.
Meanwhile, place the salmon and onion on a rimmed baking sheet. Drizzle with the oil and season with ½ teaspoon salt and ¼ teaspoon pepper.
Broil until the salmon is opaque throughout, 8 to 10 minutes, spooning half the soy sauce glaze over the fish during the last 2 minutes of cooking.
Serve the salmon and onion with the rice and the remaining glaze.