Ginger Soy Salmon

Begin by coating the salmon fillets with a small amount of brown sugar; sprinkle a light dusting of lemon pepper and garlic powder evenly onto the fillets.

Combine soy sauce and olive oil in a small saucepan placed over medium heat; stir in ginger and the remaining brown sugar, lemon pepper, and garlic powder. Bring to a gentle simmer, stirring constantly until the sugar has dissolved completely. Remove from heat and stir in orange juice.

Pour the soy marinade into a resealable plastic bag; add the salmon fillets, coating them thoroughly with the marinade, and seal the bag tightly. Refrigerate for at least 3 hours or overnight to allow the flavors to meld.

Position an oven rack about 6 inches away from the heat source and preheat the oven's broiler to a high temperature.

Remove the salmon fillets from the marinade and gently shake off any excess; place the fillets on a foil-lined baking pan. Reserve the marinade for later use.

Place the salmon fillets under the broiler, skin-sides up, and cook for 2 minutes. Remove from the oven, carefully remove the skins using tongs, and baste the fillets with the reserved marinade. Return to the oven for an additional 2 minutes, flipping the fillets halfway through.

Continue broiling until the salmon flakes easily with a fork, approximately 4 minutes more. Remove from the oven and let sit for 5 minutes before serving.