- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 4 6-ounce skinless salmon fillets
- 1/4 cup (1/2 stick) unsalted butter
- 1/2 cup bottled clam juice
- 1/4 cup whipping cream
- Chopped green onions
- Mix sugar and next 3 ingredients in bowl. Brush salmon with water to moisten. Sprinkle salmon on both sides with all of sugar mixture. Melt butter in heavy large skillet over medium-high heat. Add salmon and cook until crusty on outside and just opaque in center, about 4 minutes per side. Transfer salmon to plates. Add clam juice and cream to skillet. Boil until sauce thickens enough to coat spoon, scraping up browned bits, about 4 minutes. Spoon sauce over salmon. Sprinkle with green onions and serve.