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Heat oven to 400°F. and adjust rack to middle position.
First, prepare the glaze. Combine all ingredients in a small saucepan, whisking to combine. Heat to boiling, then reduce heat to simmer and cook until sauce has thickened. Remove from heat, cover and keep warm.
Combine sugar, salt and cornstarch in a small bowl to make the rub.
Cut the fillet into 4 pieces. Score the skin of the salmon with a sharp knife, taking care to not cut into the flesh.
Pat the salmon pieces dry with paper towel, then sprinkle with freshly ground pepper.
Sprinkle the rub mixture on to the salmon pieces, rubbing it in to distribute evenly.
Heat oil in an oven proof skillet. When it shimmers, add salmon pieces, flesh side down and sear for 1 minute or until golden brown. Use a fish turner or tongs to turn the fish and sear on the skin side for 1 minute.
Remove from heat, spoon the glaze over the fish and transfer the skillet to the oven. Cook until salmon has reached an internal temperature of 145°F when measured with a meat thermometer, or when fish flakes easily with a fork, but is still translucent in the center. Remove from oven and let rest. Transfer to a serving platter or plates and serve.