Remove the fresh salmon from the fridge 15-20 minutes before cooking to let it come to room temperature. Cut the fillet into four equal pieces, then pat them dry with a paper towel. Season both sides generously with salt and freshly ground pepper.

In a medium mixing bowl, combine the brown sugar, soy sauce, garlic powder, lemon juice, grated ginger, Worcestershire sauce, chicken broth, and cornstarch. Whisk to mix until smooth, and set aside.

Place a large skillet over medium-high heat and add 1 tablespoon of olive oil and 1 tablespoon of butter. Heat until the butter is melted and bubbling, about 1-2 minutes.

Gently place the seasoned salmon pieces skin-side down in the hot skillet. Cook without moving for about 5 minutes until the skin is crispy and golden brown.

Reduce heat to medium, carefully flip each salmon piece using a fish turner, and cook for an additional 2-3 minutes until almost cooked through.

Add the remaining tablespoon of butter to the skillet, let it melt, then pour the sauce between the salmon pieces. Let it bubble and thicken for about 20-30 seconds.

Once the sauce has thickened and salmon is cooked to your liking, remove from heat and spoon sauce over each piece. Serve immediately with your favorite sides.