Remove the fresh salmon from the fridge and allow it to come to room temperature for 15-20 minutes. This step helps ensure even cooking. While the salmon rests, cut it into four equal fillets and gently pat them dry with a paper towel, then season both sides with salt and pepper.

In a medium bowl, combine the brown sugar, soy sauce, garlic powder, lemon juice, grated fresh ginger, Worcestershire sauce, chicken broth, and cornstarch. Use a whisk to blend the ingredients thoroughly until the brown sugar dissolves and the mixture is smooth.

Place a large skillet over medium-high heat and add 2 tablespoons of olive oil along with 1 tablespoon of butter. Allow the butter to melt and the mixture to heat until it's shimmering.

Carefully add the salmon fillets to the hot skillet, skin-side down. Cook for about 5 minutes without moving them, until the skin is golden brown and crispy. Reduce the heat to medium, then gently flip the fillets and cook for another 2-3 minutes.

Once the salmon is almost done, add the remaining tablespoon of butter to the skillet. Carefully pour the prepared sauce in between the salmon pieces. Allow it to bubble and thicken for 20-30 seconds.

Remove the skillet from the heat and flip the salmon over, spooning the thickened sauce on top. The Brown Sugar Glazed Salmon is now ready to be served! Plate your fillets immediately for optimal crispiness.