Preheat a broiler to high. Line a baking sheet with aluminum foil. If the salmon was brined, rinse under cold water, dry thoroughly, and place on the prepared baking sheet.

In a medium bowl, stir together jam, mustard, soy sauce, olive oil, garlic, a small pinch of salt and several turns of black pepper until well-combined. Taste and add more salt if needed. Brush the glaze all over the salmon fillets, then move the baking sheet under the broiler.

Cook until the salmon is firm and the glaze starts to darken in spots (6 to 8 minutes), or until the internal temperature of the thickest part of the salmon reaches 131°F. Let salmon rest for 8 to 10 minutes before serving.

To finish, sprinkle salmon fillets with sliced scallions. Round out the plate with white rice and greens (steamed bok choy shown above).