Remove the salmon from the refrigerator 15–20 minutes before cooking. Cut into 4 equal pieces, pat dry, and season both sides with salt and pepper.
In a bowl whisk together brown sugar, soy sauce, garlic powder, lemon juice, grated ginger, Worcestershire sauce, chicken broth (or water), and cornstarch until smooth.
Heat a large skillet over medium-high and add the olive oil and 1 tablespoon butter. Let the fat heat for a minute until shimmering.
Place salmon in the skillet skin-side down and sear without moving for 5 minutes.
Reduce heat to medium, flip the salmon, and cook 2–3 more minutes until nearly cooked through.
Add the remaining tablespoon of butter to the pan to melt, then pour the prepared sauce into the skillet between the salmon pieces.
Let the sauce bubble and thicken for about 20–30 seconds while spooning it over the salmon, then remove the pan from heat to avoid burning; residual heat will finish thickening.
Flip the salmon once more and spoon the glaze over the top. Serve immediately.
