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Heat broiler, with rack in top position. In a small saucepan, heat oil over medium-high heat. Add the shallot and cook, stirring often until softened, 3 minutes. Add vinegar and cook until slightly evaporated, 1 minute. Add mustard and brown sugar; stil until warm and combined, 1 minute. Season with salt and pepper, and remove from heat. (to store, refrigerate cooled glaze in an airtight container, up to 1 day)
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Place salmon fillets on a foil lined rimmed baking sheet and season with salt and pepper. Transfer 1/2 cup glaze to a small dish and brush on top of salmon. Broil salmon until glaze is bubbling and fish is opaque throughout, 5-10 minutes, depending on thickness; brush remaining glaze over fillets. Serve salmon along with watercress and lemon wedges.
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