Brown Sugar Glazed Salmon Recipe

I’m sharing a Brown Sugar Glazed Salmon recipe that solves picky-eater dinners and is on the table in just 30 minutes with an addictive glaze.

I never expected a quick fish dinner to cause this much fuss, but my Brown Sugar Glazed Salmon does. I mess around with brown sugar and Dijon mustard until it’s that weirdly perfect sweet and tangy thing everyone sneaks seconds of.

I tag it Brown Sugar Salmon Baked in my files, and it keeps showing up under Salmon Recipes Baked Brown Sugar on the blog, which is kinda embarrassing since it’s so easy. It gets picky eaters to behave, dinner to feel like less of a chore, and me to pretend I planned it all along even when I totally winged it.

Ingredients

• Salmon: Rich in protein and omega 3s good for heart and brain, kinda filling.
• Brown sugar: Mostly simple carbs that sweeten and caramelize, adds quick energy and flavor.
• Soy sauce: Provides umami and salt, adds depth but can be high in sodium.
• Dijon mustard: Adds tang and sharpness, low calories, helps balance sweet glaze.
• Garlic: Tiny amount gives big flavor, contain antioxidants and antibacterial compounds.
• Lemon juice: Brightens flavor with acid, small vitamin C boost, cuts through sweetness.
• Olive oil: Adds healthy monounsaturated fats, helps glaze stick, gives smooth mouthfeel.
• Butter optional: Adds richness and glossy finish, brings saturated fat so use sparingly.
• Garnish: Green onion and sesame seeds add freshness, tiny fiber, crunch and nutty flavor.

Ingredient Quantities

• 1 to 1 1/2 lb salmon fillets, about 3 to 4 pieces, skin on or off as you like
• 1/4 cup packed light brown sugar
• 2 tbsp low sodium soy sauce
• 1 tbsp Dijon mustard
• 1 to 2 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1 tbsp olive oil
• 1 tbsp unsalted butter optional
• Kosher salt and freshly ground black pepper to taste
• Pinch red pepper flakes or smoked paprika optional
• 1 green onion thinly sliced and 1 tsp toasted sesame seeds for garnish optional

How to Make this

1. Preheat oven to 400°F or 200°C and put a rack in the middle position.

2. In a small bowl whisk together the brown sugar, soy sauce, Dijon, minced garlic, lemon juice, olive oil and if using the butter. Add a pinch of salt and black pepper and a little red pepper flakes or smoked paprika if you like heat.

3. Pat the salmon dry with paper towels and season both sides lightly with kosher salt and pepper. If the fillets have skin leave it on for crispness.

4. Heat an oven safe skillet over medium high heat and swirl in a little olive oil. When the pan is hot place the salmon skin side down and press gently with a spatula for 10 to 20 seconds so it lays flat. Sear until the skin is golden and crisp about 2 to 3 minutes, or if skinless sear the first side only until browned.

5. Spoon or brush about half the glaze over the top of the salmon, then transfer the skillet to the oven. If you dont have an oven safe pan put the seared fish on a foil lined baking sheet.

6. Bake until the salmon is just cooked through and flakes easily with a fork about 6 to 10 minutes depending on thickness. Aim for an internal temp around 125 to 130°F for moist salmon.

7. Remove from oven and brush with the remaining glaze. If you want a sticky, caramelized finish put the fish under the broiler for 30 to 90 seconds but watch it closely because the sugar burns fast.

8. Let the salmon rest for a couple minutes so the juices settle, then sprinkle with the sliced green onion and toasted sesame seeds.

9. Serve right away with lemon wedges or your favorite sides. Dont overcook it, and remember the glaze will keep getting sweeter as it reduces so a quick broil is usually all you need.

Equipment Needed

1. Oven, preheated to 400°F (200°C)
2. Oven-safe skillet (cast iron or stainless steel)
3. Foil-lined baking sheet (if you don’t have an oven-safe skillet)
4. Small mixing bowl and whisk or fork
5. Measuring cups and spoons
6. Fish spatula or wide turner (plus a regular spatula to press the fillets)
7. Instant-read thermometer
8. Cutting board, chef’s knife, paper towels and a silicone brush for glazing

FAQ

Brown Sugar Glazed Salmon Recipe Substitutions and Variations

• Brown sugar: maple syrup or honey (use about 3 tbsp and simmer a bit so the glaze isn’t too runny), coconut sugar 1:1 for a drier swap, or granulated sugar plus 1 tsp molasses to copy brown sugar’s flavor.
• Low sodium soy sauce: tamari for gluten free, coconut aminos if you need soy free (a bit sweeter), or regular soy sauce if you don’t mind salt, just cut back on added salt.
• Dijon mustard: whole grain or spicy brown mustard 1:1 for texture and tang, or 1 tsp prepared horseradish for extra bite, or plain yellow mustard if that’s all you’ve got.
• Fresh lemon juice: lime juice or apple cider vinegar same amount for acidity, rice wine vinegar for a milder tang, white wine vinegar works too.

Pro Tips

– Pat the fillets dry and let them sit at room temp for 10 to 15 minutes before cooking, it helps them sear evenly and not steam. Press the skin down when it first hits the pan so it lays flat, that little trick really helps get a crisp crust.

– Warm the glaze slightly and strain out big chunks of garlic if you dont want burnt bites, and always save about half the glaze to brush on after baking so you get layers of flavor. If the glaze is too sweet add a squeeze of lemon or an extra splash of soy to balance it.

– Use an instant read thermometer and pull the salmon at 125 to 130°F, it will keep cooking a bit while it rests so dont overcook it. No thermometer? check the thickest part for flake, but be conservative, overcooked salmon is dry and sad.

– If you broil to caramelize, watch it like a hawk because sugar burns fast, 30 to 90 seconds is usually enough. Finish by swirling a little cold butter into the warm pan juices off the heat for a glossy, restaurant style finish and spoon it over the fish.