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Brown sugar salmon fillets with a sticky caramelized glaze on a plate
Chef Emma

Brown Sugar Glazed Salmon

Salmon fillets baked at 400°F, brushed with a brown sugar, soy, Dijon, garlic and lemon glaze, and broiled briefly until caramelized.
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Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Servings: 4 fillets
Course: Main Course
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 4 salmon fillets about 6 oz / 170 g each, 1 inch thick
  • 1 tbsp olive oil
  • 3/4 tsp Diamond Crystal kosher salt plus 1/4 tsp black pepper
Brown sugar glaze
  • 1/4 cup brown sugar 50 g, packed
  • 2 tbsp soy sauce low sodium
  • 1 tbsp unsalted butter melted
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 2 cloves garlic finely grated, plus a pinch of red pepper flakes

Equipment

  • Rimmed baking sheet lined with foil
  • Pastry brush
  • Instant-read thermometer

Method
 

  1. Heat the oven to 400°F (200°C), rack 6 inches below the broiler. Line a sheet pan with oiled foil.
  2. Whisk the glaze ingredients until the sugar dissolves; set aside a third for serving.
  3. Pat the salmon dry, rub with oil, season with salt and pepper, and bake 8 minutes.
  4. Brush the salmon with the glaze.
  5. Broil on high 1 to 3 minutes, watching closely, until caramelized and the salmon reaches 145°F (63°C).
  6. Brush with the reserved glaze, garnish and serve.

Notes

Glaze only at the end so the sugar doesn't burn. Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Calories are an estimate per fillet from USDA FoodData Central values for farmed Atlantic salmon plus the glaze.