Description

Craving a restaurant-quality seafood meal that’s quick, healthy, and bursting with flavor? The Brown Sugar-Glazed Salmon is your answer! This recipe features tender salmon fillets coated in a sweet-tangy glaze of brown sugar, Dijon mustard, and soy sauce, roasted to perfection with a caramelized finish.

Ingredients

To make Brown Sugar-Glazed Salmon for 4 servings, you’ll need these key ingredients. Each one adds a layer of flavor or texture to this elegant dish:

Salmon Fillet (1 lb): Tender, flaky fish that’s the star of the dish.
Salt (¼ tsp): Enhances the salmon’s natural flavor.
Pepper (¼ tsp): Adds a mild kick.
Brown Sugar (3 tbsp): Creates a sweet, caramelized glaze.
Dijon Mustard (4 tsp): Adds tangy, sharp depth.
Reduced-Sodium Soy Sauce (1 tbsp): Brings savory, umami flavor.
Rice Vinegar (1 tsp): Provides a subtle, bright acidity.

Substitutions and Variations:

Salmon: Swap with trout, cod, or arctic char for similar texture, or tofu for a vegetarian option.
Brown Sugar: Use maple syrup, honey, or coconut sugar for a different sweetness.
Dijon Mustard: Replace with whole-grain mustard or a mild yellow mustard for less bite.
Soy Sauce: Substitute with tamari (gluten-free), coconut aminos, or Worcestershire sauce.
Rice Vinegar: Use apple cider vinegar, white wine vinegar, or lemon juice for similar acidity.
Add-Ons: Sprinkle sesame seeds, chopped green onions, or red pepper flakes over the glaze for extra flavor or crunch.

Why These Ingredients Matter: The salmon provides lean protein and omega-3 fatty acids, while the glaze ingredients add flavor without heavy calories. This dish is low-carb and nutrient-rich, making it a healthy, satisfying meal that’s perfect for any occasion.

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Instructions

Step 1: Prep the Salmon

Preheat your oven to 425°F.
Line a 15x10x1-inch baking pan with foil for easy cleanup.
Cut 1 lb salmon fillet into 4 equal portions (about 4 oz each).
Place the salmon portions skin-side down in the pan.
Sprinkle evenly with ¼ tsp salt and ¼ tsp pepper.

Tip: Pat the salmon dry with paper towels before seasoning for better texture and glaze adhesion.

Step 2: Roast the Salmon

Roast the salmon, uncovered, at 425°F for 10 minutes until it begins to firm up but is not fully cooked.

Tip: Check the salmon at 8 minutes if your fillets are thin to avoid overcooking.

Step 3: Make the Glaze

While the salmon roasts, combine 3 tbsp brown sugar, 4 tsp Dijon mustard, 1 tbsp reduced-sodium soy sauce, and 1 tsp rice vinegar in a small saucepan.
Bring the mixture just to a boil over medium heat, stirring to dissolve the sugar (about 1-2 minutes).

Tip: Stir constantly to prevent the glaze from burning, and remove from heat as soon as it bubbles.

Step 4: Broil with Glaze

Remove the salmon from the oven and preheat the broiler to high.
Brush the glaze evenly over the top of each salmon portion.
Broil 6 inches from the heat for 1-2 minutes until the glaze is caramelized and the salmon just begins to flake easily with a fork (internal temperature of 145°F).

Tip: Watch closely during broiling to avoid burning the glaze, and rotate the pan if your broiler has hot spots.

Step 5: Serve

Transfer the salmon portions to plates, ensuring each gets some of the caramelized glaze.
Serve hot, garnished with optional herbs or seeds if desired.

Tip: Use a spatula to lift the salmon gently, leaving the skin behind on the foil for easier serving.