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.
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.