Brown Sugar Glazed Salmon is a simple and delicious way to kick your salmon up a notch! I love the contrast of the light and flakey salmon with a sweet brown sugar glaze. It’s easy enough to put together for a weeknight dinner and the kids love it too! If you are a fan of salmon, make sure to try my spinach stuffed salmon and Honey Garlic Salmon recipes!
Brown Sugar Glazed Salmon
Could an amazing meal really be any easier? We absolutely love salmon in my house.
That wasn’t always the case though, in fact, I don’t even remember eating salmon when I was little. I DO remember the first time I tried this tender and juicy cut of fish. It was forcibly placed on a plate in front of me. I was not happy about it, but like a good Midwestern girl, I smiled, mentally prepared my facial expressions, and dug in and I was so pleasantly surprised!
Ever since then I have loved it and could honestly eat it with breakfast, lunch, or dinner. I don’t feel bad eating it because on top of the flavor, it is such a nutrient-rich choice too! This brown sugar-glazed salmon is one of my favorite ways to prepare it too. Why? It is so simple!
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Glaze for Salmon
The brown sugar glaze in this salmon recipe is the easiest glaze I have ever made. I am a baker by nature, and glazes are kind of my thing. There are literally two ingredients in this glaze recipe. TWO. I guarantee you already have them. Or if you don’t, you probably should. They are kitchen staples.
- Brown Sugar – light and dark brown sugar can be used interchangeably in most recipes, this salmon recipe is no exception. Dark Brown sugar just has a bit more molasses in it, which will give it more flavor.
- Dijon Mustard – There are many varieties of dijon mustard. Typical dijon mustard is used to add flavor to sauces, gravies and salad dressings. Some people get dijon confused with whole grain mustard. They are both ok to use in this recipe, but the whole grain mustard will be grainy versus the dijon which will be creamy
Best Wine to Pair with Brown Sugar Glazed Salmon
As a general rule, an oily fish like salmon pairs really well with full-bodied white wine like Chardonnay. From what I understand it brings out the rich flavor of the fish. I tend to be a rule-breaker when it comes to wines though, my personal rule is, that if you think it tastes good, then it pairs with what you are drinking.
How to Cook Salmon in a Pan
For this easy salmon recipe, I usually start off by prepping my pans and then mixing up the brown sugar glaze. So that will take you all of three minutes. Place the fish on the prepared baking dish (skin side down) and then generously season it with salt and pepper. Spoon on the glaze and spread it around and then pop it into the preheated oven.
For this salmon recipe, you will cook it at 425° F for about 10 minutes and then switch your oven to the broil setting. You want the salmon on the top rack for that. Don’t go too far, this will not take long. 5-10 minutes max. You are basically looking to just char the outside of the fish.
How to Know When Salmon Is Done Cooking
Salmon is “officially” cooked through when the meat is a solid pink through the center. Always keep in mind that the fish will continue to cook for a few minutes after you remove it from heat.
Can You Make This in an Air Fryer?
Preheat the air fryer to 400°F. Place the salmon filets into the air fryer basket and evenly pour the glaze over the top. Replace the lid and cook for 5-7 minutes, or until cooked through. This will depend on your air fryer so check along the way. (You can line with foil for easy clean-up or spray with a non-stick spray depending on your Air Fryer manufacturer instructions.)
Salmon with Brown Sugar Glaze
Ingredients
- 1/4 cup (50 g) brown sugar, packed
- 2 tablespoons dijon mustard
- 4 (6 ounces) boneless salmon fillets
- salt and ground black pepper to taste
Instructions
- Preheat the to 425°F and set the oven rack at to the highest setting.
- Prepare the rack of a broiler pan with cooking spray.
- Arrange the salmon on top of the prepared broiler pan and season with salt and pepper.
- In a small bowl, whisk together the brown sugar and Dijon mustard; spoon mixture evenly onto top of the fillets.
- Cook for 10 minutes in the preheated oven, switch your oven to the broil setting, and broil for an additional 5-10 minutes, or until the glaze is caramelized and golden.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Made this exactly as written. It was the best salmon I’ve had in a long time. I will definitely make this again. It even tasted better the next day at lunch.
Very quick and easy! Delicious 🙂
Amanda, I shall keep the ingredients in my back pocket for my next salmon meal, but I wanted to share that I did – for the first time – airfry a salmon filet (with skin) @390°F for 7 minutes. I’d spritzed it with olive oil and added salt, lemon pepper, a little garlic and onion powders, and oh, my ,goodness! It was tender and perfectly done for me. (I do like salmon more on the rare side, so for those who like it more well done, you may want to put it back in for a minute.) Just wanted to give you another cooking method. Enjoy!
I love salmon, no matter how it’s prepared. But, preparing it this way has taken it a step further. It is so good and the sweetness really works with the salmon. I love making it this way and will never go back to a savory dish.
This was literally the best salmon I have ever tasted!!! Thank you for blessing my taste buds.
So tasty! Unfortunately most of the glaze slide off and burnt on the pan.
Any tips?
I want to try this. Our air fryer uses trays. How long to cook it this way?
Usually it takes longer in a bigger air fryer with food on multiple levels.
This is my new go to recipe! Love this so much.. Thanks!!