Brown Sugar Glazed Salmon requires just 7 simple & easy ingredients so you can get dinner on the table in just 12 minutes!
Brown Sugar Glazed Salmon
We have a goal to eat Salmon for dinner once a week in our home. I love preparing this Brown Sugar Glazed Salmon Recipe because it is a simple and delicious.
You will love the light and flakey salmon with a delicious sweet brown sugar glaze.
This recipe requires just 7 simple ingredients, and cooks in just 12 minutes, making it easy enough to put together for a weeknight dinner.
Combine the brown sugar, soy sauce, lemon juice, garlic, and red pepper in a small bowl.
Heat the olive oil in a large skillet.
Add the salmon to the pan and sauté one side until browned, around five minutes.
Flip the salmon and add the sauce to the pan.
Sauté until the sauce has thickened, around five to seven minutes, basting the salmon occasionally.
Serve topped with glaze.
What type of Salmon should I use?
I prefer to use an Atlantic salmon or Sockeye, and it’s regularly available at my local grocery store. Be sure to choose a wild-caught, or sustainably raised fish.
Most grocery stores have a seafood department, and the manager of that department is commonly referred to as a Fishmonger.
A fishmonger is an excellent resource, especially if you are new to purchasing and preparing Salmon. They will help you select the best Salmon for the recipe you are preparing and will often offer tips & suggestions, too.
How to Know When Salmon Is Done Cooking
The FDA recommends cooking salmon to an internal temperature of 145°F, measured in the thickest part of the salmon. I never serve Salmon below this temperature because I don’t want anyone getting food poisoning.
Some people prefer their fish more done than others. Once Salmon is a solid pink through the center AND my food thermometer reads 145 I will remove it from the oven. If anyone in the family wants their portion more done, I’ll continue to cook it to their preferred temperature. Always keep in mind that fish will continue to cook for a few minutes after you remove it from heat.
Can I bake the Salmon?
Yes you could but for this recipe you really want the salmon to get crispy and the stove-top is your best option to get that nice crunchy crust.
To prepare in the oven:
Preheat your oven to 400 degrees F.
Place the Salmon, skin side down, in a shallow baking dish.
Pour the brown sugar glaze over the Salmon.
Place into the oven and bake 12 to 15 minutes.
Remove the salmon from the oven and test temperature with a food thermometer.
If the temperature is 145 degrees or higher, allow the salmon to rest for 1 to 2 minutes before serving.
How to cook Salmon – Tips & Tricks:
- Remove fish from the fridge 15 minutes before you’re ready to start cooking to.
- Place the Salmon in an oiled hot cast iron skillet or a nonstick skillet.
- DO NOT move or flip the Salmon around in the skillet until it has cooked about 3/4 of the way up. Then, flip it and continue to cook for a couple more minutes, do not move it around the skillet.
- Once you add in the brown sugar glaze, be careful not to burn or scorch it.
What are the best sides that pair well with salmon?
- Lemon Basil Orzo
- Instant Pot Jasmine Rice
- Roasted Green Beans
- Fried Okra
- Loaded Cream Cheese Corn
- Loaded Smashed Potatoes
- 1/3 cup brown sugar
- ¼ cup soy sauce
- 2 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 2 tablespoons olive oil
- 4 salmon filets
- Combine the brown sugar, soy sauce, lemon juice, garlic, and red pepper in a small bowl. Set aside.
- Heat the olive oil in a large skillet.
- Add the salmon to the pan and sauté one side until browned, around five minutes.
- Flip the salmon and add the sauce to the pan.
- Sauté until the sauce has thickened, around five to seven minutes, basting the salmon occasionally.
- Serve topped with glaze.
Amount Per Serving: Calories: 599Total Fat: 35gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 143mgSodium: 1021mgCarbohydrates: 17gFiber: 0gSugar: 15gProtein: 52g
How to store leftover Salmon:
Store leftovers in the fridge in an airtight container. I like to squeeze some fresh lemon or lime juice on top before eating to liven it back up.