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Brown Sugar Glazed Salmon

Easy baked salmon fillets with a sweet-savory brown sugar glaze, caramelized edges, and bright lemon finish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 328
Ingredients Equipment Method Notes

Ingredients
  

For the salmon
  • 4 salmon fillets about 6 ounces each
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
For the brown sugar glaze
  • 3 tablespoons brown sugar
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic minced
  • 1 tablespoon lemon juice
  • 1 tablespoon butter melted
  • 1/4 teaspoon smoked paprika
For serving
  • 1 tablespoon fresh parsley chopped, or to taste
  • 4 wedges lemon for serving

Equipment

  • 1 Baking sheet or baking dish large enough for 4 fillets
  • 1 Parchment paper or foil for lining
  • 1 Small mixing bowl for glaze
  • 1 whisk or fork
  • 1 Measuring spoons

Method
 

  1. Preheat the oven to 400°F. Line a baking sheet or baking dish with parchment paper or foil.
  2. Pat the salmon fillets dry and arrange them skin-side down on the prepared pan. Drizzle with olive oil and season with kosher salt and black pepper.
  3. In a small bowl, whisk together the brown sugar, soy sauce, Dijon mustard, minced garlic, lemon juice, melted butter, and smoked paprika until smooth.
  4. Spoon the glaze evenly over the salmon fillets, coating the tops well.
  5. Bake for 12 to 15 minutes, or until the salmon flakes easily and the glaze is lightly caramelized. Cook fish to 145°F in the thickest part for food safety.
  6. Broil for 1 to 2 minutes at the end if desired for extra color, watching carefully to prevent burning.
  7. Rest for 2 minutes, spoon pan glaze over the salmon, and finish with chopped parsley. Serve with lemon wedges.

Notes

Pat the salmon dry so the glaze adheres better. Watch closely near the end of cooking because the brown sugar can darken quickly. Adjust bake time based on fillet thickness.