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Brown Sugar Glazed Salmon

Brown sugar glazed salmon with a sweet-savory Dijon glaze that bakes into a caramelized golden crust. Finished under the broiler for quick browning, with tender, flaky fillets every time.
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Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 6 oz salmon fillets
  • 4 salmon fillets
Glaze
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter melted
  • 3 tbsp brown sugar
  • 2 tbsp Dijon mustard
  • 1 tbsp soy sauce
  • 2 clove garlic minced
  • 1 tsp smoked paprika
  • 0.5 tsp onion powder
  • 0.5 tsp black pepper
  • 0.5 tsp salt
  • 1 tbsp lemon juice
To serve
  • 1 fresh parsley chopped
  • 1 lemon slices for serving

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 400°F (200°C).
  2. Line a sheet pan with parchment paper and lightly grease it.
  3. Pat the salmon fillets dry with paper towels.
Make the glaze
  1. In a small bowl, whisk together the melted butter, olive oil, brown sugar, Dijon mustard, soy sauce, garlic, smoked paprika, onion powder, lemon juice, salt, and black pepper until smooth.
Bake and caramelize
  1. Arrange the salmon fillets on the prepared sheet pan.
  2. Brush the glaze generously over each fillet.
  3. Bake for 12–15 minutes, depending on thickness, until the salmon is cooked through and just flakes.
  4. Broil for 1–2 minutes until the glaze becomes caramelized and golden at the edges.
Serve
  1. Garnish with chopped fresh parsley and lemon slices before serving.

Notes

For the best caramelized crust, brush a thick, even layer of glaze and don’t move the salmon during broiling. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently so it stays flaky. Freezing is not recommended since the glaze can lose its caramel texture. If you want a lower-sugar option, use a brown-sugar substitute (measured cup-for-cup) to keep the flavor profile.