Description

This Brown Sugar Glazed Salmon recipe features tender, flaky salmon filets coated in a sweet and tangy brown sugar glaze, baked to perfection in the oven. The perfect balance of light brown sugar, Dijon mustard, fresh lemon juice, and sea salt creates a flavorful crust that enhances the natural richness of the salmon. Easy to prepare and ideal for a quick weeknight dinner or a special occasion.

Ingredients

Scale

Glaze Ingredients

¼ cup packed light brown sugar
2 Tbsp Dijon mustard
1 Tbsp fresh lemon juice
1 Tbsp extra-virgin olive oil
½ tsp fine sea salt
¼ tsp freshly ground black pepper

Salmon

2 lbs salmon (cut into six, 5 ½-ounce filets; boneless, skin-on or skinless)

Optional Garnish

½ lemon (sliced for garnish)
1 Tbsp parsley (finely chopped to garnish)

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Instructions

Preheat Oven: Preheat the oven to 400˚F and position a rack in the top third of the oven. Line a rimmed baking sheet with parchment paper and set it aside.
Prepare Glaze: In a small bowl, whisk together the brown sugar, Dijon mustard, fresh lemon juice, extra-virgin olive oil, sea salt, and freshly ground black pepper until well combined.
Arrange Salmon: Place the salmon filets on the prepared baking sheet skin-side down if they have skin, spacing them about 1 inch apart to ensure even cooking.
Apply Glaze & Bake: Generously spread the glaze over the top and sides of each salmon filet. Bake the salmon for 10-15 minutes or until the internal temperature reaches 145˚F at the thickest part and the flesh flakes easily with a fork.
Garnish and Serve: Optionally, garnish the cooked salmon with lemon slices and finely chopped parsley before serving for a fresh and vibrant presentation.

Notes

Use an instant-read thermometer to check doneness accurately; salmon is perfectly cooked at 145˚F internal temperature.
For extra crispiness, broil for an additional 1-2 minutes after baking but watch closely to avoid burning.
This recipe works well with both skin-on and skinless salmon filets.
Leftover glazed salmon can be refrigerated and used within 2 days.
Feel free to substitute Dijon mustard with whole grain mustard for added texture and flavor.