Description
This Brown Sugar Glazed Salmon features tender, flaky salmon fillets coated in a sweet and savory caramelized glaze that creates the perfect balance of flavors. Ready in just 20 minutes, it’s an easy yet impressive dish perfect for weeknight dinners or special occasions.
Ingredients
Scale
For the Salmon:
- 4 salmon fillets (6 oz each), skin-on or skinless
- 2 tablespoons olive oil or melted butter
- Salt and black pepper to taste
- Fresh lemon wedges for serving
- Chopped fresh parsley for garnish
For the Brown Sugar Glaze:
- 1/3 cup packed brown sugar (light or dark)
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 3 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon fresh grated ginger (optional)
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon water
Instructions
- Prepare the salmon: Remove salmon from refrigerator 15 minutes before cooking to bring to room temperature. Pat fillets completely dry with paper towels and season both sides lightly with salt and pepper. Removing excess moisture ensures better searing and glaze adherence.
- Make the glaze: In a small bowl or saucepan, whisk together brown sugar, soy sauce, minced garlic, lemon juice, ginger if using, red pepper flakes if using, and water until the sugar begins to dissolve. Set aside. The water helps thin the glaze just enough to coat the salmon beautifully.
- Heat the pan: Place a large oven-safe skillet over medium-high heat. Add olive oil or butter and let it heat until shimmering but not smoking. The pan should be hot enough that a drop of water sizzles immediately.
- Sear the salmon: Place salmon fillets in the hot pan, skin-side up if using skin-on salmon. Let them cook undisturbed for 4-5 minutes until a golden-brown crust forms on the bottom. Resist the urge to move them around – this is how you get that perfect sear.
- Flip and glaze: Carefully flip the salmon fillets using a wide spatula. Immediately spoon or brush the brown sugar glaze generously over the top of each fillet, reserving some glaze for later.
- Finish cooking: Reduce heat to medium and continue cooking for another 4-5 minutes, basting with additional glaze every minute or so. The glaze will bubble and caramelize, creating a beautiful sticky coating. Cook until salmon reaches an internal temperature of 145°F or flakes easily with a fork.
- Optional broiler finish: For extra caramelization, transfer the skillet to a preheated broiler for 1-2 minutes. Watch carefully to prevent burning. This step creates that restaurant-quality lacquered appearance.
- Rest and serve: Remove from heat and let salmon rest for 2-3 minutes. The glaze will thicken as it cools. Transfer to serving plates, drizzle with any remaining glaze from the pan, garnish with fresh parsley and lemon wedges.
Notes
- Doneness check: Salmon is perfectly cooked when it reaches 145°F internal temperature or when it flakes easily with a fork but still looks slightly translucent in the very center. It will continue cooking from residual heat after removing from pan.
- Glaze consistency: If your glaze seems too thick, add a tablespoon of water. If too thin, let it simmer for 30 seconds to reduce.
- Skin crispiness: If using skin-on salmon and want crispy skin, start with the skin-side down and let it get very crispy before flipping.
- Scaling recipe: This recipe easily doubles or halves. Just ensure your pan isn’t overcrowded for proper searing.
- Prep Time: 5 minutes
- Cook Time: 12-15 minutes
- Category: Dinner
- Method: Pan-seared
- Cuisine: American, Asian-Fusion
Nutrition
- Serving Size: 1 salmon fillet with glaze (6 oz)
- Calories: 385
- Sugar: 17g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 95mg