Glazed Brown Sugar Soy Salmon (Print)

Salmon glazed with brown sugar, soy, lemon, and garlic for a tangy, sweet, and savory meal, ready in 35 minutes.

# Ingredients:

→ Main

01 - 1 1/2 pounds salmon fillet, skin-on or skinless

→ Glaze

02 - 1/2 cup low-sodium soy sauce
03 - 1/2 cup packed brown sugar
04 - 4 garlic cloves, minced
05 - 3 tablespoons fresh lemon juice
06 - 1/4 cup salted butter
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon ground black pepper

→ For Assembly

09 - 1 tablespoon olive oil, for brushing

→ Garnish (optional)

10 - Chopped green onion, to taste
11 - Chopped parsley, to taste

# Instructions:

01 - Preheat the oven to 375°F. Allow the salmon to rest at room temperature for 10 to 15 minutes to encourage even cooking.
02 - In a small saucepan over medium heat, combine the soy sauce, brown sugar, minced garlic, lemon juice, butter, salt, and black pepper. Stir constantly and simmer for 2 to 3 minutes until the glaze is smooth and sugar has dissolved. Do not bring the mixture to a boil.
03 - Place the salmon fillet skin-side down in a baking dish. Brush the surface of the salmon with olive oil and season lightly with salt and pepper.
04 - Pour the warm glaze evenly over the salmon fillet. Cover the baking dish tightly with foil to lock in moisture.
05 - Bake for 10 to 25 minutes, depending on the thickness of your salmon (approximately 10 minutes per inch of thickness), until the salmon is cooked through and easily flakes with a fork.
06 - For a caramelized top, remove the foil and broil the salmon for 2 to 3 minutes, watching closely to avoid burning the glaze.
07 - Transfer the salmon to serving plates and garnish with chopped green onion or parsley if desired. Serve immediately with steamed rice, noodles, or roasted vegetables.

# Pro Tips:

01 -
  • Relies on basic pantry and fridge items you probably have already
  • Ready from prep to plate in thirty five minutes
  • Stays ultra moist and never dry
  • Perfect balance of sweet salty and zingy lemon
  • Kid friendly and a real crowd pleaser for company
  • Cleans up easy with just one pan
02 -
  • Omega three rich for heart and brain health
  • Leftovers delicious hot or cold
  • Easily made gluten free or dairy free
03 -
  • For the best caramelized top always broil at the end but watch closely so it does not burn
  • If using frozen salmon pat very dry after thawing so the glaze sticks and bakes up crisp
  • Letting your salmon rest before baking and after cooking makes it extra juicy
  • Taste the glaze before pouring—it should be sweet salty and zingy enough to drink by the spoonful

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