Brown Sugar Salmon

Brown sugar salmon is topped with Dijon mustard and brown sugar that caramelizes into a sticky sweet and savory glaze that will make your mouth water. You only need 4 ingredients!

Why this recipe works

Salmon is the best neutral base for a world of different flavors. Everything from this sweet brown sugar salmon to dill salmon and Cajun salmon, we really can’t get enough of it. Salmon is rich in omega-3 fatty acids (vitamin B12) while being low in saturated fats. This fish begs for flavors to complement it and we aren’t shy about doing so!

Brown sugar salmon boasts a tangy sweet crust from both the dijon and brown sugar that caramelizes as it bakes. This one is a winner and really adds a gorgeous flavor to these flakey, juicy filets.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

SALMON – Center cut salmon provides uniform thickness between your filets. Use a sharp chef’s knife to slice the filet into 3 smaller filets. We highly recommend using fresh salmon over frozen. If you do have frozen salmon, allow it to fully thaw overnight in the refrigerator before using. Always cook fish with the skin side down. If you place the fish skin side up, the fish will cook and begin to flake, making it fall apart as you lift it.

How to Make Brown Sugar Salmon

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 400 F.
2. Combine brown sugar, dijon mustard, and butter in a small bowl. Stir together until incorporated.
3. Spread mustard mixture over the flesh of each salmon filet.
4. Place filets skin side down on a baking sheet and bake for 25 minutes.
   
   EXPERT TIP – You can line your baking sheet with parchment paper if you want less cleanup. However, we don’t recommend foil as the sugary coating drips off and may make the skin of the fish stick. If you use foil, be sure to spray it with non-stick cooking spray.
   
   
   

Frequently Asked Questions & Expert Tips

Serving Suggestions

Serve brown sugar salmon with sides such as rice, garlic roasted potatoes, green beans, broccoli, parmesan potatoes, or a tossed dinner salad.

Want to add a dash of heat? Try sprinkling on some red pepper flakes. Enjoy warm from the oven.

More Salmon Recipes

• Lemon Salmon
• Teriyaki Salmon
• Blackened Salmon
• Maple Soy Salmon
• Dijon Lemon Caper Salmon

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Brown Sugar Salmon

Brown sugar salmon boasts a tangy sweet crust from both the dijon and brown sugar that caramelizes as it bakes. This one is a winner and really adds a gorgeous flavor to these flakey, juicy filets.

5 from 1 vote

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dinner

Cuisine: American

Servings: 3 servings

35 minutes mins

Calories: 339

Author: Amanda Davis

Ingredients

• ▢ 2 ½ Tablespoons brown sugar
• ▢ 1 Tablespoon Dijon mustard
• ▢ 2 ½ Tablespoons butter should be very soft, like pudding
• ▢ 1 pound center cut salmon cut into 3 filets

Things You’ll Need

• ▢
  Baking sheet
• ▢
  Vinyl gloves

Before You Begin

• Center cut salmon provides uniform thickness between your filets. Use a sharp chef’s knife to slice the filet into 3 smaller filets. We highly recommend using fresh salmon over frozen. If you do have frozen salmon, allow it to fully thaw overnight in the refrigerator before using. Always cook fish with the skin side down. If you place the fish skin side up, the fish will cook and begin to flake, making it fall apart as you lift it.
• To test for doneness, gently press your finger (or the tip of a knife if it’s too hot) onto the top center or thickest part of the salmon – if it begins to flake or separate then it is done cooking. If you overcook the salmon, it will be dry and overly flaky.
• Store leftovers in an air-tight container kept in the refrigerator for 2-3 days. Reheat in the oven set to 275F on a foil-lined baking sheet for 10 minutes or until warmed through.

Instructions

• Preheat oven to 400 F.
• Combine brown sugar, dijon mustard, and butter in a small bowl. Stir together until incorporated.
• Spread mustard mixture over the flesh of each salmon filet.
• Place filets on baking sheet and bake for 25 minutes.

  TIP – You can line your baking sheet with parchment paper if you want less clean up. However, we don’t recommend foil as the sugary coating drips off and may make the skin of the fish stick. If you use foil, be sure to spray it with non-stick cooking spray.

Nutrition

Serving: 1filet | Calories: 339cal | Carbohydrates: 10g | Protein: 30g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 108mg | Sodium: 199mg | Potassium: 764mg | Fiber: 0.2g | Sugar: 10g | Vitamin A: 356IU | Vitamin C: 0.02mg | Calcium: 32mg | Iron: 1mg

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