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.
2 1/2Tablespoonsbuttershould be very soft, like pudding
1poundcenter cut salmoncut into 3 filets
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.
Notes
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.