Brown Sugar Salmon

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This easy brown sugar salmon is made with brown sugar, soy sauce, and dijon mustard for a delicious and healthy dish that comes together in just 10 minutes. Serve this delicious glazed salmon alongside rice and veggies for the ultimate weeknight dinner!

281 CALORIES7g CARBS10g FAT37g PROTEIN
4 Comments

If you’re looking for new ways to enjoy fish, this brown sugar salmon is a perfect choice. It’s beyond flavorful, super easy to make, and is ready from start to finish in under 15 minutes.

The brown sugar glaze is made simply with brown sugar, soy sauce, dijon mustard, and fresh ginger for a thick and flavorful glaze that tastes absolutely incredible.

I’m always on the hunt for delicious ways to incorporate fish into my diet for a lean source of protein. Salmon tends to be at the top of my list because it’s loaded with beneficial omega-3 fatty acids and tastes great in a ton of different ways.

I’ve tried a lot of great salmon recipes, but this one is easily one of my favorites.

As an added bonus, my whole family loves this dish as well. Kid-friendly fish dishes are hard to come by, so take that for what it’s worth! To keep things simple, serve it with these stir-fried vegetables and steamed rice. It's also delicious with some sweet potato fries and crispy cabbage.

For a complete meal that tastes wildly satisfying, pair this dish with a simple whole grain and your favorite veggies or a side salad. I always try to make a few extra filets so I can save the leftovers to enjoy throughout the week—brown sugar glazed salmon is a fantastic meal prep recipe.

Baked brown sugar salmon with a glazed top and served with chives.

What You’ll Need

One of the best parts about this easy salmon is that you probably already have most of the ingredients at home. All you’ll have to do is hit the grocery store for some fresh salmon fillets. Now, let’s break down the key ingredients you’ll need to whip up this meal.

  • Salmon: You can use fillets or a whole slab. I like to use wild salmon for a leaner dish with added nutrients, but feel free to use farmed salmon if that’s what is available to you.
  • Brown Sugar: This is the key to a thick, delicious glaze. You can use light brown sugar or dark brown sugar for a more flavorful dish with stronger molasses notes.
  • Soy Sauce: To keep the sodium content low, I like to use low-sodium soy sauce. You could also swap it out for tamari or coconut aminos to keep this salmon recipe gluten-free.
  • Dijon Mustard: When paired with brown sugar and soy sauce, tangy dijon mustard tastes absolutely amazing and adds a wonderful creaminess to the glaze. Whole-grain mustard works as well, but I wouldn't recommend yellow mustard.
  • Fresh Ginger: For the best flavors, make sure to use freshly grated ginger. This ingredient is optional but it makes the glaze really pop. Swap in some minced garlic if you prefer that to ginger. 

Recipe Tips for the Best Baked Salmon

For the best-tasting baked salmon, here are some of my favorite tips to follow:

  • Look for filets of similar thickness to ensure that they cook evenly for the best results.
  • Wild salmon tends to be leaner and therefore cooks a bit quicker than farmed salmon. If you’re using wild filets, cook until the internal temperature reaches 120-125 degrees F for a firm yet flaky fish. If you prefer your salmon well-done, cook until the internal temperature reaches 140 degrees F. Check the doneness by lightly flaking the fish with a fork. 
  • You can enjoy the salmon with the skin on or remove it after baking. I love keeping it on because it gets super crispy in the oven and acts as a barrier to keep the fish from burning. So if you do decide to remove the skin, I would wait until after cooking it.
  • Feel free to swap the brown sugar for honey if you want a dish that’s free from processed sugar. Keep in mind the glaze will not be as thick if you use honey.
  • For a pop of color and added flavor, garnish with sesame seeds or fresh herbs just before serving the dish. Thyme, parsley, dill, and chives all work great.
  • Always cook salmon in the oven with the skin-side down. 
  • For a pop of brightness, finish the dish with some fresh lemon juice or a drizzle of vinegar. 

Crispy brown sugar glazed salmon served on a white plate with stir fried vegetables on the side.

What to Serve With Brown Sugar Salmon

Because this brown sugar glazed salmon has so much flavor on its own, I like to pair it with simple side dishes that compliment the flavors without stealing the show. This typically includes roasted potatoes, asparagus, or green beans. For a tasty low-carb meal, you can pair it with cauliflower rice and a cooked veggie or side salad.

Here are some of my favorite sides to serve with this salmon recipe:

Frequently Asked Questions

Below you can find the answers to some of the top questions about this easy brown sugar salmon recipe:

Your salmon should be firm, flaky, and pink when it’s finished cooking. I recommend using a high-quality food thermometer to check that the thickest part of the salmon has reached your desired temperature. Keep in mind that the temperature of the fish will increase by around 5 degrees after it has been removed from the oven.

If you wind up with leftovers, make sure to let them cool completely before transferring your fish to an airtight container. Then, you can store the salmon in the fridge for up to 3-4 days or in the freezer for up to 2-3 months. I love saving my leftover salmon to serve over a salad or rice bowl for lunch later in the week.

The broiling step is not required, but I have found that broiling the salmon at the end helps to achieve a really nice crust on the outside that makes it even more delicious. The choice is totally up to you, so feel free to do whatever you prefer.

Glazed brown sugar salmon with crispy edges on a white plate with green onions.
The Recipe
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Brown Sugar Salmon

PREP TIME: 5 Min
COOK TIME: 10 Min
TOTAL TIME: 15 Min
4 Comments
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Ingredients

USMETRICS
  • 1.5 lbs. wild salmon (6-8 oz filets or whole slab)
  • 2 tbsp brown sugar
  • 1 tbsp Dijon mustard
  • 1 tbsp low sodium soy sauce
  • 1 tsp fresh ginger, grated
  • 1 Salt and pepper (kosher)

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Instructions

(Hide Photos)
1

Preheat the oven to 425 degrees. Stir together the brown sugar, soy sauce, Dijon mustard, and ginger. Taste and adjust the ratio of brown sugar and mustard until you like the taste.

Brown sugar glaze with ginger being stirred in a bowl.
2

Place the salmon on a baking sheet covered with foil and sprayed with cooking spray. Lightly season the salmon with salt and pepper and then cover with glaze.

Salmon being brushed with brown sugar glaze on a baking sheet.
3

Roast the salmon for about 10-12 minutes until almost done to your liking. Then broil for the last 1-2 minutes to create a nice crust on the fish.

Crispy baked brown sugar salmon on a plate with chives being sprinkled on top.
Nutritional Facts
Serving Size: 6 oz
Amount Per Serving
Calories 281
Calories from Fat 0
% Daily Value *
Total Fat 10g
0%
Saturated Fat 2g
0%
Monounsaturated Fat 4g
0%
Polyunsaturated Fat 4g
0%
Cholesterol 77mg
0%
Sodium 303mg
13%
Total Carbohydrate 7g
2%
Dietary Fiber 0g
0%
Sugars 7g
Protein 37g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

Notes

Sockeye and coho salmon have about 50 less calories per serving than Atlantic salmon.
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About the authorMeet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
4 Comments
On Brown Sugar Salmon
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Georgia Nicholson
October 16, 2022 - 09:30
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5
This recipe was delicious! A new staple in our home.
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Michele Faux
September 1, 2022 - 06:37
Can you replace the brown sugar with Brown Sugar Swerve?
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September 1, 2022 - 17:59
I haven't tried that before but it should work! Let me know how it turns out.
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Colleen Gooding
October 30, 2016 - 16:28
Add a Rating:
4
WE quite enjoyed this. VERY easy to prepare and cook. I would cut back a bit on the black pepper next time.
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