Name: Brown Sugar Glazed Salmon
Prep time: 15 min
Cook time: 34 min
Total time: 49 min
Yield: 8-10 Servings
Ingredients: For the Salmon; One 4-pound salmon side, skin on, bones removed; ½ teaspoon salt; A few grinds of fresh black pepper; 2 tablespoons olive oil; ½ cup brown sugar; ⅓ cup low sodium soy sauce (or coconut aminos); 3 garlic cloves, minced; 2 tablespoons fresh lemon juice; Lemon sliced; Chopped Italian parsley

Instructions

Preheat the oven to 350 degrees. Cut two sheets of aluminum foil to the size of the baking sheet you’ll be using. Use one piece of foil to line the baking sheet—this makes cleanup a lot easier! Spray the foil with some non-stick cooking spray, and then place the salmon on it, skin side down. Sprinkle some salt and grind a little black pepper over the salmon and set it aside while you prepare the glaze.
To prepare the glaze, combine the olive oil, brown sugar, soy sauce, garlic, and lemon juice in a mixing bowl. Whisk the ingredients together and then brush over the salmon, taking care to coat the fish evenly with glaze. Loosely cover the salmon with the second piece of foil, pinching both pieces together at the edges.
Bake the salmon, skin side down, for 30 minutes. After 30 minutes, remove the foil and check for doneness. Make sure to insert your thermometer into the middle of the salmon without touching the bottom of the pan—you need an accurate reading here. An instant-read thermometer inserted into the center of the salmon should read 150-155 degrees when it’s ready. If it’s not done, just bake the fish a few minutes longer. When your salmon reaches the correct temperature, remove it from the oven, remove the top piece of foil and let the fish rest while you preheat the broiler.
Next, turn on your oven to broil. When the broiler is ready, place the salmon under the broiler for 2-4 minutes. Once the glaze starts to bubble, you know it’s caramelizing and it’s done! You can remove it from the oven and get it ready to serve. The salmon can be transferred onto a platter or cut into individual servings for individual plating.

View Mary's Tips

What are the best ways to use leftover salmon?

I love a good French Niçoise Salad, but have you ever tried swapping out the tuna for a salmon niçoise? It’s one of my favorite lunch recipes when I have leftover brown sugar-glazed salmon to use up! It might also be the reason I make extra.