Description
Delicious salmon fillets glazed with a sweet and savory brown sugar mixture, perfectly cooked either in the oven or on the stovetop. This easy recipe combines brown sugar, soy sauce, lemon juice, garlic, and black pepper to create a flavorful glaze that caramelizes beautifully on the salmon. Serve with roasted baby potatoes or lemon wedges for a complete meal.
Ingredients
Scale
Salmon
- 4 salmon fillets (skin-on)
Glaze
- 1/4 cup brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon fresh lemon juice
- 2 cloves garlic, minced
- 1/2 teaspoon freshly cracked black pepper
Additional Ingredients
- 1 tablespoon olive oil
- 1 teaspoon chopped fresh thyme or parsley (optional)
- 1 cup baby potatoes or 1 lemon, quartered (optional for roasting)
Instructions
- Prepare the glaze: In a small bowl, whisk together brown sugar, soy sauce, lemon juice, minced garlic, and black pepper until well combined.
- Preheat cooking surface: Preheat oven to 400°F (or alternatively, heat a skillet with olive oil over medium-high heat if pan-searing).
- Dry the salmon: Pat salmon fillets dry with paper towels to remove excess moisture, ensuring better glaze adherence and cooking.
- Apply glaze and cook: Place salmon skin-side down on a baking tray or hot skillet, then brush generously with the prepared glaze.
- Cook the salmon: Bake in the oven for 12–15 minutes or cook on the stovetop for 4–5 minutes per side until cooked through and caramelized.
- Glaze during cooking: Brush the salmon with reserved glaze during the final few minutes of cooking to enhance flavor and shine.
- Garnish and serve: Garnish with fresh chopped thyme or parsley if desired and serve alongside roasted baby potatoes or lemon wedges for a fresh finish.
Notes
- For extra flavor and texture, you can roast baby potatoes alongside the salmon in the oven.
- If using the stovetop method, ensure the skillet is hot before adding the salmon for a nice sear.
- You can substitute parsley for thyme or omit herbs altogether if preferred.
- Adjust cooking times based on the thickness of your salmon fillets to avoid over or under cooking.
- Use skin-on salmon to keep the fillets intact and provide extra flavor.
