This Baked Salmon with Brown Sugar Glaze is fancy enough for a party but simple enough for a weeknight dinner. Start to finish it takes less than 30 minutes and the seasonings are amazing! Check out my salmon buying tips to pick the perfect fish!
I never thought I liked salmon until somebody made it right! Then I was hooked! I’ve been baking salmon ever since.
My secrets for great salmon are buying a good wild caught fish, using the right combination of spices, and being careful not to overcook the fish. Simple, right?
A nice wild salmon won’t taste strongly of “fish” but instead will have a lovely light flavor. The combination of pepper and smoked paprika sweetened with brown sugar is the perfect compliment.
I serve this fish for special events and for a quick weeknight dinner with salad and rice. It is flavorful but not spicy and even kids enjoy it. Don’t be surprised when there are no leftovers!
Have a great week guys. Thanks for stopping by to cook with me!
Tools In This Post: I prepare baked salmon on a simple cookie sheet. These Calphalon pans are my favorites for cookies, fish, you name it. They are a good price and hold up for a long time. Bonus – the two pack is on sale right now!
This salmon has excellent flavor by itself but I love tarter sauce with fish. My homemade sauce just takes a few minutes to make and delicious!
Baked Salmon with Brown Sugar Glaze
- 1 salmon fillet 2-2 ½ lbs
- ¼ cup light brown sugar packed
- 1 tsp. smoked paprika
- ½ tsp. black pepper coursely ground
- ½ tsp. salt
- Update: Make sure to check the fish every few minutes while it is cooking. Sugar glazes can burn easily under a broiler and should be monitored closely.
Tip: Use the vent fan on your stove. The sugar glaze will melt into the fish and some will run off onto the foil. The glaze on the foil may burn but the fish and the glaze on the fish are fine. When the fish is done, lift it off the pan and place it on a serving platter. Discard the foil (in an outside trash) and you are all set.
- In a small bowl, combine the brown sugar, smoked paprika, pepper and salt.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a jelly roll pan (cookie sheet with sides) with aluminum foil, and spray with nonstick spray.
- If you plan to eat the skin, remove the scales by scaling the fish skin with the back side of your knife. (If you are unfamiliar with this there are lots of instructional videos online.)
- Place the salmon fillet skin-side down on the prepared pan. Sprinkle the spice mixture evenly over the fish.
- Broil the salmon until it is cooked to your desired level of doneness - 12-15 minutes. Some people like it a bit under done and some people like it well done where the fish is almost hard and flaky through. My suggestion is to cook it until the entire fish is just firm but does not quite flake into solid chunks. This is a medium option that has good flavor and is not too dry.
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