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A white platter with a salmon filet on it. The salmon is seasoned with a brown sugar glaze and garnished with some basil.
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3.72 from 14 votes

Baked Salmon with Brown Sugar Glaze

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 at the bottom to pick the perfect fish!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 4
Calories: 117kcal
Author: Mirlandra Neuneker


  • 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.


I only cook wild caught salmon. In the store you will see signs that say “farm raised” or “wild caught”. The farm raised is always light pink and washed out looking. The wild caught fish is a beautiful deep red. I think anybody can tell the difference in a blind taste test. The wild caught tastes fresh, with a light flavor but the farm raised is bland and has a strong “fish” taste. Wild caught is mostly available in the summer so enjoy it while it is in season!


Calories: 117kcal | Carbohydrates: 14g | Protein: 8g | Fat: 2g | Cholesterol: 23mg | Sodium: 262mg | Potassium: 254mg | Sugar: 13g | Vitamin A: 625IU | Calcium: 22mg | Iron: 0.8mg