Brown Sugar Glazed Salmon
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
284 kcal
-
Course
Main Course
-
Cuisine
American
Brown Sugar Glazed Salmon
Description
Brown Sugar Glazed Salmon brings together fresh salmon pieces seasoned lightly with salt and pepper, seared skin-side down to achieve a crispy texture. The salmon is cooked over medium-high heat initially, then flipped and finished over medium heat for doneness. A glaze made from brown sugar, soy sauce, garlic powder, fresh grated ginger, lemon juice, Worcestershire sauce, chicken broth, and cornstarch is added to the pan near the end of cooking and thickened by gentle simmering. The glaze coats the salmon, balancing sweet and umami flavors with a hint of fresh lemon and ginger warmth.
The cooking method preserves the salmon’s natural moisture while creating a pleasing skin crunch. The sauce’s quick thickening ensures it clings closely to the fish without becoming syrupy. The combination of ingredients in the glaze sets this salmon apart from simpler preparations by adding complexity without overpowering the fish's natural taste.
This glazed salmon dish serves well immediately when the skin is still crisp and the glaze warm. It pairs well with neutral side dishes such as steamed vegetables, rice, or simple salads that allow the salmon’s flavors to stand out. Adjusting salmon thickness will require minor timing changes to maintain perfect doneness.
For best results, use fresh salmon around 1 inch thick and avoid overcrowding the pan to ensure even cooking and searing. Grating ginger from frozen makes preparation easier. The glaze can be adjusted in sweetness or acidity by altering sugar or lemon amounts to suit taste.
Ingredients
- 1 pound salmon fresh
- salt to taste
- black pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons butter divided
Sauce:
- 3 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1/4 teaspoon garlic powder
- 1 tablespoon lemon juice
- 1/2 teaspoon ginger grated, fresh
- 1 teaspoon Worcestershire sauce
- 2 tablespoons chicken broth or water
- 1 teaspoon cornstarch
Instructions
- Take the salmon out of the fridge 15-20 minutes prior to starting the recipe if possible. Cut the salmon into 4 equal pieces and pat it dry with paper towel. Season with salt & pepper.
- Add the sauce ingredients to a bowl and whisk together.
- Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Heat the pan for a few minutes.
- Cook the salmon (skin-side down) for 5 minutes, then reduce the heat to medium and flip the salmon over and cook for another 2-3 minutes (should be almost cooked through).
- Add the remaining 1 tablespoon of butter to the skillet and let it melt, then pour in the sauce (just pour it in between the salmon pieces). Let it bubble/thicken for 20-30 seconds or so, and then take the pan off the heat (the pan will still be hot and the sauce will continue to thicken, but this avoids burning it). Flip the salmon over & spoon the sauce over top.
- Serve immediately. The salmon skin will be nice and crispy and is delicious when you eat it right away, but feel free to peel it off it you prefer.
Notes
- Remove salmon from the refrigerator 15 to 20 minutes before cooking to bring it closer to room temperature for even cooking.
- If salmon fillets vary in thickness, adjust cooking time accordingly to avoid undercooking or overcooking.
- Do not overcrowd the skillet; cook salmon in batches if necessary for proper searing and glaze coating.
- Freeze fresh ginger and grate it frozen to make grating easier and quicker.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 10g | 3% |
| Protein | 23g | 46% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 396mg | 17% |
| Potassium | 604mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 222IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
