Spicy Brown Sugar Salmon

Name: Spicy Brown Sugar Salmon
Total time: 20 min
Yield: 4 serving
Ingredients: 2 pound wild-caught; 1/4 cup brown sugar; 1/2 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon red pepper flakes

User Reviews

5

30 reviews

Excellent

Total Time
20 mins
Servings
4
Course
Salad
Cuisine
American

Spicy Brown Sugar Salmon

Iris Warren

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Spicy Brown Sugar Salmon balances a sweet caramelized crust with a warm, mildly smoky heat from crushed red pepper flakes and smoked paprika. The salmon cooks quickly under a hot broiler, allowing the sugar mixture to melt into a glossy glaze that contrasts with the tender fish beneath. This recipe works best with a one-inch-thick salmon fillet to achieve the proper glaze without burning the sugar, resulting in a flavorful and attractive main dish.

Description

Spicy Brown Sugar Salmon begins with a seasoning rub mixing brown sugar, smoked paprika, garlic powder, salt, black pepper, and crushed red pepper flakes. This mixture is applied on top of salmon fillets, preferably with the skin on and placed skin-side down to keep the fish moist. Broiling at high heat caramelizes the sugar, forming a golden-brown, slightly crispy coating that carries the subtle smoky and spicy notes from the spices. The fish inside remains tender and juicy owing to the quick cooking method.

The recipe is designed for salmon fillets about one inch thick to ensure the sugar caramelizes without burning. For thicker cuts, adjustments like flipping midway or lowering the broiler rack help control doneness and prevent bitterness. This salmon is served immediately after broiling to enjoy the fresh caramelized topping at its best.

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Ingredients

Servings

2 pound wild-caught, fresh salmon filet (about 1-inch in thickness)
1/4 cup brown sugar loosely packed
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes crushed

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Instructions

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In a bowl, combine brown sugar, paprika, garlic powder, salt, pepper and red pepper flakes, mixing well.
Heat the broiler on your oven to high, and place the oven rack as high as it will go. Place salmon filet on a baking sheet and rub brown sugar mixture all over top. I tend to buy a piece of salmon with skin on, so I place the salmon skin side down on the baking sheet and just rub the spices on top. Place under the broiler and broil for 5-6 minutes, until sugar begins to caramelize and get golden. Serve immediately!
It is pretty important to use a piece of salmon that is no thicker than one inch – if your salmon is thicker, I suggest flipping the salmon after 5 minutes and broiling for another 2-3 (this requires that the skin be removed) OR lowering your oven rack one level down – this will prevent the sugar from burning since you have to broil longer. After the initial 5 minutes, the sugar may be a bit smokey but it should not burn.