Roasted Salmon Glazed With Brown Sugar and Mustard
Updated Aug. 12, 2024
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Salmon fillets, preferably wild or farmed organically
- Dijon mustard
- Brown sugar
- Salt and black pepper
Nutritional analysis per serving (4 servings)
212 calories; 13 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 4 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 1 gram sugars; 20 grams protein; 237 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat your oven to 400 degrees.
- Step 2
Make a mixture of Dijon mustard and brown sugar to the degree of spicy-sweetness that pleases you. Salt and pepper the salmon fillets.
- Step 3
Place the salmon fillets skin-side down on a lightly oiled, foil-lined baking sheet. Slather the tops of the fillets with the mustard and brown sugar glaze and slide them into the top half of your oven. Roast for about 12 minutes, then serve.
Private Notes
Comments
First, don't oil the foil. You want the skin to stick to it when your remove the fillets. Second, don't roast, broil. Put the oven shelf up as high as it goes & preheat the broiler. Third, use the coarse, country Dijon; it adds more zip. How much? Depends on how much salmon you're cooking. For 2-6 oz fillets, I used about 2 heaping TB Dijon; added brown sugar until I liked the taste. I universally broil salmon fillets for 6 min, no more. Served this one with stir-fried spinach with pine nuts.
This is essentially the same recipe I have been making for years, a real go-to. Only difference is that I add 1 tsp of ground ginger to the mustard/brown sugar mix. Gives it a bit more zip.
This is going into my rotation for the easiest and nicest salmon dish on my roster. I probably went 4 parts brown sugar 1 part Dijon mustard, the marinade was a think paste in the end. Which means it stuck to the salmon beautifully and caramelized very quickly for a nice crunchy crust.
Please try this out!
If you’re stressed about the proportion of brown sugar to mustard, just start 1:1 and go up or down from there. FWIW, roughly equal amounts tasted great when I made it.
@MolGirl 1. 50:50 was too sweet for me. Willing to try again with 2:1 mustard:sugar, and with a spicier Dijon than this time.
Can you nuke this? It's too hot to turn on an oven in these parts when you live w/o AC.
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