Salmon with a brown sugar glaze

Rich salmon fillets are coated with a straightforward brown sugar, mustard, and garlic mixture before being cooked in the oven until soft and flaky. a quick meal with flavor that is lively and slightly sweet!

Salmon with a brown sugar glaze

Salmon with 5 Ingredients and Brown Sugar

There are only 5 ingredients required for this dish (in addition to the usual salt and pepper). And preparation is quite simple.

The salmon's skin doesn't even need to be removed. After baking, it will just effortlessly peel away.

The buttery fish and the sweet and sour glaze go together perfectly. Here, brown sugar and mustard go amazingly well together, and a little lemon zest brings out those tastes.

It is a quick, easy, and delicious meal when combined with steamed rice and asparagus.

Ingredients for a brown sugar salmon recipe

  • 4 salmon fillets, each weighing 7 ounces.
  • Freshly ground black pepper and salt
  • Light brown sugar, 2 tablespoons
  • 2 tablespoons of dijon mustard
  • 1 teaspoon lemon zest, 2 teaspoons minced garlic.
  • 1 teaspoon finely chopped fresh parsley (wholly optional)

How to Prepare Salmon with Brown Sugar Glaze

  1. Prepare baking sheet and preheat oven: A 400 degree oven is recommended. Aluminum foil should be used to line a baking sheet (13 by 9 or 18 by 13 inches), and nonstick cooking spray should be used.
  2. Add the salmon and season: Place the salmon pieces on the baking sheet, spacing them apart. Sprinkle salt and pepper on the top.
  3. Create glaze: Combine the brown sugar, mustard, lemon zest, and garlic in a small mixing basin.
  4. Apply to salmon: Over the salmon, spoon and spread the brown sugar-mustard mixture evenly.
  5. Cooking until done Depending on the thickness of the salmon, bake in a warm oven for 11 to 14 minutes, or until thoroughly cooked.
  6. For a splash of color, add parsley as a garnish if preferred.

Practical Advice for Baking Salmon

  • Use fillets with similar thicknesses so that they bake at the same time.
  • Salmon sticks if the baking sheet isn't greased.
  • You can bake individual fillets with the skin on and then just remove it to avoid further labour. Before serving, you can do this, but we normally just flake the meat off the skin as we eat it with a fork.
  • To prevent dry salmon, check the internal temperature of the fish to determine when it is done (with an instant read food thermometer).
  • I like my salmon cooked to a medium level of doneness for a delicate, flaky texture that is juicy (the center still appears to be somewhat rare).
  • Remember that salmon's internal temperature will continue to rise by around 5 degrees after it is taken off the heat.

Cooking temperature for salmon

I advise taking the internal temperature of salmon, just like with meat. Salmon is less likely to cause food borne illness than beef or chicken, but I still like to measure the temperature because it eliminates any guesswork and makes it less probable that the salmon will be overcooked.

Be aware that for food safety, the USDA recommends that the thickest part of the fish have an internal temperature of 145 degrees.

The temperatures for when salmon is done are as follows:

  • Rare: 110
  • 115 to 120 for medium rare
  • Between 125 and 130
  • 135 to 140 is a medium well.
  • Excellent: 145

Potential Changes

  • Instead of baking salmon fillets individually, you can bake a complete side (2 lb chunk). It will be necessary to add five to ten minutes to the bake time.
  • You might replace the brown sugar with honey to make it healthier.
  • Try adding herbs like dill or thyme for an extra herb flavor.

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