This Brown Sugar Soy Sauce Salmon is the perfect recipe to win over anyone who isn’t a fan of salmon. It’s so flavorful and delicious that even the pickiest eaters will love it!
INGREDIENTS
- 1 1/2 pounds salmon fillet (wild-caught recommended for best flavor)
- 1/4 cup low-sodium soy sauce (or gluten-free Tamari for a gluten-free option)
- 1/4 cup packed brown sugar
- 1 teaspoon lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 4 medium garlic cloves, minced (avoid using a garlic press)
- 2 tablespoons unsalted butter
- 1 tablespoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1 tablespoon finely chopped fresh parsley (for garnish)
INSTRUCTIONS
- Allow the salmon to rest at room temperature for 10 minutes before baking.
- Preheat the oven to 375°F (190°C) and position the rack in the center.
- In a small saucepan over medium heat, combine the soy sauce, brown sugar, lemon zest, lemon juice, and garlic. Stir occasionally until the sugar has dissolved and the mixture has reduced into a sticky glaze.
- Add half of the butter, swirl to melt, then remove from heat and stir in the remaining butter until fully incorporated. Mix in the Dijon mustard.
- Line a rimmed baking sheet with aluminum foil, ensuring there’s enough excess to wrap around the salmon. Place the fillet skin-side down in the center, then season with salt and pepper. Pour the glaze over the salmon and tightly seal the foil.
- Bake for 15–18 minutes, or until the salmon is almost cooked through. If your fillet is thin, start checking at 10 minutes; for thicker cuts, it may take up to 25 minutes.
- Open the foil, switch the oven to broil, and broil for 2 minutes or until the edges are golden and slightly crispy. Keep a close eye to prevent burning.
- Garnish with fresh parsley and serve hot.
NOTES
- Adjust the baking time based on the thickness of your salmon.
- For extra caramelization, brush additional glaze over the salmon before broiling.
Nutrition Information (Per Serving)
- Calories: 376
- Total Fat: 18.4g
- Carbohydrates: 14.6g
- Net Carbohydrates: 14.2g
- Fiber: 0.4g
- Sugar: 12.2g
- Protein: 39.1g
