Discover a New York Times-inspired recipe for roasted salmon, perfectly glazed with a sweet and savory brown sugar and mustard coating. This easy, weeknight-friendly dish is a crowd-pleaser.
Sweet & Savory Glazed Salmon
Discover a New York Times-inspired recipe for roasted salmon, perfectly glazed with a sweet and savory brown sugar and mustard coating. This easy, weeknight-friendly dish is a crowd-pleaser.
Ingredients
- 4 fillet salmon skin-on or off
- 2 tbsp brown sugar packed
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
- 1 tsp garlic powder
- 0.5 tsp paprika
- 0.25 tsp salt
- 0.25 tsp black pepper
- 1 tbsp fresh parsley chopped
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- Pat the salmon fillets dry with paper towels. Place them on the prepared baking sheet, leaving some space between each fillet.
- In a small bowl, whisk together the brown sugar, Dijon mustard, olive oil, garlic powder, paprika, salt, and black pepper until you have a smooth, well-combined glaze.
- Evenly spoon or brush the brown sugar and mustard glaze over the top surface of each salmon fillet. Ensure they are well coated.
- Bake for 12-18 minutes, or until the salmon is cooked through and flakes easily with a fork. The cooking time may vary based on the thickness of your salmon fillets.
- For a slightly caramelized and crispier glaze, you can broil the salmon for an additional 1-2 minutes at the end of the baking time. Keep a close eye on it to prevent burning.
- Garnish with fresh chopped parsley, if desired, and serve your delicious Sweet & Savory Glazed Salmon immediately.
Notes
For best results, use fresh salmon fillets about 1-inch thick. You can use either skin-on or skin-off salmon. Dijon mustard provides a classic flavor, but whole grain mustard can add an interesting texture. Serve immediately with your favorite side dishes like roasted asparagus, rice pilaf, or a fresh green salad. To achieve a crispier, slightly charred glaze, broil the salmon for the last 1-2 minutes, watching carefully to prevent burning.
