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Brown Sugar-Glazed Salmon Recipe

Brown Sugar-Glazed Salmon Recipe

In Belleville, Michigan, Debra Martin pops protein-packed salmon fillets in the oven before whipping up a sweet basting sauce. Made in moments, the tangy entree is perfect for busy families and weekend guests alike.
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings

Ingredients

  • 1 salmon fillet (1 pound)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons brown sugar
  • 4 teaspoons Dijon mustard
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon rice vinegar

Directions

  • 1. Preheat oven to 425°. Cut salmon into four portions; place in a foil-lined 15x10x1-in. pan. Sprinkle with salt and pepper. Roast 10 minutes. Remove from oven; preheat broiler.
  • 2. In a small saucepan, mix remaining ingredients; bring just to a boil. Brush over salmon. Broil 6 in. from heat until fish just begins to flake easily with a fork, 1-2 minutes. Yield: 4 servings.

Nutritional Facts

3 ounces cooked fish: 225 calories, 10g fat (2g saturated fat), 57mg cholesterol, 491mg sodium, 11g carbohydrate (10g sugars, 0g fiber), 19g protein Diabetic Exchanges: 1 starch, 3 lean meat, 0 fat.

Reviews for Brown Sugar-Glazed Salmon

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MY REVIEW
sherryalvey29
Reviewed May. 12, 2015

"Made this tonight. It was a big hit! :-)"

MY REVIEW
JKvigne
Reviewed May. 7, 2015

"Wonderful! Super simple and delicious."

MY REVIEW
learningandlovingtocook
Reviewed Apr. 21, 2015

"turned out amazing!"

MY REVIEW
rmbarr059
Reviewed Apr. 6, 2015

"This was good. Will make again. Even my husband liked it!"

MY REVIEW
kevlint
Reviewed Apr. 6, 2015

"Excellent!!!"

MY REVIEW
keblen
Reviewed Mar. 22, 2015

"Excellent!!! I have really picky kids and they loved this. I did add a couple more minutes to the broil so it caramelized the sauce a little more."

MY REVIEW
seasons4
Reviewed Jan. 8, 2015

"This was delicious! Even my husband, who doesn't care for fish, said that it was a great recipe!"

MY REVIEW
mjlouk
Reviewed Sep. 26, 2014

"Really good! Winner!"

MY REVIEW
drywallgal
Reviewed Sep. 22, 2014

"My husband who is not a big salmon eater even likes this. Easy recipe and extremely YUMMY!"

MY REVIEW
lauracooksinky
Reviewed Jul. 8, 2014

"Delicious!!!"

MY REVIEW
madopp
Reviewed Feb. 15, 2014

"I made this for dinner tonight and my husband and I both loved it! I didn't have Dijon mustard, but had a little container of honey mustard and used that. I served it with roasted vegetables. We will certainly make this again!"

MY REVIEW
gnats1222
Reviewed Jan. 19, 2014

"One of my favorite ways to prepare salmon! My husband doesn't care for seafood and he loved it! Super easy and delicious!"

MY REVIEW
SandyBG
Reviewed Jan. 9, 2014

"One of the best salmon recipes I've tried. Brocolli and Quinoa complimented our meal!"

MY REVIEW
shecooksalot
Reviewed Jan. 5, 2014

"This was a very easy recipe and my family really liked it, but I felt that it didn't have enough flavor for my personal tastes."

MY REVIEW
annemariee
Reviewed Nov. 17, 2013

"muy bien! easy, doubled the recipe for 2 lbs, but it was more glaze than necessary."

MY REVIEW
lisa53202
Reviewed Aug. 21, 2013

"This is good, but I was hoping it would be more flavorful."

MY REVIEW
ahmom
Reviewed Apr. 23, 2013

"This was very good!"

MY REVIEW
3samoyed
Reviewed Apr. 15, 2013

"Made this last week for a dinner party. Outstanding. Would absolutely make again. I used 4 pounds of salmon but only doubled the sauce."

MY REVIEW
changde
Reviewed Apr. 13, 2013

"My family loved this recipe. Even my husband and son, who don't like any un-fried/un/breaded fish, loves this recipe!"

MY REVIEW
cathycooking
Reviewed Sep. 2, 2012

"This recipe was quick and easy to prepare and it tasted delicious. I prepared the sauce by stirring the ingredients together in a bowl and then pouring it over the salmon and baking the salmon until it flaked easily. I did not have rice vinegar so I substituted white wine vinegar. As with most recipes, I left out the salt. I will definitely make this again."

MY REVIEW
s_pants
Reviewed Aug. 13, 2012

"Substituted honey mustard for the Dijon because that is what I had on hand. I thought this was very good and my husband, who usually does not eat fish, said he would eat it again."

MY REVIEW
Mrazzz
Reviewed Feb. 25, 2012

"Highly recommend!!!"

MY REVIEW
andyman213
Reviewed Aug. 12, 2011

"This is so good! I am not a salmon fan (too fishy for me), but i'm trying to incorporate it into my diet. This recipe makes it easy. Delicious!!"

MY REVIEW
spronovo
Reviewed Jun. 14, 2011

"Great salmon dish. Make it all the time."

MY REVIEW
bburke2k10gb
Reviewed May. 27, 2011

"Our favorite salmon dish - simple, elegant and delicious! We prefer broiling without baking first to avoid overcooking. Place 4" from heat; broil 7-9 min, spooning heated glaze over during final min. This is a great recipe for converting non-salmon eaters!"

MY REVIEW
weather_girl
Reviewed May. 11, 2010

"After making this for dinner last night, my husband requested that I make it more often. We both really enjoyed it."

MY REVIEW
a_devivo
Reviewed Mar. 15, 2010

"So easy and the family loved it! I am going to try it with chicken next time, we will see how that turns out!"

MY REVIEW
Zafira Fauxhall
Reviewed Mar. 1, 2010

"I've made this dish many times and it continues to be a family favorite. Salmon is a documented super food and I serve it once a week so I'm always on the look out for different ways to prepare it. This recipe is quick and easy to prepare, but results in high praises at the dinner table. I generally serve it with "Roasted Dill Potatoes" also found on this web site and steamed broccoli . This is better than anything I've ever eaten in a restaurant!"

MY REVIEW
laurievano
Reviewed Dec. 1, 2009

"Since I found this recipe last month it has now become my favorite sauce for salmon. It replaces the 1999 Quick Cooking favorite salmon recipe with sauce that included butter."

MY REVIEW
marcimatchbox
Reviewed Aug. 14, 2009

"I didn't have the dijon mustard so I just added regular mustard and honey and it turned out great."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.