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Caramel Glazed Salmon Recipe

Caramel Glazed Salmon Recipe

Your kids don't like fish? Try a touch of sugar. This Caramel Glazed Salmon recipe has a brilliant combination of brown sugar and Dijon mustard. —Athena Russell, Florence, South Carolina
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings


  • 4 salmon fillets (6 ounces each)
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup packed brown sugar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon butter, melted
  • 2 teaspoons dill weed


  • 1. Sprinkle salmon with salt and cayenne; set aside.
  • 2. In a small bowl, combine the brown sugar, mustard, butter and dill. Place salmon skin side down on a greased broiler pan. Broil 4-6 in. from the heat for 5 minutes. Brush half of the glaze mixture over fillets. Broil 7-10 minutes longer or until fish flakes easily with a fork, brushing occasionally with remaining glaze. Yield: 4 servings.

Nutritional Facts

1 fillet: 351 calories, 19g fat (5g saturated fat), 93mg cholesterol, 587mg sodium, 15g carbohydrate (13g sugars, trace fiber), 29g protein Diabetic Exchanges:1 starch, 4 lean meat, 2 fat

Reviews for Caramel Glazed Salmon

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Reviewed Nov. 10, 2014

"everyone enjoyed it. Didn't put in the cayenne pepper."

Reviewed Apr. 8, 2014

"We really enjoyed this salmon recipe. I used spicy brown mustard because I didn't have any Dijon mustard."

Reviewed Mar. 17, 2014

"Good solid recipe. Always looking for ways to spruce up salmon which gets so dull, but it's so affordable!"

Reviewed Feb. 18, 2014

"Excellent recipe. I used grainy mustard. I also added 1tsp of maple syrup. I served a spinach salad with a raspberry dressing. Very nice. Janet"

Reviewed Dec. 13, 2012

"Used spicy brown mustard instead of Dijon because that is what I had on hand and only had about 1/3 teaspoon of dill. I still really enjoyed it and would like to make it again with the full amount of dill."

Reviewed Mar. 23, 2012

"We live in Alaska, so we eat a lot of salmon! This recipe was fantastic!! Great salmon flavor, and so easy!"

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Wine Pairings

Full-Bodied White Wine

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