Back to Glazed Salmon Fillet

Print Options


Card Sizes

Glazed Salmon Fillet Recipe

Glazed Salmon Fillet Recipe

"My husband caught a lot of salmon when we lived in Alaska, so I had to learn how to cook it," explains Jerilyn Colvin of Foxboro, Massachusetts. "Basted with a sweet glaze, this tasty fillet is a staple in our house. Our six children absolutely love it," she adds.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6-8 servings


  • 1-1/2 cups packed brown sugar
  • 6 tablespoons butter, melted
  • 3 to 6 tablespoons lemon juice
  • 2-1/4 teaspoons dill weed
  • 3/4 teaspoon cayenne pepper
  • 1 salmon fillet (about 2 pounds)
  • Lemon-pepper seasoning


  • 1. In a small bowl, combine the first five ingredients. Remove 1/2 cup to a saucepan; simmer until heated through. Set aside remaining mixture for basting.
  • 2. Sprinkle salmon with lemon-pepper. Moisten a paper towel in cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Place salmon on grill with skin side down.
  • 3. Grill, covered, over medium heat for 5 minutes. Brush with the reserved brown sugar mixture. Grill 10-15 minutes longer, basting occasionally. Serve with the warmed sauce. Yield: 6-8 servings.

Nutritional Facts

1 each: 441 calories, 21g fat (8g saturated fat), 90mg cholesterol, 170mg sodium, 41g carbohydrate (40g sugars, 0g fiber), 23g protein .

Reviews for Glazed Salmon Fillet

Sort By :
Reviewed Sep. 11, 2013

"Oh so good!! Who would have thought dill, cayenne pepper and brown sugar would make such a delicious combination! Definitely keeping this one in my records."

Reviewed Aug. 3, 2012

"I have made this several times now and my husband & I both love it! So simple yet so tasty. We have salmon now just so we could use this recipe!"

Reviewed Jul. 17, 2012

"I had never made salmon before, but decided to try this last night. It was delicious! My fiance and I both loved it and it will definitely be a staple for us from now on!"

Loading Image

Wine Pairings

Full-Bodied White Wine

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