Brown Sugar Honey Salmon Recipe

I perfected a Honey Brown Sugar Glazed Salmon in about 15 minutes with just five ingredients, and there’s one simple pantry swap that makes the glaze come out perfectly every time.

I love a dinner that looks fancy but barely makes me sweat. This brown sugar honey glazed salmon gives that fake-fancy vibe in under 15 minutes.

With salmon fillets and honey in play, I find myself sneaking bites while it finishes, like it’s a secret. It’s not your usual weeknight throw together; sometimes I call it my Honey Brown Sugar Glazed Salmon because people always ask for seconds, or it gets compared to a Honey Garlic Brown Sugar Salmon from a restaurant.

It makes you stop scrolling and actually cook it tonight, I promise you won’t be mad.

Ingredients

• Salmon packs protein and omega 3s, filling and heart healthy but slightly rich.
• If you keep the skin it crisps up and adds flavor and extra fat.
• Brown sugar gives caramel sweetness, mostly carbs so use in moderation, adds glaze.
• Honey boosts sticky sweet glaze, has trace antioxidants but its still pure sugar.
• Soy sauce brings salty umami depth and color, choose low sodium it cuts salt.
• Fresh garlic gives sharp aroma and savory punch, tiny calories, some health perks.
• Powder is mild and convenient, less texture but handy for quick weekday cooks.

Ingredient Quantities

• 1 pound salmon fillets (about 4 small fillets) skin on or off, whatever you like
• 1/4 cup packed brown sugar
• 2 tablespoons honey
• 2 tablespoons low sodium soy sauce
• 1 clove garlic, minced or 1/4 teaspoon garlic powder

How to Make this

1. Preheat oven to 425 F and line a baking sheet with foil or parchment for easier cleanup.

2. In a small bowl combine 1/4 cup packed brown sugar, 2 tablespoons honey, 2 tablespoons low sodium soy sauce, and 1 clove minced garlic or 1/4 teaspoon garlic powder. Stir until mostly smooth, some brown sugar grit is fine.

3. Pat 1 pound salmon fillets dry with paper towels, place skin on or off, whatever you like, on the prepared sheet.

4. Spoon or brush about half the glaze over the top of the salmon, evenly coating each fillet.

5. Bake in the hot oven for 8 to 10 minutes for thinner fillets, or 10 to 12 minutes for thicker ones, until the salmon flakes easily with a fork and is opaque in the center.

6. Remove from oven, brush the remaining glaze on top, then if you want a stickier caramelized finish, switch the oven to broil and broil 1 to 2 minutes, watching closely so the sugars dont burn.

7. Let the salmon rest 2 minutes on the sheet so the glaze sets up a bit and the juices redistribute.

8. Serve right away with any pan juices spooned over the top. Enjoy, its quick, sweet and perfectly weeknight friendly.

Equipment Needed

1. Baking sheet
2. Aluminum foil or parchment paper
3. Small mixing bowl
4. Measuring cups and spoons
5. Whisk or fork
6. Pastry brush or spoon for glazing
7. Sharp knife and cutting board
8. Oven mitts and a timer

FAQ

Brown Sugar Honey Salmon Recipe Substitutions and Variations

• Salmon fillets: trout or steelhead (super similar, swaps right in), firm white fish like cod or halibut (may need a bit more cook time), or pressed firm tofu for a vegetarian option.
• Brown sugar: coconut sugar, turbinado/raw sugar, or granulated sugar with a little molasses stirred in to mimic brown sugar.
• Honey: pure maple syrup, agave nectar, or light corn syrup — maple gives a different but nice flavor.
• Low sodium soy sauce: regular soy sauce (cut other salt back), tamari for gluten free, or coconut aminos if you need soy free and lower-sodium.

Pro Tips

– Let the salmon sit out about 15 minutes before cooking so it loses the chill, and pat it super dry with paper towels. Dry fish = better glaze adhesion and you get a nicer texture, otherwise it’ll steam and be soggy.

– Warm the glaze a bit or stir in a splash of hot water to dissolve the brown sugar grit, it spreads way nicer that way. Reserve half the glaze to brush on after cooking, then caramelize briefly under the broiler or with a kitchen torch, but watch it closely cause sugar burns fast.

– Use an instant read thermometer and pull the fish around 120 to 125 F for juicy medium doneness, it will rise a few degrees while resting. If you go to the higher USDA temp it wont be as moist, so plan for carryover cooking.

– If you want crispy skin, start skin side down in a hot skillet for 2 to 3 minutes to render fat then finish in the oven, otherwise leave the skin on while baking and slide it off after if that’s easier. Sprinkle chopped scallions or sesame seeds after broiling for extra crunch and flavor.