By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 6
429 cal · 20 min
Brown Sugar Glazed Salmon
Recipe GLPR701ded36db2a35
A restaurant-quality salmon fillet with a sweet and savory brown sugar glaze, finished with a bright lemon squeeze. The fish is seared on a hot sheet then finished under the broiler until the glaze turns golden and caramelized. Ready in 20 minutes and perfect for a weeknight dinner.
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Ingredients
3 pounds Salmon fillet
2 tablespoons Brown sugar
1 tablespoon Dijon mustard
3 tablespoons Soy sauce
1 Fresh lemon
Salt
Black pepper
Directions
Preheat your oven to 500°F. Place an empty baking sheet on the lower oven rack and let it heat through. While the oven preheats, pat the salmon fillet dry with paper towels to remove surface moisture.
In a small bowl, whisk together the brown sugar, Dijon mustard, and soy sauce until well combined. Generously brush or spread this glaze all over the top and sides of the salmon fillet.
Season the glazed salmon with salt and black pepper to your taste.
Carefully remove the hot baking sheet from the oven and place the salmon skin-side down on it. Return to the oven and immediately reduce the temperature to 275°F. Bake for 7 minutes until the fish is nearly cooked through.
Switch the oven to broil on high setting. Broil the salmon for 2–4 minutes, watching carefully, until the glaze turns golden brown and slightly caramelized. The salmon is done when it reaches an internal temperature of 145°F and the flesh is opaque. Do not overcook, or the fish will become dry.
Remove the salmon from the oven and squeeze fresh lemon juice over the top just before serving.
Comments
Every ingredient is a staple at any major Charlotte grocer—salmon and brown sugar are standard stock at Harris Teeter, Food Lion, Kroger, and Walmart, with no special trip required. The cost per serving runs roughly $3–$4 depending on salmon pricing, driven entirely by the protein; the glaze itself costs pennies. The stated twenty minutes is honest if you're working with pre-portioned fillets, though reaching for a whole side requires five extra minutes of butchering. This is a low-fuss weeknight winner: it needs a hot oven and occasional attention but won't collapse if you're multitasking, and it reheats reasonably well the next day, making it genuinely useful for leftovers.
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