Quick Brown Sugar Baked Salmon with Dijon
Sweet and tangy brown sugar Dijon coated salmon roasts in under 12 minutes for an effortless weeknight meal. Pat the fillets dry, slather on the glaze and roast until caramelized. Serve with bright veggies or a fluffy grain on the side.
Servings: 4 people
Calories: 125kcal
Equipment
Ingredients
- 4 6 oz salmon fillets
- ¼ cup light brown sugar
- ¼ cup Dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper ground
- 2 tbsps olive oil to coat the sheet pan
Instructions
- Preheat the oven to 400℉.
- Place the salmon on a foiled lined sheet pan.
- Brush the sheet pan with a small amount of olive oil.2 tbsps olive oil
- Lay the salmon skin side down on the pan.4 6 oz salmon fillets
- In a small bowl, mix the brown sugar, Dijon mustard, salt, and pepper together to combine.¼ cup light brown sugar, ¼ cup Dijon mustard, ¼ teaspoon kosher salt, ¼ teaspoon black pepper
- Add the mixture to the top of the salmon, covering the top until coated.
- Place the pan on a rack in the top half of the oven and roast the salmon for 12 minutes or done to your liking. Serve.
Notes
If you want the top crisper, after baking, put the salmon under the broiler for a minute or so. Keep an eye on the fish so it doesn't burn.
Cool completely, then store in an airtight container in the refrigerator for up to 3 days.
Reheat in a 300°F oven for 8–10 minutes to keep the glaze crisp. You can use the microwave, but the top will not stay crisp.
To freeze, wrap each fillet tightly in plastic wrap and foil; thaw overnight in the fridge before reheating.
You can eat this salmon either hot or cold. I personally love this salmon cold served on top of crisp greens!
Nutrition
Calories: 125kcal | Carbohydrates: 14g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 1mg | Sodium: 321mg | Potassium: 48mg | Fiber: 1g | Sugar: 14g | Vitamin A: 12IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 0.4mg
