Description
A perfectly baked or pan-seared salmon fillet coated in a rich, caramelized brown sugar and soy sauce glaze. Quick, easy, and full of flavor!
Ingredients
Units
Scale
- 4 salmon fillets (6 oz each)
- 1/4 cup soy sauce (low sodium recommended)
- 1/4 cup brown sugar (packed)
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp ginger, grated (optional)
- 1 tbsp lemon juice
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional, for spice)
- 1 tsp sesame seeds (for garnish)
- 1 tbsp chopped green onions (for garnish)
Instructions
- 1. Make the Marinade:
- In a small bowl, mix together soy sauce, brown sugar, olive oil, garlic, ginger, lemon juice, black pepper, and red pepper flakes.
- Stir until the sugar is dissolved.
- 2. Marinate the Salmon:
- Place salmon fillets in a shallow dish or ziplock bag and pour the marinade over them.
- Let marinate for 15-30 minutes in the refrigerator (don’t marinate too long or the salmon will start to break down).
- 3. Cook the Salmon:
- Oven Method (Baked Salmon)
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place salmon fillets on the sheet and bake for 12-15 minutes, or until the salmon flakes easily with a fork.
- Optional: Broil for the last 2 minutes for a caramelized top.
- Stovetop Method (Pan-Seared Salmon)
- Heat a large skillet over medium-high heat and add a little oil.
- Sear the salmon for 3-4 minutes per side until golden brown and cooked through.
- Pour the remaining marinade into the pan and let it simmer for 1-2 minutes to create a glaze.
- 4. Serve & Garnish:
- Drizzle extra glaze over the salmon.
- Garnish with sesame seeds and green onions.
- Serve with rice, roasted veggies, or a fresh salad.
Notes
- :
- Want it extra crispy? Coat the salmon lightly with cornstarch before pan-searing.
- Make it spicy: Add extra red pepper flakes or a dash of sriracha.
- For meal prep: Store in an airtight container for up to 3 days in the fridge.
Nutrition
- Calories: 350
- Sugar: 12g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 75mg