Q1: What is the absolute secret to a perfect salmon glaze that doesn't burn?

The bake-then-broil method in this recipe is the key! Sugar-based glazes can burn very easily during a long baking time. By baking the salmon plain first to cook it most of the way through, and then adding the glaze and finishing it under the high, direct heat of the broiler for just a minute or two at the very end, you are guaranteeing a perfectly cooked piece of fish with a beautiful, bubbly, and perfectly caramelized glaze that has not had a chance to burn.

Q2: How do I know for sure when my salmon is cooked through without it being dry?

The best and most foolproof way is to use an instant-read thermometer . Salmon is perfectly and safely cooked when the internal temperature in the thickest part of the fillet registers 145°F (63°C) . If you don't have a thermometer, a great visual cue is when the salmon is an opaque pink color all the way through and flakes easily when you press it gently with a fork.

Q3: Can I make this recipe with skin-on salmon?

Yes, absolutely! If you are using the bake-then-broil method, you can simply place the salmon skin-side down on the foil. If you are pan-searing it, it is best to start with the salmon skin-side down in the hot skillet to get the skin wonderfully crispy.

Q4: Can I make this recipe with a different kind of fish?

Of course! This delicious and versatile glaze is also absolutely fantastic with other firm fish fillets, like cod, mahi-mahi, or even swordfish . You will just need to adjust the cooking time accordingly.

Q5: What is the best way to reheat leftover salmon?

The best way to reheat salmon without drying it out is to do so low and slow . You can place it in a covered, oven-safe dish in a low-temperature oven (around 275°F) for about 10-15 minutes, until it is just warmed through. You can also flake the cold, leftover salmon and use it to top a salad or to make a delicious salmon salad sandwich.

Easy Brown Sugar Glazed Salmon (15-Minute Recipe!)

The Best Easy Brown Sugar Glazed Salmon (15-Minute Recipe!)

A quick and easy recipe for sweet and savory brown sugar-glazed salmon. The dish features salmon fillets that are first partially roasted in the oven. A simple glaze is made on the stovetop by combining brown sugar, Dijon mustard, soy sauce, and rice vinegar. This glaze is then brushed over the salmon, which is finished under the broiler for a minute or two until it is caramelized and the fish is cooked through.

Author: Grace

Ingredients

1 salmon fillet (1 pound)
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons brown sugar
4 teaspoons Dijon mustard
1 tablespoon reduced-sodium soy sauce
1 teaspoon rice vinegar

Instructions

Preheat the oven to 425°F.
Cut the salmon fillet into 4 portions and place them in a foil-lined 15x10x1-inch pan. Sprinkle the salmon with salt and pepper.
Roast for 10 minutes. After 10 minutes, remove the pan from the oven and preheat the broiler.
While the salmon is roasting, combine the brown sugar, Dijon mustard, soy sauce, and rice vinegar in a small saucepan. Bring the mixture just to a boil over medium heat to create the glaze.
Brush the prepared glaze over the partially cooked salmon fillets.
Broil the salmon 6 inches from the heat for 1-2 minutes, until the glaze is bubbly and the fish just begins to flake easily with a fork.
Serve immediately.

Notes

This is a very quick weeknight meal, coming together in under 30 minutes.
The two-stage cooking process—roasting first, then finishing with a broil—ensures the salmon is cooked through without burning the sugar-based glaze.
Watch the salmon closely under the broiler, as the glaze can go from caramelized to burnt very quickly.

Find it online: https://www.eatswithsoul.com/sugar-glazed-salmon/