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–+ servings

Marry Me Salmon

A glossy, sticky glaze over flaky salmon fillets, making an impressive yet simple dish perfect for weeknights or date nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

For the glaze
  • 1/2 cup brown sugar (light or dark; packed) Reduce to 1/3 cup for less sweetness or substitute with honey.
  • 1/4 cup soy sauce Use low-sodium to control salt; can substitute with tamari for gluten-free.
  • 2 tbsp Dijon mustard Whole-grain mustard can be used for texture.
  • 1 tbsp lemon juice Fresh lemon juice brightens the glaze.
  • 1 tsp garlic powder Can substitute with 1 clove of fresh garlic, minced.
  • 1/2 tsp smoked paprika Optional for warmth.
  • to taste Salt and pepper
For the fish
  • 1 lb salmon fillets Typically consists of 2 average-sized fillets.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Line a baking dish with parchment paper for easy cleanup.
  2. In a medium bowl, whisk together brown sugar, soy sauce, Dijon, lemon juice, garlic powder, smoked paprika, and a pinch of salt and pepper until smooth.
  3. Place the salmon fillets in the prepared baking dish, skin side down if applicable.
  4. Pour the glaze over the fish and use a spoon to evenly coat each fillet.
  5. Let the salmon marinate at room temperature for at least 15 minutes to let the flavors set into the flesh.
Cooking
  1. Bake the salmon in the preheated oven for 15-20 minutes, depending on thickness. The salmon is done when it flakes easily and reaches an internal temperature of 145°F (63°C).
  2. Remove from the oven and rest for a few minutes before serving to allow the juices to redistribute.

Nutrition

Serving: 1Calories: 400kcalCarbohydrates: 20gProtein: 40gFat: 20gSaturated Fat: 3gSodium: 600mgSugar: 15g

Notes

Best served with sides that soak up the glaze such as steamed jasmine rice, roasted vegetables, or a fresh salad. For extra flavor, spoon some of the pan juices over the salmon just before serving and garnish with thin lemon slices and chopped parsley.

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