Sugar-Glazed Salmon

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    Sugar-Glazed Salmon

    Sugar-Glazed Salmon

    (775)
    15min


    671 people made this

    This has to be the easiest way I know of cooking salmon but it's delicious! I serve this with rice and broccoli.

    Ingredients
    Serves: 4 

    • 1/4 cup (55g) packed light brown sugar
    • 2 tablespoons Dijon mustard
    • 4 (170g) boneless salmon fillets
    • salt and ground black pepper to taste

    Directions
    Preparation:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Preheat the grill and set the oven rack at about 15cm from the heat source; coat the rack of a grill pan with cooking spray.
    2. Season the salmon with salt and pepper and arrange on the prepared broiler pan. Whisk together the brown sugar and Dijon mustard in a small bowl; spoon mixture evenly onto top of salmon fillets.
    3. Cook under the preheated broiler until the fish flakes easily with a fork, 10 to 15 minutes.
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    Reviews and Ratings
    Global Ratings:
    (775)

    Reviews in English (775)

    by
    733

    This recipe is delicious! I decided to bake instead of broil - 375 degrees for 30-40 minutes worked well. I doubled the sauce recipe and it gave it a good amount of flavor. I also made cuts into the Salmon so that the sauce/ glaze could flavor the inside of the meat. I served it with Jasmine rice & mixed vegetables and it was a delicious meal!  -  20 May 2009  (Review from Allrecipes USA and Canada)

    by
    677

    Use honey instead of brown sugar, add some soy sauce, use dry prepared mustard and you have the exact recipe that Windsor Court Grill Room uses for their Honey Mustard Glazed Salmon  -  05 Jun 2009  (Review from Allrecipes USA and Canada)

    by
    309

    This was delicious. I love salmon so I'm always looking for ways to prepare it. This was simple to make and kept the flavor of the glaze. We put it atop a lightly greased broiler pan (a little water on bottom pan to help steam it) and it baked for about 11 min's. We also used a d.j. mustard with 'honey' in it which was a compliment to the brown sugar...Yum.  -  11 Dec 2008  (Review from Allrecipes USA and Canada)

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