Brown Sugar Glazed Salmon Recipe
Updated Aug 01, 2023
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If you’re looking for a weeknight dinner that will have everyone asking for seconds, make brown sugar glazed salmon! This easy pan-seared salmon recipe is crispy on the outside, tender on the inside, and finished with a sweet, tangy homemade brown sugar glaze with fresh ginger and lime.
Looking for more pan-seared salmon recipes? Try this recipe for creamy pan-seared salmon.
Juicy Pan-Seared Salmon With Brown Sugar Glaze
I love salmon dinners like my baked miso salmon, honey mustard salmon, and teriyaki salmon. And on nights when I don’t feel like using my oven, I turn to pan-searing. This delicious, flaky brown sugar-glazed salmon comes together in one pan in 20 minutes. The flavors are rich and savory, with sweet caramelization from the brown sugar and a pop of vibrant, fresh ginger and lime.
Just add a side of Instant Pot rice and steamed broccoli for a light yet satisfying weeknight meal. I also love the sweet-sticky flavors of this salmon in a poke bowl, or I’ll turn leftovers into a chopped salmon salad!
Brown Sugar Glazed Salmon Recipe Highlights
- Pan-searing creates a crisp, sweet-sticky crust on the outside of the salmon, while the inside becomes flaky, tender, and juicy.
- The sweet, tangy, zesty brown sugar glaze is easy to make with fridge and pantry staples, including soy sauce, Worcestershire sauce, fresh ginger, and lime.
- It’s super quick, since all you need is 20 minutes and one skillet.
- … This also means clean-up is fast!
If you’re looking for an alternative to salmon, try my baked brown sugar chicken recipe instead!
Ingredients You’ll Need
Here’s a look at the ingredients needed to make this easy glazed salmon recipe. See the recipe card below for the full recipe amounts.
- Olive Oil and Butter – I like to cook my salmon in a combination of olive oil and butter. Butter adds flavor (especially with the brown sugar), and the oil helps the fish crisp up in the pan.
- Salmon fillets – Skin on, about 5-6 ounces per fillet. I like to use wild-caught Pacific salmon or sockeye salmon, which is leaner than farmed salmon.
Brown Sugar Glaze
- Coconut Oil – I like the flavor of coconut oil with the ginger and lime, but olive oil will work here, too.
- Soy Sauce – Low-sodium soy sauce gives a bit more control over the saltiness.
- Worcestershire Sauce – Another layer of umami flavor. You could substitute more soy sauce in a pinch.
- Brown Sugar – I use light brown sugar, but darker brown sugar will have more caramelized flavor. You can replace the brown sugar with honey or maple syrup for a different flavor profile.
- Grated Ginger – Pro tip: Freeze your knob of fresh ginger before you grate it. It makes grating so much easier.
- Lime – You’ll need the zest and juice, so you may as well use fresh lime over bottled! Zest the lime before you squeeze it for juice.
- Cilantro and Green Onions – Optional, for garnish. Parsley is a good swap if you dislike cilantro.
Tips For the Best Glazed Salmon
- Bring the salmon to room temperature. Take your fillets out of the fridge 15 minutes ahead of cooking. The salmon cooks more evenly from room temperature.
- Pat the salmon dry. Pat the salmon completely dry with paper towels before seasoning. It helps create a nice sear.
- Choose the right pan. I recommend an oiled, pre-heated cast iron skillet or nonstick pan to avoid sticking.
- Don’t touch! Once your salmon is in the pan, don’t move it. Wait until it’s cooked about 3/4 of the way up, then flip it and cook for a few more minutes. The salmon may become stuck if you move it too soon.
- Mind the sauce. Watch closely while glazing the salmon to prevent burning. The glaze only needs a minute or so to thicken and coat the fish nicely.
- Avoid overcrowding the pan. Cook in batches, i.e., two salmon fillets at a time, to ensure even cooking. If you overcrowd the pan, the salmon will steam instead of sear. You can add all of the fillets back to the pan when it’s time to glaze for the final minute of cooking.
FAQ
Yes. If you’re using frozen salmon, thaw it fully and pat it dry with paper towels before pan-searing.
I suggest cooking this salmon for 6-9 minutes skin-side down, before flipping and cooking for another 2 minutes to sear the top. The exact cooking time may vary depending on the size of your fillets.
Going by eye, salmon is cooked when it’s no longer dark pink and flakes easily with a fork. If you want to be sure, check that the internal temperature reaches 145ºF on an instant-read thermometer.
Serving Suggestions
This sticky, seared brown sugar glazed salmon goes wonderfully with SO many sides. I’ll serve it with my asparagus almondine or garlic parmesan broccoli, and this coconut lime cauliflower rice complements the flavors in the glaze perfectly. Here are more ideas.
- Grains: Serve with zesty lemon rice or jollof rice for a hearty base.
- Vegetable sides: Pair with grilled asparagus, green beans, or Brussels sprouts for color and crunch.
- Noodles: Serve over a bed of teriyaki noodles or garlic butter noodles. My pesto zucchini noodles are a great low-carb option.
- Sauces: Add a dollop of fresh parsley pesto or a squeeze of lime or lemon to enhance the flavors. Tangy taratur sauce (similar to tzatziki) adds a refreshing twist.
- For dessert: I love light and refreshing desserts like sorbet or a fruit salad after the richness of the salmon.
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Glazed Salmon Recipe
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Ingredients
For The Salmon
- 1 tablespoon olive oil
- ½ tablespoon butter
- 4 skin-on salmon fillets, about 5 to 6 ounces, each
- Salt and freshly ground black pepper, to taste
For The Brown Sugar Glaze
- 1 tablespoon melted coconut oil
- 2 tablespoons low sodium soy sauce
- 2 tablespoons low sodium Worcestershire sauce
- ¼ cup light brown sugar
- 1 teaspoon grated fresh ginger
- Zest of 1 lime
- Juice of 1 lime
- Fresh ground black pepper, to taste
- Chopped fresh cilantro or parsley, for garnish
- Sliced green onions, for garnish
Instructions
For the Salmon
- Prep. Let the salmon fillets sit at room temperature for 15 minutes. Heat the olive oil and butter in a large skillet over medium-high heat.
- Cook. Season the salmon fillets with salt and pepper and add to the skillet, skin-side down. Cook for about 6 to 9 minutes or until cooked three-quarters of the way up. You will notice the flesh lighten from deep, dark pink to pale. Flip over and cook for 2 more minutes.
For the Glaze
- Make the glaze. Meanwhile, in a mixing bowl, combine the melted coconut oil, soy sauce, Worcestershire sauce, sugar, ginger, lime zest, lime juice, and freshly ground black pepper; whisk until thoroughly combined.
- Glaze the salmon. Once the fish has cooked on both sides, lower the heat to medium and add the brown sugar glaze to the pan. Swirl it around and cook for 1 minute, or until it starts to thicken, flipping each fillet around to coat. Remove from heat.
- Serve. Garnish the salmon with cilantro or parsley and green onions, and serve.
Notes
- Prepare the Salmon: Take the fish out of the fridge about 15 minutes before you plan to start cooking, letting it reach room temperature, and pat dry with paper towels.
- Choose the Right Pan: Use an oiled, hot cast iron skillet or a nonstick pan to ensure the salmon doesn’t stick.
- Avoid Prodding the Fish: Let the fish cook undisturbed until it’s done about 3/4 of the way up. Then, you can flip it and cook it for a few more minutes. Cooking time will depend on the size and thickness of the fillets.
- Don’t Burn the Sauce: When you add the sauce, watch it closely to prevent burning. The glaze will only need about a minute to thicken and coat the fish nicely.
- Avoid Overcrowding: Cook two salmon fillets at a time to ensure even cooking. Once you’re ready to glaze, you can add all the fillets back to the pan for that final minute or two of cooking.
- Storage: Store leftovers in an airtight container and keep them in the fridge for 2 to 3 days.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Brown Sugar Glazed Salmon
- Prep the salmon. Pat the salmon dry and season the fillets generously with salt and pepper. Then, add the salmon to a hot skillet, skin-side down, with olive oil and melted butter.
- Cook. Sear for 6-9 minutes until the salmon is cooked about ¾ of the way through (the color will lighten from deep pink to pale pink where it’s cooked). Now, flip the fish and cook for 2 more minutes.
- Make the glaze. Meanwhile, combine melted coconut oil, soy sauce, Worcestershire sauce, light brown sugar, fresh ginger, lime juice, and lime zest. Whisk until combined. If you’re not using the glaze right away, keep it in the fridge until it’s time.
- Add the glaze. Turn the heat down. Pour the glaze over the salmon and swirl it for 1 minute until it starts to thicken. Flip each fillet to coat.
- Serve. Take the salmon off the heat and serve garnished with cilantro and green onions. Enjoy!
Storing Leftovers
- Refrigerate. Allow the salmon fillets to cool to room temperature, then place them in an airtight container and refrigerate for 2 to 3 days.
- Reheat. Reheat this brown sugar glazed salmon gently in the microwave, or in a skillet until warmed through. Be careful not to overcook it while reheating.
My hubby is not a big salmon fan. I purchased a wild Alaskan sockeye salmon. I made this recipe & he loved it. Said I could make it again! I loved it as well. Used the sauce for dipping our fresh milled flour sourdough bread in.
I followed the recipe exactly. It came out perfectly. I had garlic-stuffed green olives that I sliced and placed on top before serving. Absolutely delicious!!
Yum! The addition of olives sounds so tasty! Thank you for trying it and sharing your delicious twist.
This was such a flavorful way to cook salmon. I didn’t have lime, but I use lemon zest and it tasted just as lovely. I would probably make a little more of the sauce. I will definitely make this again.!
Just the best salmon recipe ever!