This Brown Sugar Glazed Salmon Recipe is an easy weeknight dinner idea that will have everyone coming back for seconds! Pan seared salmon that’s crispy on the outside, tender on the inside, and smothered in a sweet and tangy brown sugar glaze.
Looking for more pan seared salmon recipes? Try this recipe for creamy pan seared salmon.
PAN SEARED SALMON WITH BROWN SUGAR GLAZE
If you’re in need of a new recipe to spice up your seafood dinners, look no further than this one skillet, 20-minute Brown Sugar Glazed Salmon Recipe! It is coated with a wonderful brown sugar glaze to make a tasty homemade sauce that creates the most flavorful meal.
Friends, have you noticed that I love salmon? I do. LOTS of love!
Since it’s already been a bit over a month from the time that I shared this awesome Pan-Seared Salmon recipe, I figured it’s time we talk about my next top-of-the-list fish dish.
This, my dear friends, is Brown Sugar Glazed Salmon prepared with soy sauce, Worcestershire sauce, light brown sugar, fresh ginger, and lime.
Searing salmon in a sweet and tangy brown sugar sauce is possibly my favorite way to cook this fish.
HOW TO MAKE THIS EASY PAN SEARED SALMON RECIPE
- We start off by cooking the fish fillets in a hot skillet, skin side up, for around 6 to 7 minutes, depending on the thickness of the fish. Flip and continue to cook for 2 to 3 minutes, or until cooked through.
In the meantime, prepare the brown sugar glaze.
HOW TO MAKE A BROWN SUGAR GLAZE FOR SALMON
- In a small mixing bowl combine melted coconut oil, soy sauce, Worcestershire sauce, light brown sugar fresh ginger, lime juice and lime zest. Whisk until thoroughly combined.
- Add the sauce to the hot skillet; cook for 1 minute, turning the fillets to coat with the sauce.
- Remove from heat and serve.
Salmon is versatile, it’s super easy to cook, it’s healthy, it’s hearty, AND it takes on all-the-flavors.
HOW TO COOK SALMON – TIPS & TRICKS
- Remove fish from the fridge 15 minutes before you’re ready to start cooking.
- Place the fillets in an oiled hot cast iron skillet or a nonstick pan.
- DO NOT move the fish around until it has cooked about 3/4 of the way up. Then, flip it and continue to cook for a couple more minutes.
- Once you add in the sauce, be careful not to burn it. The sauce/glaze will not need more than a minute to thicken and glaze the fish.
The crispy exterior and tender interior will be enough for you to put this salmon dinner at the top of your favorites. Serve it with brown rice and steamed veggies for a complete and delicious weeknight meal!
MORE SALMON RECIPES:
- Ginger Glazed Salmon with Asparagus and Brussels Sprouts
- Panko-Crusted Salmon with Tuscan Tomato Sauce
- Grilled Salmon Kabobs with Garlic Yogurt Sauce/li>
- One Sheet Pan Garlic Roasted Salmon with Brussels Sprouts
SIDE DISHES TO SERVE WITH SALMON:
- Coconut Lime Cauliflower Rice
- Lemon Rice
- Garlicky Lemon-Parmesan Broccoli
- Pan Roasted Asparagus Almondine
ENJOY!
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TOOLS AND INGREDIENTS USED IN THIS RECIPE
Brown Sugar Glazed Salmon Recipe
Ingredients
- 1 tablespoon olive oil
- 1/2 tablespoon butter
- 4 (4 to 6 ounces each) skin-on salmon fillets
- salt and fresh ground black pepper to taste
- 1 tablespoon melted coconut oil
- 2 tablespoons low sodium soy sauce
- 2 tablespoons low sodium Worcestershire sauce
- 1/4 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
- Heat olive oil and butter in a large skillet over medium-high heat.
- Season salmon fillets with salt and pepper and transfer to the skillet, skin-side up. (SEE MY NOTES)
- Cook for about 5 to 6 minutes, or until browned and cooked about three quarters of the way through.
- Flip over and cook for 2 more minutes.
- In a mixing bowl combine melted coconut oil, soy sauce, Worcestershire sauce, sugar, ginger, lime zest, lime juice, and fresh ground black pepper; whisk until thoroughly combined.
- Once the fish has cooked on both sides, lower 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.
- Garnish with cilantro/parsley and green onions; serve.
Video
Notes
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.
Excellent recipe…
Thank YOU! 🙂
Even my pickiest eater loves this salmon! It is so quick, so easy, and has become a staple in my dinner rotation! The 5 of us easily devour 2.5 pounds of this – skin and all! Follow the directions – don’t be afraid of the high heat – use a splatter screen – and enjoy!!
I am very glad you and your family enjoyed it! Thank YOU! 🙂
Can you prep the glaze ahead of time and store it in the fridge or does it have to be made fresh?
My husband went fishing in Alaska and brought home soooo much salmon. I’ve tried several recipes and this is by far our favorite! Thank you. We’re actually eating the salmon and not letting it take up freezer space. I love serving this with roasted cauliflower.
Excellent flavor. I soaked the salmon in buttermilk before and towel dried and proceeded with directions.
Served with roasted sweet potatoes with dates and walnuts, and sautéed spinach.
Mangìa!
I am very happy you enjoyed it! Thank YOU! 🙂
If I wanted to bake this salmon, using your recipe, how would you suggest that? I can’t wait to try it
Hi!
I haven’t tried this exact recipe in the oven because of the sticky sauce – my oven will smoke it up! 😁 – BUT, my suggestion is to bake the salmon, first, in an oven safe skillet. Once it’s cooked through, remove from oven and set the skillet over medium-heat on the stove and add in the sauce. Cook it for about a minute, or until sauce starts to thicken, flipping fillets around to coat with the sauce. Remove from heat and serve.
By the way, you want to bake the fillets in a 400˚F degree oven for about 15 minutes to 18 minutes, or until the salmon flakes easily and is cooked through. Fish is cooked through when internal temperature reaches 145˚F.
I hope this helps. 😊
Can you use this recipe with salmon that is skinless?
Yes, but be careful handling it because it may not stay intact when you flip it. I hope this helps! 🙂
Fail proof!! I’ve made this 4 or 5 times and each time it’s amazing!!! Company has loved it and we do too. Alway cooked perfectly and the taste is phenomenal. Leaves you wanting more!! Thank you for this gem of a recipe.
This was delicious! Served with Cilantro Lime Rice. Very easy to make.
We’ve made these twice and they are absolutely gorgeous, sweet crunchy top and you can taste the citrus flavour which balances out the sweetness. Very easy to make too!