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Overhead shot of a glistening Brown Sugar Glazed Salmon fillet on a minimalist white plate, accented by a dark sweet and savory glaze.

Flawless Brown Sugar Glazed Salmon

This SEO-optimized Brown Sugar Glazed Salmon recipe delivers a perfectly flaky fillet coated in a glistening, sticky-sweet soy and dark brown sugar glaze. A gourmet, restaurant-quality dinner ready in just 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Asian-Fusion
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Brown Sugar Glazed Salmon
  • 2 fillets Salmon 6 oz (170g) each, center-cut, skin-on
  • 3 tbsp Dark brown sugar 40g, tightly packed
  • 2 tbsp Soy sauce 30ml, low-sodium preferred
  • 1 tbsp Olive oil 15ml, for searing
  • 1 tbsp Unsalted butter 14g
  • 2 cloves Fresh garlic Minced
  • 2 sprigs Fresh thyme For garnish
  • 1 tsp Cracked black pepper 2g, coarse
  • 1 Lemon Cut into wedges

Equipment

  • 1 Cast-Iron Skillet Essential for creating a deep, golden sear on the salmon fillets.
  • 1 Fish Spatula Helps flip the delicate fish without breaking it.

Instructions
 

Cooking Instructions
  1. Remove the salmon fillets from the refrigerator about 15 minutes before cooking. Pat them completely dry with a paper towel to ensure a good sear.
  2. Heat 1 tbsp (15ml) of olive oil in a skillet over medium-high heat. Place the salmon flesh-side down and sear undisturbed for 3 to 4 minutes until a golden crust forms.
  3. Flip the salmon and reduce the heat to medium-low. Add the 1 tbsp (14g) of unsalted butter and minced garlic to the pan. Swirl for 30 seconds until fragrant.
  4. Pour in 2 tbsp (30ml) of soy sauce and sprinkle 3 tbsp (40g) of dark brown sugar into the liquid. Stir until it thickens into a dark syrup, basting the salmon continuously for 2 to 3 minutes.
  5. Transfer the salmon to a plate, drizzle with remaining glaze, and garnish with cracked black pepper, fresh thyme sprigs, and lemon wedges.

Notes

Watch the heat carefully once the dark brown sugar is added to prevent the molasses from burning.
Do not overcook the salmon; it should easily flake with a fork but remain slightly translucent in the center.
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