Description
This Brown Sugar Glazed Salmon recipe offers a perfectly seared, tender salmon fillet topped with a luscious sweet and savory glaze. It features a blend of brown sugar, soy sauce, ginger, and garlic that caramelizes beautifully, creating a crispy skin and rich sauce that’s ideal for a special Easter meal or any occasion. The dish is easy to prepare on the stovetop, delivering succulent, flavorful salmon in just 30 minutes.
Ingredients
Scale
Salmon
- 1 pound fresh salmon
- Salt & pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
Sauce
- 3 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1/4 teaspoon garlic powder
- 1 tablespoon lemon juice
- 1/2 teaspoon fresh ginger, grated
- 1 teaspoon Worcestershire sauce
- 2 tablespoons chicken broth or water
- 1 teaspoon cornstarch
Instructions
- Prepare Salmon: Remove the salmon from the refrigerator 15-20 minutes before cooking to bring it to room temperature. Cut the salmon into 4 equal pieces and pat dry with a paper towel. Season both sides with salt and pepper evenly.
- Make the Sauce: In a bowl, whisk together brown sugar, soy sauce, garlic powder, lemon juice, grated ginger, Worcestershire sauce, chicken broth (or water), and cornstarch until smooth and well combined.
- Heat the Pan: Place a skillet on medium-high heat and add olive oil along with 1 tablespoon of butter. Allow the butter to melt and the pan to heat thoroughly for a couple of minutes before cooking the salmon.
- Sear the Salmon: Place the salmon skin-side down in the hot pan. Cook without moving for 5 minutes to develop a crispy skin. Then reduce the heat to medium, flip the salmon over carefully, and cook for another 2 to 3 minutes until nearly cooked through.
- Add Sauce and Finish Cooking: Add the remaining tablespoon of butter to the skillet and let it melt. Pour the prepared sauce between the salmon pieces in the pan. Let the sauce bubble and thicken for about 20-30 seconds, then remove the pan from heat to prevent burning while the sauce continues to thicken. Flip the salmon pieces again and spoon the glaze over the top to coat.
- Serve: Serve the salmon immediately, enjoying the crisp skin and rich glaze. If preferred, the skin can be peeled off before eating.
Notes
- The salmon used is approximately 1-inch thick; adjust cooking time for thicker or thinner fillets as needed.
- If using more than a pound of salmon, cook in batches to avoid overcrowding the pan, ensuring proper searing.
- For easier grating, freeze fresh ginger before using a Microplane grater or zester for quick preparation.
