Roasted Salmon Glazed With Brown Sugar and Mustard

Updated Sept. 10, 2025

Overview

A balanced blend of sweet brown sugar and tangy Dijon mustard, this salmon recipe delivers a caramelized, crispy crust with tender, flaky flesh. The method can be adjusted between roasting (oven) or broiling (broiler) for versatility, with tips to avoid common pitfalls.

Total Time

15 minutes (Prep: 5 minutes | Cook: 10 minutes)

Ingredients (Serves 2–4, 6–8 oz fillets each)

• Salmon fillets: 2–4 (wild-caught or organic-farmed preferred, skin-on)

• Dijon mustard: 2–3 heaping tablespoons (coarse country-style recommended for robust flavor; adjust based on portion size)

• Brown sugar: 3–6 tablespoons (2–3 parts sugar to 1 part mustard, per taste preference)

• Kosher salt: ½ teaspoon

• Freshly ground black pepper: ¼ teaspoon

Equipment

• Baking sheet (large, rimmed)

• Aluminum foil (non-oiled)

• Small mixing bowl (for glaze)

• Pastry brush (for applying glaze)

• Instant-read thermometer (optional, for doneness check)

Step-by-Step Preparation

1. Preheat Oven/Broiler

• Roasting Method: Preheat oven to 400°F (200°C).

• Broiling Method: Preheat broiler to high (550°F/290°C) and position oven rack to the topmost level (closest to heat source for rapid caramelization).

2. Prepare and Season Salmon

• Pat fillets dry with paper towels; excess moisture prevents proper searing.

• Season the flesh side (not skin) with salt and pepper.

3. Craft the Glaze

• In a small bowl, combine Dijon mustard and brown sugar.

• Pro Tip: Start with a 2:1 ratio (mustard:sugar) for a balanced sweet-savory profile; 3:1 (mustard:sugar) for less sweetness (per user feedback: "1:1 was too sweet").

• Mix until a thick, spreadable paste forms (add a splash of water if too thick, or a pinch of brown sugar if too thin).

4. Assemble and Cook

• Line Baking Sheet: Place foil on the baking sheet (critical: do not oil foil—this ensures the skin adheres for easy removal).

• Position Fillets: Lay fillets skin-side down on the foil.

• Apply Glaze: Use a pastry brush to spread the mustard-brown sugar glaze generously over the top of each fillet, leaving a small border to prevent drippage.

• Cook:

• Roasting: Slide the sheet into the upper half of the preheated oven. Roast 12–15 minutes, until the glaze caramelizes and the salmon reaches 145°F (63°C) internal temperature.

• Broiling: Place the sheet on the top oven rack under the broiler. Broil 6–8 minutes, rotating halfway, until the glaze bubbles and caramelizes (watch closely to avoid burning).

5. Rest and Serve

• Let the salmon rest 1–2 minutes before serving.

• Garnish with fresh herbs (e.g., parsley) or lemon wedges for brightness.

Chef’s Tips

• Silicone Mat Caution: If using a silicone mat, confirm its heat tolerance (some mats fail above 400°F/200°C or under broiler; check manufacturer specs).

• Glaze Texture: For a crunchy crust, ensure the glaze is thick enough to coat the fillet without running—adjust sugar/mustard ratio or add a tiny bit of cornstarch to thicken.

• Skin Adhesion: Foil without oil ensures the skin stays intact; if using parchment paper, lightly grease the paper to prevent sticking.

Recipe Variations

• Ginger Twist: Add 1 tsp ground ginger to the glaze for a subtle spicy warmth.

• Citrus Zest: Incorporate 1 tsp lemon zest into the glaze for brightness.

• Herb Infusion: Mix in ½ tsp dried dill or thyme to the glaze for earthy notes.

Customer Reviews

• “Easy and delicious! 4 parts brown sugar to 1 part Dijon—glaze stuck perfectly and caramelized into a crunchy crust.” — [Anonymous]

• “Adjusted to 3:1 mustard-to-sugar; 1:1 was too sweet. The crust was golden and sweetly tangy.” — [User]

• “Added 1 tsp ginger; became a go-to rotation dish. Prep was quick, results impressive.” — [User]

• “Followed directions + 2 extra minutes under broiler—crispy outside, tender inside. Worth trying!” — @JoolsB

Enjoy this versatile, restaurant-quality salmon dish that balances sweet and savory with minimal effort!