Description

This Brown Sugar Glazed Salmon recipe features tender, pan-seared salmon fillets with a sweet and savory glaze made from brown sugar, soy sauce, garlic, and fresh ginger. The salmon is marinated briefly, then seared to perfection in a skillet, resulting in a flavorful, moist dish finished with optional sesame seeds and green onions for added texture and freshness.

Ingredients

Scale

Salmon and Marinade

4 fillets Salmon (6 ounces each) (Fresh, skin-on salmon fillets are ideal for this recipe.)
1/4 cup Brown Sugar (Light or dark brown sugar can be used.)
1/4 cup Soy Sauce (Choose low-sodium for less saltiness.)
2 cloves Garlic, minced (Fresh garlic brings a savory punch.)
1 tablespoon Fresh Ginger, grated (Adds warmth and slight spiciness.)

For Cooking and Seasoning

1 tablespoon Olive Oil (Used for pan-searing the salmon.)
Salt, to taste (Enhances the natural flavor of the salmon.)
Pepper, to taste (Enhances the natural flavor of the salmon.)

Optional Garnishes

1 tablespoon Sesame Seeds (optional) (Adds a nutty flavor and crunch.)
2 stalks Green Onions, chopped (optional) (For garnish, adds a fresh touch.)

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Instructions

Prepare the Marinade: In a medium mixing bowl, combine the brown sugar, soy sauce, minced garlic, and grated ginger. Whisk until the brown sugar is mostly dissolved, creating a flavorful glaze base.
Marinate the Salmon: Place the salmon fillets in a shallow dish or resealable bag. Pour half of the marinade over the salmon, ensuring all pieces are well coated. Let them marinate for at least 15 minutes to absorb the flavors.
Heat the Skillet: Warm a large non-stick skillet over medium-high heat. Add the olive oil and allow it to heat until shimmering, which ensures a good sear on the salmon.
Sear the Salmon (Skin-Side Down): Remove the salmon from the marinade, discarding the used portion except the reserved half. Season the fillets with salt and pepper. Place them skin-side down in the hot skillet and cook for 4-5 minutes without moving, to get a crispy skin and cook most of the way through.
Flip and Glaze: Carefully flip the salmon fillets and pour the reserved marinade over the top. Reduce the heat to medium and continue cooking for an additional 3-4 minutes, allowing the glaze to thicken and coat the salmon.
Check for Doneness: The salmon should be opaque and flake easily with a fork. Remove the salmon from the skillet once fully cooked, avoiding overcooking.
Serve and Garnish: Drizzle any remaining glaze from the pan over the salmon. Garnish with optional sesame seeds and chopped green onions for added flavor and texture. Serve immediately while warm.

Notes

For best results, use fresh skin-on salmon fillets to achieve crispy skin and moist flesh.
Adjust marinating time according to preference; longer marination can intensify the glaze flavor but avoid exceeding 30 minutes to prevent fish texture changes.
If you prefer less sodium, opt for low-sodium soy sauce and adjust salt accordingly.
To make this recipe gluten-free, use gluten-free soy sauce or tamari.
Ensure the skillet is hot enough before adding the salmon to prevent sticking and to get a good sear.