Easy Brown Sugar Glazed Salmon in the Oven
My brown sugar glazed salmon is the perfect recipe to serve to a crowd and is so easy to prepare that it takes the stress out of entertaining. I like to use a nice large salmon side for this recipe. (A 4-pound piece of salmon will serve 6 to 8 people. I usually make 2 so there is extra for me to use the next day on a salad!)
This salmon recipe is great for your Easter table, but it’s even better as a dinner recipe for Lent. If you come from a Catholic family like me, recipes like this come in handy around this time of year. This salmon is so good, you won’t even miss the meat! When I use this as an Easter fish recipe, I pair it with my Simple Honey Mustard Glazed Ham recipe—together they really round out the holiday feast and offer an option for everyone.
What are the best ways to use leftover salmon?
I love a good French Niçoise Salad recipe, but have you ever tried swapping out the tuna for a salmon niçoise? It’s one of my favorite lunch recipes when I have leftover brown sugar-glazed salmon to use up! It might also be the reason I make extra. Not feeling the Niçoise? This salmon goes wonderfully with my Italian Chopped Salad recipe or in my Summer Vegetable and Fruit Ceviche recipe.
Pro Tip: Keep the skin on the salmon when you cook it!
Keeping the skin on your salmon makes it much easier to transfer it off the baking sheet. Plus, if you give the fish a good sear first (skin-side down), it instantly renders the fat out of the skin, leaving it beautifully thin and crispy. Salmon skin is nutritious, but it’s not as appetizing when it’s served soggy! Although some salmon recipes call for scoring the skin, I say “Don’t!” Keeping the skin intact helps the fish retain moisture and keeps the healthy fats in while it cooks.
Just a note: A whole salmon filet should always be cooked skin-side down. You’ll typically only score the skin on your filet if you are searing individual salmon pieces in a saute pan. This salmon is baked and broiled whole, with a glaze, so that’s the best technique. For a beautiful presentation, I like to serve this dish on a large, garnished serving platter that can be served buffet-style or cut into individual pieces for a plated dinner.