This soy sauce and brown sugar baked salmon recipe features a flaky fillet covered in a sweet and savory glaze. It’s the easiest and tastiest salmon recipe ever!
My entire family knows that I don’t like fish.
Including my mother-in-law.
However, one of her most beloved recipes is this brown sugar baked salmon.
The first time she made it, I politely declined and just ate the side dishes for dinner.
Even the smell of it made me want to take off running.
As the years have gone on, I’ve found myself relaxing my restricted food list and the first time I tried this baked salmon recipe, I was blown away with how delicious it was.
I couldn’t even tell that it was fish!
Needless to say, this is one of my most favorite salmon recipes now because it’s one of the only ones I’ll eat!
How to Make Brown Sugar Baked Salmon – Step by Step
PLACE a 3 pound salmon fillet on a lightly greased baking pan.
POUR 1/2 cup soy sauce on the salmon fillet and then sprinkle on 4 tablespoons of brown sugar.
CUT 1/2 cup of butter into 7 squares and place them evenly on the salmon.
BAKE the salmon at 400 degrees for 30 minutes or until the thickest part of the filet reaches 125 degrees Fahrenheit for medium rare or closer to 140 degrees Fahrenheit for medium well.
AFTER your remove the salmon from the pan, carefully pour the leftover sauce into a gravy boat or serving cup to use on top of the cooked salmon.
No you do not.
The USDA cautions against washing any fish, seafood, meat, or poultry before cooking because it can cause contamination.
If your salmon has any black specks or particles, carefully remove those before placing the fillet on a pan.
It’s much easier to leave the skin on the salmon while baking than it is to try and carefully cut it off.
Once the salmon is done baking, the meat will easily pull away from the skin. And some people like the flavor of the skin, so don’t remove it for their sake!
It’s really a matter of personal preference.
Salmon on the stove is best for smaller cuts and will give you a crispy skin in a short amount of time.
Salmon in the oven is best for a large fillet and will give you flaky meat with a delicious glaze, but the cooking time takes a bit longer.
There’s no need to flip the salmon for this recipe. The oven will cook the salmon evenly as long as the fillet thickness is somewhat even throughout.
For this recipe, there’s no reason to cover the salmon with foil while baking.
There are several recipes for foil-packet salmon out there, but this brown sugar recipe, does not require foil.
If you want to add foil, you can put it underneath the fish to help prevent sticking to the pan and to allow for easy cleanup.
Recipe Tips and Substitutions
When you’re looking for a salmon fillet, try to find one that has an even thickness throughout, otherwise, the thin parts will get overcooked while the thickest part will be undercooked.
You can make this recipe with salmon fillets that have the skin on or off. If you’re using skinless salmon, you will need to make sure your pan is well greased so the meat doesn’t stick.
If you don’t want to make a 3-pound salmon fillet, you can always pick a smaller size and just reduce the cooking time. Aim to cook the salmon for 10 minutes per pound.
When reheating any leftovers, use a oven, toaster, or air fryer for best flavor and texture.
This salmon recipe pairs well with coconut rice with black beans, a roasted vegetable, and a green salad.
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Brown Sugar Baked Salmon
- 3 pound salmon fillet
- 1/2 cup soy sauce
- 4 tablespoons brown sugar
- 1/2 cup butter
- Preheat oven to 400 degrees.
- Place salmon fillet on a lightly greased baking pan.
- Pour soy sauce on the salmon fillet and then sprinkle on brown sugar.
- Cut butter into 7 squares and place them evenly on the salmon.
- Bake the salmon for 30 minutes or until the thickest part of the filet reaches 125 degrees Fahrenheit for medium-rare or closer to 140 degrees Fahrenheit for medium-well.
- After removing the salmon from the pan, carefully pour the leftover sauce into a gravy or sauce boat to use on top of the cooked salmon.