This easy recipe for brown sugar salmon takes just a little bit of sweetness and makes it go a long way. Get ready for them to ask for seafood seconds!
It’s amazing how just a little bit of certain flavors can totally transform a recipe from ordinary to oh-my-gosh, can I have some more? Take this simple little recipe for brown sugar salmon, for example. A simple little topping made out of brown sugar, mustard and a few other things spread on top of a salmon filet takes a regular ho-hum piece of roasted salmon and transforms it into a plate of sweet and savory mouthwatering deliciousness. Ready to get some delectable and easy seafood onto your supper table? Let’s make it!
The Southern husband and I are pretty selective when it comes to eating sugar (except on birthdays, vacations and Christmas when all bets are off!), so if we are going to include it in our regular day-to-day, it has to be just a little bit and it has to pack a big punch. This recipe calls for just 2 tablespoons of brown sugar for a whole pound of salmon, which you are going to whisk up with mustard, soy sauce, chopped ginger and a little olive oil. Slather that all over a nice piece of salmon filet.
I like to toss a whole bunch of asparagus on to the baking sheet, because both the salmon and the asparagus take exactly 12 minutes to roast, which seems like they are meant to be together.
Yep, 12 minutes later you are going to be dividing this lovely piece of brown sugar salmon between dinner plates, and sprinkling it with chopped scallions to give it a little sass. We also like to splurge on some salmon caviar (also sold as salmon roe in your seafood section) which is WAAAAAYYYYY cheaper than regular caviar and gives this dish a little salty pop. Totally optional, but fun!
So if you are going to splurge on a little sugar in your supper, here’s our favorite way. You only go around once!
- 2 tablespoons brown sugar (light or dark is fine)
- 2 tablespoons grainy mustard
- 1 tablespoon soy sauce
- 1 tablespoon grated fresh ginger
- 1 tablespoon olive oil, plus extra for drizzling
- 1 pound boneless salmon filet
- 1/2 pound asparagus, woody ends snapped off
- Flaky salt or sea salt
- 2 scallions, chopped
- Salmon caviar for garnish (optional but oh so good)
- Preheat oven to 425 and line a rimmed baking sheet with foil
- Stir brown sugar, mustard, soy sauce, ginger and 1 tablespoon olive oil together in a small bowl.
- Place the salmon on the baking sheet. If it has a thin end, tuck that end underneath so everything is pretty much the same thickness. Place the asparagus on either side of the salmon.
- Spread the sugar mixture over the top of the salmon. Drizzle the asparagus olive oil and sprinkle with salt. Place the sheet in the oven and roast for 12 minutes.
- Divide salmon and asparagus between plates, garnish with chopped scallions and caviar and serve.