Honey Brown Sugar Glazed Salmon – A little bit sweet, a little bit tangy, and a fresh herb finish…this easy recipe for Alaska salmon will keep you coming back for more. (Scroll down for a VIDEO & the full recipe!)
Salmon is a regular part of our rotation, in large part because I consider it one of the most versatile kinds of fish. Besides being a great source of healthy fats and some serious protein, there are SO many delicious ways to flavor it. It pairs well with everything from sunny citrus, to umami or Asian flavors, to creamy sauces, to fresh herbs, and more.
One of the most popular applications EVER on my blog is this one–a slightly sweet honey and brown sugar sauce with a hint of lemon and a fresh herb finish. It’s one I developed during our college days and one we’ve continued to make for years and years since. These days, we’ve made a few simple swaps, but the bones of the recipe have made it a favorite we keep coming back to.
Notes on the Recipe:
Fresh vs Frozen. We live in the middle of the very dry desert, so I rely on frozen filets whenever we eat seafood. It’s actually super convenient–frozen fillets are available year-round. I gravitate toward quality, wild-caught varieties like Alaska wild-caught salmon. The quality is some of the best in the world, I appreciate the sustainable fishing practices, and the flavor is hard to beat. You can also look for fresh–I recommend asking for Alaska at the seafood counter since the Alaska salmon season kicks off mid-May!
Which variety should I use? I’ve used lots of different cuts and varieties of salmon, but most often I make this with wild caught keta or sockeye salmon, which are the varieties I can most often find near me. You can also find king, coho, and pink salmon from Alaska that are delicious choose as well.
Simple Swaps. We used to make this with butter before going dairy free. These days we use ghee, a clarified butter that has all the dairy solids removed. It’s completely dairy and casein free, and still lends that delicious buttery flavor.
As for the sweetener, we’ve used both coconut sugar and brown sugar with great success. Use whichever you keep on hand or prefer to use.
Herbs, herbs, herbs. This is a great recipe for using up the last of whatever fresh herbs you might have on hand. It plays well with cilantro, parsley, chives, basil, etc.
Want a thicker glaze? This makes a TON of glaze, with plenty left on the pan to spoon over the finished salmon. If you want the glaze a bit thicker, you can add 1/2-1 tsp cornstarch or arrowroot to your glaze as it melts in the saucepan. Continue to cook until the mixture thickens slightly, then brush on the salmon as directed.
Like this Recipe? You might also like…
- Paleo Sweet Potato Salmon Cakes
- Honey Garlic Salmon
- Thai Sweet Chili and Lime Salmon
- Balsamic Lime Glazed Salmon
Visit www.wildalaskaseafood.com for hundreds of Alaska seafood recipes, tips, tricks, and techniques, and to learn more about why you should #AskForAlaska at seafood counters and in restaurants.
Honey Brown Sugar Glazed Salmon
- Yield: about 4 servings 1x
Print Recipe
Pin RecipeIngredients
- 4 (6oz) salmon fillets, thawed if frozen – I prefer wild-caught Alaska salmon
- 3 Tbsp butter or ghee
- 2 Tbsp honey
- 1/4c brown sugar or coconut sugar
- Juice from 1 lemon
- Salt and pepper
- Lemon Slices, to top
- 3–4 Tbsp fresh herbs (chives, basil, cilantro, or parsley are nice).
Instructions
- Preheat oven to 375 degrees
- In a small saucepan, combine butter/ghee, honey, brown sugar, and lemon juice and cook over medium heat until melted together and smooth. Stir in salt and taste. Adjust lemon juice or salt to taste.
- Place salmon on a baking sheet covered with foil. Brush salmon generously with honey glaze. Arrange lemon slices on top and sprinkle with salt and pepper.
- Bake 10-12 minutes, or until cooked through, spooning the extra glaze on the foil back over the salmon. Sprinkle with fresh herbs, and additional salt and pepper.
- *If you cook one large piece (vs. fillets), you’ll need to add at least 5-10 minutes extra cooking time. Check it after 5 minutes and go from there.
Notes
Want a thicker glaze? This makes a TON of glaze, with plenty left on the pan to spoon over the finished salmon. If you want the glaze a bit thicker, you can add 1/2-1 tsp cornstarch or arrowroot to your glaze as it melts in the saucepan. Continue to cook until the mixture thickens slightly, then brush on the salmon as directed.
That. Looks. Heavenly. You have a gift. And now I need to go find a towel to clean up my drool.
Awesome!!! I love it. Everybody wants the recipe I told them no way. 🙂
★★★★★
OMG, my glaze forever. I no longer have to look for a glaze many thanks.
TIFFANY
★★★★★
I just did the recipe and it is delicious, perfect well balance. 😀
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SO glad you liked it! Thanks for telling me!
How many salmons will this recipe portion cover?
It’s about 1 1/2lbs. A serving of salmon is about 6oz, so that comes out to about 4 servings. I hope that helps!
This was the first time I have ever glazed and baked my salmon. It was amazing. My 8 year old son,middle child is a picky eater and our normal dinner conversations are complaints and whines; with all seriousness, I didn’t even know he was at the table tonight. I had to remind him to chew and breathe. It was sooo delicious. It was also a hit with my 10 year old girl and 16 month old boy. We eat salmon once a week so I know what I’ll be doing for sure. Thanks for sharing t your recipe : )
Do i preheat it to 425°c or 425°f
Sorry! Farenheit.
So glad I found this recipe again after making it months ago. This glaze is so much less labor-intensive than others. Also great drizzled on our broccoli! 😉 thank you so much!
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Great recipe!! Hard to find mustard and garlic free! Thank you (:
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So glad you enjoyed it Elaine!
I glazed my salmon n have it in the oven!! It seems likes it’s gonna be really good cant wait!!!
I love this recipe and hope it tasted as good as it smelled!
Would you double everything for 2.5lb of salmon or would it be too sweet?
Oh, good question. It might be a bit much doubled. If you could 1 1/2 it, I think that would be about right.
I doubled everything, ill let you know how it turns out
I am going to try it today
I hope you love it!
What if you are allergic to lemon? Could you use something else or what else would you do? Thank you
Jewel – If you’re allergic to lemon, you can certainly skip it. Lime would work, but if you need to avoid all citrus, you’ll still probably want to find a way to add some acidity. Maybe a splash of apple cider, or cider vinegar? Hope that helps!
tried it tonight my husband was soooo pleased with the salmon…this has now become his favorite salmon receipe thank you this is a 5 star receipe
I’m so so glad!
I was visiting my family and made this for my grandson. He loves salmon but has a lot of allergies and this one worked out really well. He used the leftover salmon to make fish tacos with
★★★★★
Oh, I’m so glad to hear that! And I bet that tacos would be delicious! I’ll try that next time!
Just to clarify, you preheat the oven to 375 degrees Fahrenheit right? Sorry this is my first time trying salmon outside of sushi!
Yes! That’s right 😊
My husband is not a fan of salmon but I’m trying this recipe tonight. Trying to get us on a healthy diet.
Well, fingers crossed! I hope you love it!
Made this last night for a group of friends and it was a huge crowd pleaser! The prep was also very simple, which I appreciated as the host. 🙂 Thank you!
Oh, I’m SO glad! It’s always the BEST when you have less pressure as the host!
I’ve used a variant of these recipe a good 15 times now. First time I did it exactly and I felt that honey made it too sweet. Next time I omitted the honey and added a pitch of garlic powder. I leave it to simmer for about 2 mins which helps thicken it. Other than that, I follow it exactly. My spouse absolutely loves it, it is now his favorite meal.
Thank you for sharing
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Ooh, that sounds delicious! I’ll need to try that next time. 🙂