Honey Brown Sugar Glazed Salmon

May 24, 2017 by Emily 38 Comments

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!)

We LOVE this gorgeous honey & brown sugar glazed @alaskaseafood salmon! It's the perfect blend of sweet, tangy, and fresh! #ad #ic #askforalaska

This post was sponsored by Alaska Seafood as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

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.

Gorgeous Wild Caught @alaskaseafood Salmon just ready for a glaze! #askforalaska #ic #ad

We make this Honey & Brown Sugar Salmon ALL the time. SO good!

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.

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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.