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Under 30 Minutes

Salmon with Brown Sugar and Mustard Glaze

In place of the side of salmon, use eight 6-ounce striped bass or halibut fillets.

  • Prep:
  • Total Time:
  • Servings: 8
Salmon with Brown Sugar and Mustard Glaze

Source: Everyday Food, April 2011

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 large shallot, minced
  • 1/4 cup red-wine vinegar
  • 1/4 cup whole-grain mustard
  • 1/4 cup packed dark-brown sugar
  • Coarse salt and ground pepper
  • 1 side salmon (about 3 pounds), skin removed, cut into 8 fillets
  • 1 bunch watercress (about 3/4 pound), thick stems trimmed
  • 1 lemon, cut into wedges, for serving

Directions

  1. Heat broiler, with rack in top position. In a small saucepan, heat oil over medium-high. Add shallot and cook, stirring often until softened, 3 minutes. Add vinegar and cook until slightly evaporated, 1 minute. Add mustard and brown sugar; stir until warm and combined, 1 minute. Season with salt and pepper and remove from heat. (To store, refrigerate cooled glaze in an airtight container, up to 1 day.)

  2. Place salmon fillets on a foil-lined rimmed baking sheet and season with salt and pepper. Transfer 1/2 cup glaze to a small dish and brush on top of salmon. Broil salmon until glaze is bubbling and fish is opaque throughout, 5 to 10 minutes, depending on thickness; brush remaining glaze over fillets. Serve salmon along with watercress and lemon wedges.

Reviews (13)

  • hinsdale 5 Sep, 2013

    Prepared under the broiler. Turned out beautifully. Will make again.

  • jvgrossman 29 Apr, 2013

    GREAT! Did not broil. After reading others' reviews, decided to roast at about 375-400 for 20-25 minutes or so (very thick piece of fish.) Served over baby greens. Yum

  • jeepkitty 1 Apr, 2013

    This was great! This is something that I would make for guests! I also had a problem with the top rack of my oven being to close to the broiler-live and learn! This will definitely be in our rotation!

  • betseyp 1 Apr, 2013

    Can't wait to try this! I think I'll skip basting on the rest of the glaze with the raw fish covered-spoon like she did in the video, but otherwise it looks amazing.

  • PaulaHH 29 Mar, 2013

    Mustard is not kosher for Passover for many of us.

  • PaulaHH 29 Mar, 2013

    Mustard is not kosher for Passover for many of us. I have made salmon with dill and mustard for years. I look forward to expanding my recipe with yours after Passover.

  • PaulaHH 29 Mar, 2013

    Mustard is not kosher for Passover for many of us. I have made salmon with mustard and dill for years. I look forward to trying this recipe after Passover.

  • Jade Sophia 5 Mar, 2013

    This was SO good! The only thing I tweaked was the mustard. I added a heaping teaspoon more. Served with mushroom and onion rice, and bacon-wrapped asparagus. Perfection!

  • jkm246 28 Jan, 2013

    This was fabulous!! 10 mins under the broiler and it was cooked to perfection. This is going in the regular rotation!!

  • Shebuggs 29 Dec, 2012

    This was my first time broiling salmon. I thought the glaze was very tasty, but it did get a little burnt under the broiler by the time the fish was cooked through. Next time, I might brush with the glaze after the first five minutes of cooking are done. Otherwise, very easy and delicious recipe!

  • feedemwell 9 Aug, 2011

    This was delicious! The flavors were just right. Served it with Israeli couscous and steamed spinach w/ garlic. Very yummy!

  • SusieB1978 29 Jun, 2011

    So tasty!

  • lachampenoise 28 Jun, 2011

    à tenter au BBQ

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