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Salmon with Brown Sugar and Mustard Glaze


Glaze salmon with a sweet-and-tart glaze of brown sugar, red-wine vinegar, and shallots that brightens the rich fish for a quick and delicious springtime-inspired meal.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, April 2011


  • 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


  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.

Cook's Notes

If you like, in place of the salmon, use eight 6-ounce striped bass or halibut fillets.

Reviews Add a comment

  • barbaraland1fr
    8 JUL, 2017
    Can't wait to try receipe
  • peavymm
    13 NOV, 2015
    This recipe works great! For those who are worried about their salmon glaze burning by the time the fish is cooked through, be aware that in fine dining salmon is very rarely cooked through all the way (tuna is another fish like this). Cook your salmon to your usual beef steak preference and you will be well rewarded by a better flavor and texture (perfectly safe). Only cook your salmon all the way through if its quality or cleanliness is suspect or if you must because of religious reasons.
  • JenCooks1
    1 JUN, 2015
    Works great on the grill too! Just made this with salmon on the grill. After oiling the grill, placed the salmon top side down and grilled it for a few minutes over medium heat. Turned it over, basted it with the glaze, then finished on the grill. Absolutely wonderful: highly recommend!
  • 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!
  • MS12062585
    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.
  • plhh1019netsca
    29 MAR, 2013
    Mustard is not kosher for Passover for many of us.
  • plhh1019netsca
    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.
  • plhh1019netsca
    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.