Recipes Ingredients Seafood Recipes Salmon Recipes Salmon with Brown Sugar and Mustard Glaze 3.4 (321) 16 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 24, 2020 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 20 mins Servings: 8 Glaze salmon with a sweet-and-tart mixture of brown sugar, red-wine vinegar, and shallots that brightens the rich fish for a quick and delicious springtime-inspired meal. Ingredients 1 tablespoon extra-virgin olive oil 1 large shallot, minced ¼ cup red-wine vinegar ¼ cup whole-grain mustard ¼ 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 ¾ pound), thick stems trimmed 1 lemon, cut into wedges, for serving Directions 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.) 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. Anna Wiliiams Cook's Notes If you like, in place of the salmon, use eight 6-ounce striped bass or halibut fillets. Print