Salmon with Brown Sugar and Mustard Glaze

321 Ratings
  • 5 65
  • 4 84
  • 3 103
  • 2 57
  • 1 12

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.

Everyday Food, April 2011

Gallery

Read the full recipe after the video.

Recipe Summary test

prep:
15 mins
total:
20 mins
Servings:
8
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Ingredients

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.)

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  • 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.

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Reviews (17)

321 Ratings
  • 5 65
  • 4 84
  • 3 103
  • 2 57
  • 1 12
Martha Stewart Member
05/07/2020
Absolutely love this recipe, I can't count how many times I have made this for myself and friends. The salmon is utterly delicious in a simple salad using some left over mustard glaze as a salad dressing.
Martha Stewart Member
04/13/2019
Absolutely love the flavour of this salmon dish ..... and for busy moms or tired grandmothers .... here is a FAST foolproof gourmet dish for family and/or guests 💕💕💕👍
Martha Stewart Member
07/08/2017
Can't wait to try receipe
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Martha Stewart Member
11/13/2015
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.
Martha Stewart Member
06/01/2015
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!
Martha Stewart Member
09/05/2013
Prepared under the broiler. Turned out beautifully. Will make again.
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Martha Stewart Member
04/29/2013
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
Martha Stewart Member
04/01/2013
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!
Martha Stewart Member
04/01/2013
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.
Martha Stewart Member
03/29/2013
Mustard is not kosher for Passover for many of us.
Martha Stewart Member
03/29/2013
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.
Martha Stewart Member
03/29/2013
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.
Martha Stewart Member
03/05/2013
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!
Martha Stewart Member
01/28/2013
This was fabulous!! 10 mins under the broiler and it was cooked to perfection. This is going in the regular rotation!!
Martha Stewart Member
12/29/2012
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!
Martha Stewart Member
08/09/2011
This was delicious! The flavors were just right. Served it with Israeli couscous and steamed spinach w/ garlic. Very yummy!
Martha Stewart Member
06/29/2011
So tasty!
Martha Stewart Member
06/28/2011
à tenter au BBQ
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