My family loves this easy salmon recipe. It takes minutes to prepare, and you’ll love the brown sugar glaze on top. One of my favorite salmon recipes, this baked salmon is easy to turn into a sheet pan dinner. Simply toss a handful of veggies onto the sheet pan and bake them alongside it!
Key Ingredients
Salmon: Any salmon fillet will work for this baked salmon recipe. I especially love salmon with a higher fat content, like sockeye, king, and coho. Salmon with a higher fat content stays soft and moist after it is baked. Brown sugar: It adds sweetness, and it lightly caramelizes in the oven. You don’t need a lot — one tablespoon for four large fillets is plenty. Lemon: A bit of lemon zest adds a pop of flavor. We use our microplane to zest the lemon. Then, we use the zested lemon for serving. A squeeze of fresh lemon juice just before serving is a must. Smoked paprika: It adds a smoky-sweet flavor and color to the salmon spice rub. For a spicier rub, try a little chipotle powder or cayenne (1/8 to 1/4 teaspoon should do it). Veggies: Since we bake our salmon fillets on a large baking sheet, we have some space left for veggies. Choose a quick-cooking veggie, such as green beans, zucchini, asparagus, snap peas, broccolini, or cherry tomatoes.
How to Make Brown Sugar Baked Salmon
This baked salmon is tender, moist, and soft in the middle. Add our brown sugar spice rub, and the outside becomes lightly caramelized, sweet, and a bit smoky. We love it! I use the same salmon rub when making cedar plank salmon and love its simplicity. All you need to do is mix brown sugar with lemon zest, salt, and smoked paprika. Then rub it all over your salmon fillets (I’m pretty generous with it). Add your salmon to a sheet pan and bake it in the oven until done. I use a 400°F oven for this baked salmon recipe, which means it usually takes between 15 and 20 minutes. Remember, you can turn this into a sheet pan dinner, and add your favorite veggies to the baking sheet. I’ve shared suggestions below. When baking salmon, you can tell it’s ready to come out of the oven when the flesh is somewhat opaque and flakes easily when you insert a fork into it. If you have an internal thermometer, use it! I take my salmon out when it reads 125°F, which means it will be a slightly darker pink in the middle.
Storing Brown Sugar Baked Salmon
Baked salmon can be stored in an airtight container in the refrigerator for up to 4 days. It can also be frozen in an airtight container or freezer bag for up to 3 months. Thaw it overnight in the refrigerator before reheating. To reheat, bake in a preheated oven at 325°F (165°C) for 10 to 15 minutes.
What to Serve with Brown Sugar Baked Salmon
Since we bake our salmon fillets on a large baking sheet, we have some space left for veggies. I love sheet pan dinners! This salmon recipe needs 15 to 20 minutes in the oven, perfect for green beans, asparagus, zucchini, snap peas, peppers, onions, broccolini, or cherry tomatoes. If you prefer heartier vegetables, partially bake them first. Add the salmon for the last 15 to 20 minutes of cooking, adjusting the total baking time based on your chosen veggies. For example, broccoli, cauliflower, and Brussels sprouts take 20 to 25 minutes, while root vegetables and winter squash take 30 to 45 minutes. More side dishes for baked salmon include corn salad, mashed sweet potatoes, cilantro lime rice, and my favorite quinoa salad. 1 teaspoon olive oil 1 tablespoon brown sugar 1 teaspoon lemon zest 1/4 teaspoon fine sea salt 1/2 teaspoon smoked paprika or substitute chipotle powder for a spicier version Half of a lemon, quartered 1 tablespoon olive oil Salt and fresh ground black pepper 2Mix the brown sugar, lemon zest, 1/4 teaspoon of salt, and the smoked paprika in a small bowl. 3Pat the salmon fillets dry and rub them with olive oil. 4Scatter the brown sugar rub over the salmon, and gently massage it into the fish. Swipe the skin side of the salmon through any spice rub that’s fallen onto the cutting board. If you have the time, marinate the salmon for 10 to 15 minutes. 5Add the salmon fillets, skin-side down, to the baking sheet. 6Toss the beans with a tablespoon of olive oil and 1/4 teaspoon salt, and then scatter them around the salmon on the baking sheet. 7Bake the salmon until it is cooked through, 12 to 15 minutes, depending on its thickness. We cook salmon until an instant-read thermometer inserted into the thickest part reads 125°F. 8Serve with lemon wedges on the side for squeezing over the salmon.
