Ingredients
1½ lbs salmon fillet
Olive oil, for brushing
Salt, to taste
Ground black pepper, to taste
½ cup soy sauce
½ cup brown sugar
4 garlic cloves, minced
3 Tbsp lemon juice
¼ cup salted butter
½ tsp salt
½ tsp ground black pepper
Instructions
- Bring salmon to room temperature by removing it from the fridge 10–15 minutes before cooking. Preheat oven to 375°F (190°C).
- Place the salmon skin-side down in a baking dish. Brush with olive oil and season lightly with salt and pepper.
- In a small saucepan over medium heat, combine soy sauce, brown sugar, garlic, lemon juice, butter, salt, and pepper. Stir until melted and smooth, about 2–3 minutes. Do not boil.
- Pour the glaze over the salmon, cover with foil, and bake for 10–25 minutes depending on the thickness of the fish.
- Optional: For extra caramelization, remove the foil and broil for 2–3 minutes at the end.
- Remove from oven and let rest a couple of minutes. Transfer to a serving platter, spoon remaining glaze over the top, and garnish with chopped green onions or fresh herbs if desired.
Notes
- For a spicy version, add ½ tsp red pepper flakes or a dash of Sriracha to the glaze.
- To give it a teriyaki twist, replace half the brown sugar with honey and add 1 Tbsp grated ginger.
- Enhance brightness by stirring in 1 tsp orange or lime zest to the glaze.
- Leftovers can be stored in the refrigerator for 3–4 days in an airtight container.
- Reheat gently in a 325°F oven for 8–10 minutes or microwave on low power with a damp paper towel.
- Use thawed, dry salmon for best glaze adherence if using frozen fish.
- Prep Time: 12 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 14g
- Sodium: 890mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 75mg
