Brown Sugar Salmon Food

BROWN SUGAR SPICED SALMON

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with foil.
• In a small bowl, mix together the brown sugar, chile powder, salt and pepper. Put the salmon on the baking sheet. Evenly distribute the sugar-spice mixture over the top of the fillets.
• Bake for 10 to 15 minutes, depending on thickness and desired doneness.

THE BEST BAKED SALMON

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
• Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.

SALMON WITH BROWN SUGAR GLAZE

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source; prepare the rack of a broiler pan with cooking spray.
• Season the salmon with salt and pepper and arrange onto the prepared broiler pan. Whisk together the brown sugar and Dijon mustard in a small bowl; spoon mixture evenly onto top of salmon fillets.
• Cook under the preheated broiler until the fish flakes easily with a fork, 10 to 15 minutes.

BROWN SUGAR SALMON

Steps:

• Combine brown sugar, maple syrup, and soy sauce in a glass dish. Add salmon and marinate in the refrigerate for 20 minutes, turning salmon after 10 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Remove salmon from marinade, letting excess drip off, and place on a baking sheet. Discard excess marinade.
• Bake in the preheated oven until salmon flakes easily with a fork, about 20 minutes.

SALMON WITH BROWN SUGAR AND MUSTARD GLAZE

Steps:

• On the side burner, melt the brown sugar, honey and butter in a small saute pan over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool.
• Preheat grill to medium heat. Brush salmon with vegetable oil and season with salt and pepper to taste. Place the salmon skin side down on the grill. Coat the flesh of the salmon fillets with the brown sugar mixture. Grill for 6 to 8 minutes to medium doneness, turning once after 5 to 6 minutes.

BROWN SUGAR GRILLED SALMON

Steps:

• sprinkle fillets with salt, lemon pepper and garlic powder to taste.
• Combine soy sauce, brown sugar, water and oil.
• Marinate fish in soy mixture for 2 hours or more.
• remove from marinade.
• Grill for 7 minutes per side.

SALMON WITH BROWN SUGAR GLAZE

Steps:

• In a small saucepan over medium heat, cook and stir the brown sugar, butter and honey until melted. Remove from the heat; whisk in the oil, mustard, soy sauce, salt and pepper. Cool for 5 minutes., Place salmon in a large foil-lined baking pan; spoon brown sugar mixture over top. Bake at 350° for 20-25 minutes or until fish flakes easily with a fork.

BAKED BROWN SUGAR SALMON

Steps:

• Mix brown sugar, melted butter, soy sauce and sherry together in a small bowl.
• Place salmon fillets in a baking dish and pour brown sugar sauce over top. Allow to sit at room temperature for 1 hour.
• Preheat the oven to 400 degrees F (200 degrees C).
• Bake in the preheated oven until salmon flakes easily with a fork, about 10 minutes.

SALMON WITH BROWN SUGAR AND MUSTARD GLAZE

Steps:

• 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.

PEPPERY BROWN SUGAR SALMON

Steps:

• Preheat oven to 425°F.
• Pat the salmon fillets dry.
• Brush with melted butter.
• Combine the seasonings in a small bowl and mix.
• Sprinkle the seasonings over the salmon and press down gently.
• On a lightly greased baking sheet, bake for 20-25 minutes. I typically line the baking sheet with foil for easy cleanup.

BROWN SUGAR-GLAZED SALMON

Steps:

• Preheat oven to 425°. Cut salmon into 4 portions; place in a foil-lined 15x10x1-in. pan. Sprinkle with salt and pepper. Roast 10 minutes. Remove from oven; preheat broiler., In a small saucepan, mix remaining ingredients; bring just to a boil. Brush over salmon. Broil 6 in. from heat until fish just begins to flake easily with a fork, 1-2 minutes.

BROILED SALMON WITH BROWN SUGAR

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Combine brown sugar and soy sauce in a small bowl.
• Heat oil in a pan over medium-high heat. Saute onion, salt, and pepper in the hot oil until soft, 5 to 7 minutes. Transfer to sugar mixture and mix together. Place salmon fillets on a rimmed baking sheet.
• Cook salmon in the preheated oven for 10 minutes. Turn over and drizzle with 1/2 of the sugar mixture. Continue to broil until salmon is opaque throughout and easily flaked with a fork, 5 to 10 minutes more. Serve with remaining sugar mixture.

BROWN SUGAR-GLAZED SALMON

Steps:

• Cut salmon width-wise into 4 pieces; Place in a foil-lined(release foil works great)15x10x1-inch baking pan; sprinkle with salt & pepper. Bake uncovered at 425 degrees for 10 minutes.
• Meanwhile, in a small saucepan, combine the brown sugar, soy sauce, mustard and vinegar; bring to a boil.
• Brush evenly over salmon; broil 6-inches from heat for 1 to 2 minutes or until fish flakes easily with a fork, enjoy.

BROWN SUGAR-CURED SALMON

Steps:

• Pat fish dry with paper towels. In a small bowl, combine sugar, salt, pepper, spices and zest. Rub mixture all over fish. Place in a dish, cover and let cure in the fridge for at least 4 hours and preferably 8 hours. Rinse fillets and pat dry. Generously oil salmon.
• Light the grill. Once coals are hot, scatter drained hickory chips over coals. (If you're using a gas grill, place them in a disposable metal pan on the grill next to the salmon.)
• Place salmon flesh-side down on grill and cover, closing top vent so not much smoke is released. Smoke salmon, covered, for about 5 to 6 minutes, then flip. (If the fish is sticking to the grill grate, then it's not ready to flip. Cook for another 3 to 10 minutes, depending upon how hot your fire is. The fish is done when the interior is medium pink and exterior crisp and smoky. Serve with lemon wedges.

BROWN SUGAR BBQ-GLAZED SALMON

Steps:

• Heat greased grill to medium-high heat.
• Mix first 3 ingredients until blended.
• Grill fish 4 min. on each side. Brush generously with sauce. Grill 2 to 4 min. or until fish flakes easily with fork, turning occasionally and brushing with remaining sauce.