Tender, flaky salmon with brown sugar is ready in under 25 minutes!
It bakes in 12 minutes tops and is full of health benefits (hello,Omega-3s and DHA).
I Didnt Always Love Salmon
I once loathed fish.
Simply Recipes / Ciara Kehoe
Fast forward about 15 years, my husband and I moved to Brooklyn.
Our new home was around the corner from a little fish shop calledFish Tales.
This is where my love affair with salmon began.
Simply Recipes / Ciara Kehoe
The fish was so fresh and so buttery even baked with just salt and pepper.
I hope this small victory story allows you to put your trust me.
Youre going to love this baked salmon with brown sugar glaze!
Simply Recipes / Ciara Kehoe
The Best Salmon for Baking
The good news is that all salmon are well suited for baking.
There are many varieties to choose from, like coho or chinook.
My only advice is to buy the best quality salmon that you might afford.
Simply Recipes / Ciara Kehoe
The skin is very flavorfulthose of you who are fans know it is edible.
Whether you like to eat it or not,I recommend buying and baking salmon with the skin on.
It provides a barrier between the fish and the hot pan, protecting the fish.
Simply Recipes / Ciara Kehoe
The foil will prevent the skin from sticking to the sheet pan, making clean up a lot easier.
I like mine still silky pink in the middle and a little crisp on the top.
Perfectly cooked salmon flakes easily when gently pressed.
Simply Recipes / Ciara Kehoe
Weve all done it.
You buy fresh salmon with the best intensions and then dont quite get to cooking it right away.
Cook fresh salmon within 1 to 2 days of purchasing.
Simply Recipes / Ciara Kehoe
you could freeze it too!
Simply wrap it with plastic wrap, then with a tight layer of foil.
Remove as much air as possible as you wrap the fish.
Simply Recipes / Ciara Kehoe
Freeze it for up to 2 months.
Defrost it in the fridge for up to 24 hours before you cook it.
Skip this step if you prefer not to eat the skin.
Simply Recipes / Ciara Kehoe
Place the filets, skin side-down and with space between each filet, on the prepared sheet pan.
Spoon the glaze onto the filets, making sure it fully covers the tops.
Use the back of the spoon to spread it out.
Bake until the tops are golden brown and crispy in spots.
Use a spatula to transfer the salmon onto plates and serve warm.
Store leftovers in the fridge for up to 4 days.
To reheat, place it on a foil-lined sheet pan and bake it slowly at 300F until warmed through.
This low and slow method will prevent the salmon from drying out too much.
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