Broiled Salmon with Brown Sugar Mustard Glaze
A quick, elegant salmon dish that combines sweet brown sugar with tangy Dijon mustard for a caramelized glaze. The boneless fillet roasts until tender, then finishes under the broiler for a golden, slightly charred crust. The glaze creates a flavor contrast—rich sweetness balanced by mustard's bite—while the fish stays moist inside. This is ideal for weeknight dinners or entertaining when you need something impressive fast. What sets this version apart is the two-stage cooking method: roasting ensures the salmon cooks through gently, while broiling adds textural depth and visual appeal without drying the flesh.
Ingredients
- ¼ cup brown sugar
- 2 tablespoon Honey Dijon mustardregular yellow mustard1:1condiment
less sweet
- 1 boneless salmon filletskin-on salmon fillet1:1fish
skin adds richness and prevents sticking
- salt(optional)
- ground black pepper(optional)
Instructions
- 1
Preheat oven to 400 degrees F.
- 2
Place boneless salmon fillet in a baking dish and season both sides with salt and ground black pepper.
- 3
Whisk together brown sugar and Honey Dijon mustard in a small bowl.
- 4
Coat salmon generously with glaze mixture, covering both sides.
- 5
Bake for 20 minutes.
- 6
Turn on broiler and cook for 10 minutes or until golden brown.
- 7
Cool and serve.
Tips
Watch closely during broiling—it takes only 10 minutes for the glaze to caramelize and brown. Oven broilers vary; start checking at 7 minutes to prevent burning the delicate fish.
Whisk brown sugar and mustard thoroughly before applying so the glaze adheres evenly and cooks uniformly. A lumpy mixture won't coat or brown as well.
Let the salmon rest 2-3 minutes after cooking before serving. This allows carryover cooking to finish and helps retain juices, keeping the fillet moist.
Good to Know
Refrigerate leftovers in an airtight container up to 2 days. Reheat gently in a 300°F oven for 8 minutes to avoid drying.
Mix glaze and season salmon up to 4 hours ahead. Assemble and bake just before serving for best broiler results.
Serve over steamed rice, roasted vegetables, or a fresh green salad with lemon vinaigrette.
Common Mistakes
Skip broiler prep—leave it off during roasting so it's fully heated when needed, preventing uneven browning.
Use cold glaze straight from mixing—the cool bowl will slow cooking. Let it come to room temperature before applying.
Crowd the baking dish with other items—salmon needs air circulation to cook and brown evenly.
Substitutions
skin adds richness and prevents sticking
less sweet
FAQ
Can I use frozen salmon for this recipe?
Yes. Thaw completely in the refrigerator overnight before cooking. Pat dry with paper towels to help the glaze adhere better and ensure even browning during broiling.
What if I don't have Honey Dijon mustard?
Regular yellow mustard works at a 1:1 ratio, though you lose the honey sweetness. To compensate, add 1 teaspoon honey or maple syrup to the glaze. Spicy brown mustard adds depth but changes flavor profile.
How long does leftover broiled salmon keep?
Refrigerated in an airtight container, up to 2 days. Do not freeze; the texture becomes mushy when thawed. Reheat gently at 300°F for 8 minutes to avoid overcooking the delicate fish.