Easy Garlic Brown Sugar Glazed Salmon

garlic brown sugar glazed salmon
Garlic Brown Sugar Glazed Salmon is absolutely our favorite way to cook this fish. We cook it all the time because it tastes great and is super easy to prepare. If you fish, especially salmon, this is definitely the recipe to go with! You will end up with a perfectly buttery fish with a crispy and caramelized finish. It will quickly become your go-to recipe that everyone will love!

The fish is coated with a wonderful brown sugar glaze that elevates the flavor tremendously. This gives it a sweet and tangy topping, that is super delicious and mind-blowing. Also, wrapping the salmon in foil when baking makes it so juicy and tender because it seals of the ingredients together.

The combination of orange, brown sugar and garlic is irresistible, and once you try it, we think it will become your favorite salmon dish!

how long does it take to bake salmon in foil?

Preheat your oven to 350 degrees. Seal the salmon in the foil and bake for 20-25 minutes. After, remove the top foil and baste some more glaze on the top and broil for another 2-3 minutes. When the salmon is done, slice it into individual portions for your family, and serve it with some green or veggies.

The flavor is incredible in this dish because the combination of butter, garlic and brown sugar give it such an amazing taste and aroma. It is the perfect recipe to feed and impress your family or guests. This is going to be a recipe that you will make again and again because it is SUPER delicious!

Easy Brown Sugar Glazed Salmon
Salmon is one of my favorite fish weather baked or grilled delicious and healthy too. I like it with my veggies and brown rice.

Prep time: 10 minutes
Cooking time: 25 minutes

Ingredients

•     4 medium scallions
•     1/4 cup tamari or soy sauce
•     1 teaspoon grated, peeled ginger (from a 2-inch piece)
•     1/4 cup olive oil
•     2 cloves garlic
•     1/4 cup packed brown sugar
•     1/4 teaspoon freshly ground black pepper, plus more for seasoning
•     2 medium lemons, divided
•     1/2 cup fresh cilantro leaves and fine stems (optional)
•     Salt
•     1 (2-pound) skin-on salmon fillet

Instructions

1. Arrange a rack in the middle of the oven and a second rack 6-inches from the broiling element. Heat the oven to 400ºF. Line a rimmed baking sheet with a sheet of aluminum foil, fold the foil in half lengthwise so there is a crease in the center, then unfold the foil.
2. Make the glaze: Thinly slice the white and light green parts of 4 scallions, keeping them separate. Reserve the greens for garnish, and place the whites in a medium bowl. Grate 2 garlic cloves, and peel and grate a 2-inch piece of ginger until you get 1 teaspoon; add both to the scallions whites. Add 1/4 cup olive oil, 1/4 cup tamari or soy sauce, 1/4 cup packed brown sugar, the juice of 1 of the lemons (about 2 tablespoons), and 1/4 teaspoon ground black pepper. Whisk until thoroughly combined and the sugar is mostly dissolved.
3. Generously season the salmon fillet all over with salt and pepper. Place skin-side down on the foil next to the foil crease.
4. Pour the glaze all over the salmon, lifting the salmon to get some of it underneath. Fold the foil over the salmon, then pinch and seal it on all three sides to create a closed packet.
5. Roast on the middle rack until the salmon is an opaque pink outside, and a light pink color inside with flesh that easily flakes, 15 to 20 minutes (15 minutes will be on the medium-rare side and 20 will be cooked through). Meanwhile, cut the second lemon into wedges and coarsely chop 1/2 cup fresh cilantro if desired.
6. Remove the salmon from the oven. Turn on the broiler. Use a fork and knife to carefully open the foil packet by cutting it down the middle and pushing the foil to the sides. Use a spoon to baste the salmon with the liquid in the packet. Broil on the upper rack until the top is dark golden brown, 1 to 3 minutes, depending on the strength of your broiler (keep an eye on it).
7. Cut the salmon into serving pieces — the meat will easily lift from the skin. Top with the scallion greens, black pepper, and cilantro if desired. Serve with the lemon wedges.

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