Brown Sugar Salmon is an easy, flavorful way to prepare fresh salmon. The fillet is baked with a simple topping of brown sugar, butter and a few seasonings, making it a perfect 30-minute meal for busy weeknights.
How to Cook Salmon in the Oven
Baking salmon in the oven is simple and mostly hands-off. For this recipe, use a 2 to 2 1/2 pound salmon fillet. Skin-on or skin-off both work; skin-on helps hold the fillet together while cooking.
Preheat the oven to 425ºF. Remove the salmon from packaging and pat it dry with a paper towel. Line a baking sheet with foil and lightly spray it with cooking spray for easier cleanup.
Season the salmon evenly with garlic powder and sea salt. Sprinkle the brown sugar over the top, then arrange 1-tablespoon slices of butter across the fillet. As the salmon cooks, the butter melts and bastes the fish, keeping it moist and adding flavor.
Lift the foil on both sides to form a loose tent over the salmon, then crimp the ends to seal the packet. This traps steam and helps the salmon cook gently.
How Long to Cook Salmon in the Oven
Place the foil-wrapped salmon on a baking sheet and bake at 425ºF for 20–25 minutes. The salmon is done when it turns a lighter pink and flakes easily when tested with a fork. If the center still looks undercooked, reseal the foil and bake an additional 10–15 minutes as needed.
For a more precise check, use an instant-read thermometer. Aim for an internal temperature between 125ºF and 135ºF for moist, tender salmon; the USDA recommends 145ºF, but that can produce a drier result. I like to remove the salmon at about 130ºF, then let it rest 5 minutes—the residual heat will finish cooking it.
Carefully open the foil tent; watch for hot steam. Spoon the melted brown sugar and butter over the fillet and, if you like, sprinkle with freshly chopped parsley before serving.
How to Store Leftover Salmon
Store any leftovers in an airtight container in the refrigerator for 3–4 days. To freeze, cool completely, place in a plastic freezer bag or vacuum-sealed bag, and freeze up to 3 months. Thaw in the refrigerator before reheating gently.
Brown Sugar Salmon – Recipe Card
Ingredients
- 2–2 1/2 pounds salmon, skin on or off
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1/4 cup brown sugar
- 4–5 tablespoons butter
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Preheat oven to 425ºF. Line a baking sheet with two layers of foil and spray lightly with cooking spray.
- Pat the salmon dry and place it on the foil. Season with sea salt and garlic powder.
- Sprinkle brown sugar evenly over the top of the fillet.
- Slice butter into 1-tablespoon pieces and distribute across the salmon.
- Lift the foil sides to form a tent and pinch the ends to seal, allowing room for steam.
- Bake for 20–25 minutes, until the salmon flakes easily with a fork or reaches your desired internal temperature.
- Remove from the oven, open the foil carefully, and spoon the melted brown sugar-butter over the salmon. Let rest 5 minutes.
- Garnish with chopped parsley if desired and serve.
Nutrition (per serving)
Brown Sugar Salmon is a great go-to when you want a simple, crowd-pleasing dinner that requires minimal prep and few ingredients.
What to Serve with Oven-Baked Brown Sugar Salmon
Pair this salmon with simple, complementary sides such as garlic butter broccoli, a crisp garden salad, or sautéed asparagus with lemon for a balanced, satisfying meal.
- Garlic Butter Broccoli
- Greek Garden Salad
- Sautéed Asparagus with Lemon