Brown Sugar Spiced Salmon
Sweet, savory and just a little spicy, this brown sugar salmon is one of my favorite ways to turn a simple salad into a full meal. A quick rub of dark brown sugar, chili powder, salt and pepper creates a beautifully caramelized coating as the salmon bakes. It's incredibly easy, requires just a handful of ingredients and pairs especially well with Cape Cod Salad.
Servings: 4
Prep Time: 5 minutes
Cook Time: 15-20 minutes
Total Time: 20-25 minutes
Ingredients
4 (8-ounce) salmon fillets
½ cup packed dark brown sugar
1 tablespoon chili powder
1 teaspoon Diamond Crystal kosher salt
½ teaspoon freshly ground black pepper
Instructions
Preheat the oven. Preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil.
Make the spice rub. In a small bowl, combine the dark brown sugar, chili powder, kosher salt and black pepper. Mix until evenly combined, breaking up any clumps of brown sugar.
Season the salmon. Place the salmon fillets on the prepared baking sheet, skin-side down if using skin-on fillets. Sprinkle the brown sugar spice mixture evenly over the tops of the fillets, using enough to create a generous, even coating. You may have leftover spice rub.
Bake the salmon. Transfer to the oven and bake for 15–20 minutes, depending on the thickness of the fillets, until the salmon is cooked to your preferred doneness. For a fully cooked, food-safe temperature, the thickest part should reach 145°F.
Remove from the oven and let rest briefly before serving.
Serving Suggestions
Serve With:
Cape Cod Salad
Steamed jasmine or brown rice
Roasted asparagus or green beans
Grilled summer vegetables
Roasted potatoes
A simple arugula salad
Storage
Store leftover cooked salmon in an airtight container in the refrigerator for up to 3–4 days.
Store any unused spice rub that has not touched raw salmon in an airtight container in a cool, dry pantry for up to 3 months for best flavor.
Maddie's Tip
Make extra spice rub! This is one of those seasonings that's worth keeping in your pantry. The recipe makes more than you'll likely need for four fillets, so save the rest in a small airtight jar for an easy weeknight dinner. Just make sure to portion out what you need before seasoning raw salmon so the remaining rub stays fresh and safe to use.
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