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–+ servings
A plate with salmon and broccoli on it.

Brown Sugar Salmon Recipe

Course: Main Course
Cuisine: Seafood
Prep Time: 10 minutes
Cook Time: 20 minutes
Marinade Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 4
Calories: 578kcal
Author: Becky Hardin
This brown sugar salmon is so flavorful, so sweet, so crunchy...it's just plain delicious! Serve it along with veggies, salad, rice, or another favorite side dish.
Step-by-step photos can be seen below the recipe card.
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Equipment

Ingredients

  • ½ cup brown sugar
  • 1 cup low-sodium soy sauce
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon minced garlic
  • ½ teaspoon ground black pepper
  • 2 tablespoons bourbon (optional)
  • ½ cup chopped pecans toasted
  • 2 pounds salmon filets

Instructions

For the Marinade

  • Combine all ingredients except the pecans and salmon in a bowl.
    ½ cup brown sugar, 1 cup low-sodium soy sauce, 2 teaspoons Worcestershire sauce, 1 teaspoon minced garlic, ½ teaspoon ground black pepper, 2 tablespoons bourbon
    A bowl filled with a sauce on a white surface.
  • Place half of the marinade and the salmon in a Ziplock bag. Squeeze out the air and zip the bag tightly.
    2 pounds salmon filets
    A piece of salmon in a plastic bag with sauce on it.
  • Set aside the other half of the marinade to use as a glaze.
  • Marinate the Salmon for 1-3 hours. Flip the bag every ½ hour or so to marinate evenly.

For the Glaze

  • Place the remaining half of the marinade in a small saucepan on the stove.
  • Bring to a boil, then reduce the temperature to low and simmer until the mixture thickens and reduces a little.
    A spoon is in a cup of sauce.
  • While the glaze is simmering, preheat the oven to 400°F.

For the Pecan Topping

  • Place the chopped pecans on a flat baking sheet which has been covered with aluminum foil or parchment paper.
    ½ cup chopped pecans
    Pecans on a baking sheet.
  • Toast the pecan for 3-5 minutes, until they darken a little and they start to smell sooo good. Watch closely - the nuts can burn quickly!
    Pecans on a baking sheet.

For the Salmon

  • Cover a baking dish or pan with aluminum foil and spray the foil-covered pan with nonstick spray.
    A square baking pan covered in aluminum foil.
  • Take the salmon out of the marinade and discard the marinade.
  • Place the Salmon (skin-side down) on the prepared pan.
    A piece of salmon is sitting on a piece of foil.
  • Sprinkle the salmon with the toasted pecans pressing the pecans firmly into the salmon.
    Smoked salmon with pecans on tin foil.
  • Brush or spoon ⅓ of the glaze onto the salmon.
    A piece of salmon on a piece of foil.
  • Place the salmon in the oven and bake for 20-25 minutes, until the salmon flakes easily. Re-glaze the salmon with the glaze every 8-10 minutes (about 3 times).
    A piece of salmon in foil on a table.

Video

Notes

  • I recommend wild-caught Alaskan salmon for the best taste. Make sure to remove any bones!
  • The easiest way to see if your salmon has finished cooking is to gently press down on the top of the fillet with a fork or your finger. If the flesh of the salmon flakes, it's finished cooking.
  • The proper internal temperature of cooked salmon is 145°F.
Storage: Store brown sugar salmon in an airtight container or Ziplock bag in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 0.5pound | Calories: 578kcal | Carbohydrates: 33g | Protein: 52g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 10g | Cholesterol: 125mg | Sodium: 2442mg | Potassium: 1459mg | Fiber: 2g | Sugar: 28g | Vitamin A: 102IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 3mg