Roasted Salmon Glazed With Brown Sugar and Mustard

By Sam Sifton

Updated September 9, 2025

  • Linda Xiao for The New York Times
Media 1 of 1
Total Time
15 minutes
Rating
5(22,319)
Comments
Read comments

This is what we call around here a no-recipe recipe, the sort of meal you can cook once off a card and you'll know it by heart: salmon glazed with brown sugar and mustard. The preparation could not be simpler. Heat your oven to 400. Make a mixture of Dijon mustard and brown sugar to the degree of spicy-sweetness that pleases you. Salt and pepper the salmon fillets. Place them skin-side down on a lightly oiled, foil-lined baking sheet, slather the tops with the mustard and brown sugar glaze and slide them into the top half of your oven. They ought to be done in 12 minutes or so, and they pair beautifully with simple braised greens.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:Number of servings vary

  • Salmon fillets, preferably wild or farmed organically

  • Dijon mustard

  • Brown sugar

  • Salt and black pepper

Ingredient Substitution Guide
Nutritional analysis per serving

1 gram carbs; 54 milligrams cholesterol; 212 calories; 4 grams monosaturated fat; 4 grams polyunsaturated fat; 3 grams saturated fat; 13 grams fat; 237 milligrams sodium; 20 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Heat your oven to 400 degrees.

  2. Step 2

    Make a mixture of Dijon mustard and brown sugar to the degree of spicy-sweetness that pleases you. Salt and pepper the salmon fillets.

  3. Step 3

    Place the salmon fillets skin-side down on a lightly oiled, foil-lined baking sheet. Slather the tops of the fillets with the mustard and brown sugar glaze and slide them into the top half of your oven. Roast for about 12 minutes, then serve.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
22,319 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Figaro

First, don't oil the foil. You want the skin to stick to it when your remove the fillets. Second, don't roast, broil. Put the oven shelf up as high as it goes & preheat the broiler. Third, use the coarse, country Dijon; it adds more zip. How much? Depends on how much salmon you're cooking. For 2-6 oz fillets, I used about 2 heaping TB Dijon; added brown sugar until I liked the taste. I universally broil salmon fillets for 6 min, no more. Served this one with stir-fried spinach with pine nuts.

Jean Hunter

This is essentially the same recipe I have been making for years, a real go-to. Only difference is that I add 1 tsp of ground ginger to the mustard/brown sugar mix. Gives it a bit more zip.

Paul Broeker

This is going into my rotation for the easiest and nicest salmon dish on my roster. I probably went 4 parts brown sugar 1 part Dijon mustard, the marinade was a think paste in the end. Which means it stuck to the salmon beautifully and caramelized very quickly for a nice crunchy crust.
Please try this out!

PKG

I make this with a whole filet. Feeds a big group. So easy and so yummy!! Good to eat at room temp but don’t cover. I’ve added many different tastes - sesame oil, chili oil, ginger. Sooooo good!!

Eric B

Loved the simplicity of this recipe. I make salmon a lot. I always blacken the skin on salmon when cooking. I salted and peppered both sides of the salmon filet then seared in a hot cast iron pan for 2-3 minutes, then cover with the mustard / sugar mix and put in the oven for another 5 - 10 minutes depending on how rare you like your salmon. Delicious.

ANF

Just made this again - this time using maple syrup as the sweetener. Proportions? Squeezed in Dijon. Added a little syrup. Tasted. Added a little more syrup. Tasted. Liked it. And we did use Pacific Northwest wild salmon which for the last 10 years of moving to Oregon is the only kind of salmon we purchase - directly from the fisherpeople at the markets. I love the flavor plain but as I eat some almst every week I enjoy variety.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.