Roasted Salmon Glazed With Brown Sugar and Mustard Recipe (2024)

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.

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.

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!

Add a dash of bourbon to the mustard/brown sugar glaze. Yum!

It would be extremely helpful for you to have given a little idea of a proportion of Dijon to sugar to start with. Equal parts? Ratio? Come on...

If they had given a ratio, half the readers would have said it was either too mustardy or half would have thought it too sweet, or...too...blah. If you like sweet glazes, you make it sweet. If you don't like sweet glaze, then maybe you should ask yourself "why am I making this recipe"? Same thing going on in the comments for the "Crusty Macaroni & Cheese" recipe NYT ran the other day. Readers double or tripling the milk and then comment they didn't like it. LOL

I use a mixture of maple syrup and dijon which also works beautifully. Sometimes I add garlic and/or ginger.

Never waste a good piece of fish by broiling it. Roast it. Broiling dries out the surface exposed to intense heat, and the longer you broil the more overcooked (dryer) the fish gets within. By the time the center of the piece of fish is cooked sufficiently -- whether rare for salmon or more well done for halibut, for example -- the drying process from intense heat exposure has crept well into the fish. For succulent fish, roast, don't broil.

Maybe it doesn't apply in this recipe, but for anyone who doesn't know this, skin-on salmon when pan-fried is absolutely delicious. It's tender yet super crisp like a potato chip.

I agree with the person who suggested broiling it at the end. A 400 degree oven leaves the mustard combo a little bit mushy and the last minute broil should crisp it up.

I almost always ruin the salmon, but this time I was a rock star. I added a tinge of bourbon to the glaze, cooked at 425 for about 6 minutes, then finished under the broiler. Heavenly and so, so easy. Thanks Sam!

Don't oil the foil. 50-50 brown sugar and mustard. Add a little bourbon and grated ginger. Bake at 425 for about 6 min then finish under broiler.

What a simple, and amazing recipe. I followed it mainly as is with a few tweaks: roast at 425 for 6-7 mins, and a few mins on broil. The ratio for the marinade was about 50:50 it was a nice paste slathered over the fillets. The result was juicy, beautifully done, great tasting salmon. The suggestion to accompany with braised greens was perfect. Bravo Mr. Sam Sifton! Thank you.

Made with three parts brown sugar and one part Dijon mustard. Baked for 10 minutes and then broiled for 2. Came out overdone, so probably will only bake for 6-8 and then broil to finish.

Having never cooked fish before, this recipe was boggling. But: The other community notes that suggested about 4 to 1 ratio of sugar to mustard were right on, along with the note to cook for about 10 minutes, then broil for an additional 3-6 minutes, depending on the thickness of your salmon. I checked everything with a thermometer at the end. Everyone loved it, so don't be put off by the utter lack of directions (or, hey NYT, maybe add some kind of direction for newbie salmon cooks?)

This has become an almost weekly addition to our menu. I’ve found 15 minutes in the under the broiler is best.

A nice variation from my usual roasted salmon with lemon and dill. I read many of the notes (I love reading what other cooks do to personalize a recipe); used a mix of regular and whole seed Dijon mustards (about 1.5 T) and about 2 T brown sugar. Lacking bourbon (some cooks added), I splashed a bit of Irish whiskey into the mix. I didn’t oil my foil, as I don’t like to eat the skin; roasted at 400 for 12 minutes - perfectly cooked with very pleasant, slightly sweet flavor. I loved it.

I agree with the reader who adds ginger. I prefer fresh ginger blended with the sugar and mustard in a ninja, but dried will do in a pinch. It’s that extra something to elevate it from good, speedy dinner to something you’re excited to make even when you have time for something more involved.

So many people have great suggestions for sides, but I think asparagus with a squeeze of lemon and salt is the way to go! Just as simple and just as delicious. A spring green or herb salad is good as well. Unless you’re working with a very reputable source of frozen salmon, this is ideally a summer meal when Alaskan wild-caught salmon is in season, served with veggies to match.

This is excellent. I just want to mention if you add a cup of chopped walnuts and a mixture of Dijon and brown mustards, the drippings taste like crackling candy.

I put a little bit of smoked paprika and honey into the glaze as I wasn’t digging it with just brown sugar and Dijon. Next time I would honestly coat the salmon and let it marinate in the fridge for about 30 minutes.

Added a little olive oil to the sugar and Dijon to try and cut the spice for a 4 year old. Don’t know if it made a difference but it turned out good! Kid got upset that his brother was eating eggs instead and only ate a few bites.

Very good! Rasted at 425 for 10 m with 2 minutes under broiler.Pat made with a ratio of 2:1 mustard to b sugar

If ppl want a reference point for the Dijon to Brown Sugar ratio — I used: ~1 tablespoon Brown sugar (used an actual spoon though) ~1 teaspoon Dijon The result was on the sweet side and just the right amount of moist imo. Did not broil.

I recommend roasting for 10-11 minutes, not 12. It will be a regular in my diet.

Keep the glaze light (thin covering). Everyone loved it! Served with Bittman’s sweet potatoe salad and roasted Brussels sprouts with garlic. Red wine. Yes!

Added ginger and it was so yummy! Also read a comment about broiling, so I tried that, but after 5.5 minutes it wasn’t nearly cooked enough, so I would stick to the original recipe.