Brown Sugar Glazed Salmon
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Dear World, meet my new favorite weeknight dinner: Brown Sugar Glazed Salmon with Sushi Rice!
If you love salmon but are looking to enjoy it in a new way, this brown sugar glazed salmon recipe is going to be your new go-to recipe!
This post has been sponsored by USA Rice. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running!
Salmon is such a versatile fish, full of good-for-you-nutrients and is protein packed. Not to mention that it’s absolutely delicious with U.S.-grown short grain rice (like sushi rice!). Plus, it’s so easy to make you’re going to be craving this on a weekly basis!
September is National Rice Month, a special month to celebrate the U.S. rice industry, including farmers, producers and manufactures.
Some of my other favorite rice recipes are my Arancini Rice Balls (great for appetizers), Southwest Chicken Rice Bowls (ridiculously easy!), and my Sausage, Peppers & Rice Skillet (gotta love one pan meals!).
This recipe is featuring one of my favorite rice varieties: U.S.-grown short grain rice. Specifically, sushi rice. It’s a short, plump, almost round kernel and ideal for dishes with a bit of sweetness, like this one.
Fun fact: 95% of sushi rice is grown in California!
We absolutely love this recipe in my house and I know you’re going to love it too!
Ingredient Notes:
You can scroll down to the recipe card for the full list of ingredients and measurements.
- Salmon: Rich in omega-3 fatty acids and DHA. Looks for salmon fillets that are bright in color and firm to the touch.
- U.S.-grown short grain rice: One of my favorite varieties to cook with and we always have it stocked in our pantry.
- Unseasoned rice vinegar: I love cooking with rice vinegar because it’s not as harsh as normal white vinegar and has a slight Asian flavor. May also be labeled “rice wine vinegar.”
- White Miso: Miso is so underused in my kitchen and I need to change that immediately. Miso is a fermented soybean paste and white miso specifically is light colored and sweet. It’s quite nutritious, having rich amounts of B vitamins and protein and is used in sauces, soups, marinades, dips, salad dressings, etc.
- Brown Sugar: I recommend using a dark brown sugar for a little more flavor compared to a light brown sugar.
- Soy Sauce: The saltiness helps to balance out the sweetness from the brown sugar and miso.
- Other ingredients: garlic, ginger, scallions, chili flakes, sesame seeds, salt, limes.
Step by Step Directions:
Be sure to scroll down to the recipe card for the full recipe instructions.
- Cook the U.S. Short Grain White Rice: For short grain rice, you’ll use this ratio: 1 cup rice to 1 ¼ cup cups water. (This recipe uses 2 cups uncooked rice.) Combine rice and water in a saucepan. Heat to boiling; stir once or twice. Reduce heat to low; cover and simmer for 15-18 minutes. Remove lid carefully and fluff with a fork. If rice is not quite tender or liquid is not absorbed, replace lid and cook for a few minutes longer.
- Make the sauce: Whisk brown sugar, white miso, red pepper chili flakes, rice vinegar, soy sauce, garlic, and ginger together in a bowl or measuring cup. Set glaze aside.
- Preheat oven to high broil
- Prepare salmon: remove moisture from salmon by patting dry with paper towels. Season with kosher salt.
- Cook salmon: Place salmon fillets in an oven safe baking dish (I like to drizzle dish with a little olive oil to prevent sticking). Evenly pour ½ cup of sauce over salmon. Sprinkle with a touch more brown sugar. Broil for 8-10 minutes.
- Remove from oven: Make sure salmon is done. Take a fork and see if it easily flakes apart. Drizzle with more glaze if desired, garnish with green onions, toasted sesame seeds and lime wedges. Serve with cooked rice and roasted brussels sprouts.
Tips and Variations:
- Keep an eye on the salmon when using the broil feature since ovens may vary.
- Make a seasoned sushi rice to add more flavor: to the warm, cooked rice add 2 Tbsp. rice vinegar, 1 ½ Tbsp. sugar, and 1 tsp. salt. It will absorb the flavor and creates the most delicious flavor and sticky rice texture!
- Make on the stove in a nonstick pan. Add olive oil to pan, cook with skin-side up for ~5-6 minutes, flip and cook for a few more minutes on other side. Preheat skillet for a few minutes before adding salmon.
- Allow salmon to come to room temperature for 15-20 minutes. The colder the salmon is prior to cooking, the higher the chance it is to overcook the outside before the middle is cooked.
- Season the salmon: I love adding kosher salt to benefit the flavor of the salmon. You can add pepper too, but the salt is a must!
FAQ
Is rice healthy?
I love that rice is nutrient-rich and contributes more than 15 vitamins and minerals, including folic acid and other B-vitamins, as well as iron and zinc. Rice is comprised of complex carbohydrates that are more slowly digested and can help keep you full longer. Win-win! I adore how versatile, convenient and inexpensive rice is. It’s a staple in our pantry!
Can I cook my rice in a rice cooker?
Absolutely! We love our rice cooker and use it 1-2 times a week, at least! Be sure to follow your specific rice cooker manufactures’ instructions. Generally, all ingredients are combined in the rice cooker, select which rice you’re cooking, and it will stop cooking automatically once rice is fully cooked.
How can I tell when my salmon is done?
Salmon will have a solid pink color in the center when it is done. Do keep in mind it will cook for a few minutes in the pan after you remove it from the oven. If you have a thermometer, salmon should reach 145°F for safe consumption.
What should I serve with salmon?
Rice and your favorite veggie is what we love! Roasted Brussels sprouts, broccoli, asparagus or a side salad.
How do I store salmon?
Allow salmon to cool completely and then transfer it to an airtight container and store in the fridge for 3-5 days. Keep any leftover sauce separate and add it on when you’re ready to enjoy.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Brown Sugar Glazed Salmon
Ingredients
- 2 cups U.S.-grown short grain white sushi rice
- 4, (5-6 oz.) salmon fillets
- 1 tsp. kosher salt
- 1 Tbsp. olive oil
- 1/4 cup soy sauce
- 1/4 cup dark brown sugar + 1 Tbsp.
- 1/4 cup white miso
- 3 Tbsp. rice vinegar (rice wine vinegar)
- 1 tsp. garlic, minced
- 1 tsp. ginger, minced
- 1/2 tsp. red pepper chili flakes
- garnish: green onions, toasted sesame seeds, lime wedges
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Cook the U.S.-grown Short Grain White Rice: For short grain rice, you’ll use this ratio: 1 cup rice to 1 ¼ cup cups water. Combine rice and water in a 2 quart saucepan. Heat to boiling; stir once or twice. Reduce heat to low; cover and simmer for 15-18 minutes. Remove lid carefully and fluff with a fork. If rice is not quite tender or liquid is not absorbed, replace lid and cook for a few minutes longer.2 cups U.S.-grown short grain white sushi rice
- Make the sauce: Whisk soy sauce, brown sugar, white miso, rice vinegar, garlic, ginger and red pepper chili flakes together in a bowl or measuring cup. Set glaze aside. (Makes ~1 cup)1/4 cup soy sauce, 1/4 cup dark brown sugar + 1 Tbsp., 1/4 cup white miso, 3 Tbsp. rice vinegar (rice wine vinegar), 1 tsp. garlic, minced, 1 tsp. ginger, minced, 1/2 tsp. red pepper chili flakes
- Preheat oven to high broil
- Prepare salmon: remove moisture from salmon by patting dry with paper towels. Season with kosher salt.1 tsp. kosher salt, 4, (5-6 oz.) salmon fillets
- Cook salmon: Drizzle olive oil in an oven safe baking dish and place salmon fillets in dish. Evenly pour ½ cup of sauce over salmon. Sprinkle remaining 1 Tbsp. brown sugar over salmon. Broil for 8-10* minutes.1 Tbsp. olive oil
- Remove from oven: Make sure salmon is done. Take a fork and see if it easily flakes apart. Drizzle with remaining glaze if desired, garnish with green onions, toasted sesame seeds and lime wedges. Serve with cooked rice and roasted Brussels sprouts or veggie of choice.garnish: green onions, toasted sesame seeds, lime wedges
Video
Notes
- Keep an eye on the salmon when using the broil feature since ovens may vary.
- Store in airtight container in fridge for 3-5 days.
- Allow salmon to come to room temperature for 15-20 minutes. The colder the salmon is prior to cooking, the higher the chance it is to overcook the outside before the middle is cooked.
- We love these brussels sprouts with this salmon!
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
This recipe was too sweet for my personal taste, it wasn’t a balanced flavor profile and the miso does not shine here. Thank you for your work going into it though! It does seem as many other people love it.
Sorry to hear that Leslie! I will have to take another look at the recipe and see if i can improve it in any way based on your comment. Thank you for trying it though! Xo, Tawnie
This is the best glazed salmon recipe! My substitutions likely didnโt make much difference in the deliciousness, but I skipped the salt and olive oil, substituted smoky coconut aminos for soy sauce, used dried ginger because I didnโt have fresh, and I topped it with sesame seeds and black garlic. I foresee making this forever. It is SO GOOD! Thanks for posting it!
Hi Erin! OMG thank you sooo so much I am glad you enjoyed it ๐ Now I want it again too, hehe. thank you! xo, Tawnie