Brown Sugar Glazed Salmon

Fish & Shellfish  |  Published Sep 22, 2021  |  Updated Sep 22, 2021  |  By Tawnie

salmon in a white oven safe baking dish garnished with green onions and toasted sesame seeds

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!

salmon in a white oven safe baking dish garnished with green onions and toasted sesame seeds

September is National Rice Month, a special month to celebrate the U.S. rice industry, including farmers, producers and manufactures.

brown sugar miso sauce being poured onto fresh salmon fillets in a white baking dish

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!

salmon, white rice and roasted brussels in a white bowl with yellow trim

Ingredient Notes:

ingredients to make brown sugar salmon in small dishes
  • 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:

salmon on a white plate with a womans hand blotting salmon dry with a paper towel and salmon in a white baking dish with salt on top
  1. 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.
  2. 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.
  3. Preheat oven to high broil
  4. Prepare salmon: remove moisture from salmon by patting dry with paper towels. Season with kosher salt.
  5. 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.
  6. 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.
salmon in a white baking dish with a brown sugar glaze poured on top

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!
salmon on a white specked plate with roasted brussels and white rice

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.

salmon with a gold fork flaking off a bite on a white plate with white rice and roasted brussels

If you had to pick one...

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salmon in a white oven safe baking dish garnished with green onions and toasted sesame seeds
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Brown Sugar Glazed Salmon

This Brown Sugar Glazed Salmon has an unbelievably dreamy brown sugar miso glaze. Serve with rice and a veggie for an easy weeknight dinner!
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 470kcal

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, crushed
  • 1 tsp. ginger, minced
  • 1/2 tsp. red pepper chili flakes
  • garnish: green onions, toasted sesame seeds, lime wedges

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.
  • 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)
  • Preheat oven to high broil
  • Prepare salmon: remove moisture from salmon by patting dry with paper towels. Season with kosher salt.
  • 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.
  • 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.

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!
Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner

Nutrition

Serving: 1serving | Calories: 470kcal | Carbohydrates: 57g | Protein: 30g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 1938mg | Potassium: 202mg | Fiber: 2g | Sugar: 15g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg

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