Roasted Salmon Glazed with Brown Sugar and Mustard
This is a no recipe recipe. Sam Sifton from the NYT Cooking has several of them – very few ingredients, adaptable, and after cooking the dish once you’ll have the “recipe” memorized.
This salmon is so simple to make but really flavorful. You can experiment to find the mustard – brown sugar ratio you like best. I prefer heavier on the Dijon. But regardless of your preferred ratio, there is an amazing spicy-sweetness to the dish.
The salmon cooks at 400 degrees, a perfect temperature for roasting veggies. A perfect dinner on one or two sheetpans.
Roasted Salmon Glazed With Brown Sugar and Mustard
Sam Sifton, NYT Cooking
- Salmon fillets, preferably wild or farmed organically
- Dijon mustard
- Brown sugar
- Salt and black pepper
- Heat your oven to 400 degrees.
- 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 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.