Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and pat salmon fillets completely dry with paper towels.
- Whisk together brown sugar, soy sauce, melted butter, honey, garlic powder, black pepper, and paprika in a small bowl until smooth and sugar has dissolved. The glaze should be pourable but thick enough to coat the back of a spoon.
- Place salmon fillets on the prepared baking sheet. If your fillets have skin, position them skin-side down. For skinless fillets, place them directly on the parchment. Use a pastry brush to coat each fillet with half of the glaze.
- Bake for 8 minutes. Remove from oven and brush fillets with remaining glaze.
- Return to oven and bake for an additional 8 to 10 minutes until salmon flakes easily when gently pressed with a fork, the flesh appears opaque throughout, and it reaches an internal temperature of 145°F.
- Remove from oven and let rest for 2 minutes to allow juices to redistribute and glaze to set. Sprinkle with fresh chopped parsley and serve immediately.
Notes
Pat salmon fillets dry before glazing for best results. Use a meat thermometer to ensure salmon reaches 145°F internal temperature. The double-glazing technique creates the signature caramelized coating. If glaze seems too thick, add a teaspoon of water to reach pourable consistency. Store leftovers in an airtight container in the refrigerator for up to 3 days. Let salmon cool 15 to 20 minutes before storing to prevent condensation.
