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Baked Salmon with Brown Sugar Glaze

Name: Baked Salmon with Brown Sugar Glaze
Prep time: 15 min
Total time: 33 min
Cuisine: American
Ingredients: salmon fillets — 680 g; oil — 14 g; salt — 5 g; black pepper — 1 g; unsalted butter — 54 g; brown sugar — 67 g; dijon mustard — 30 g; soy sauce — 30 g; garlic — 9 g; lemon juice — 15 g; lemon zest — 5 g; parsley — 7 g

Baked Salmon with Brown Sugar Glaze reads umami 7.9, richness 6.3 and citrus 5.7 on Palate's 0–10 flavor X-ray — a American main, about 33 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 9.0 / 10
Sweet & Fruity — 4.4 / 10
Sour & Bright — 7.2 / 10
Bitter & Earthy — 1.3 / 10
Rich & Fat — 6.5 / 10
Aromatic & Spice — 4.0 / 10

The measured notes (of 18)

Umami 7.9 · Richness 6.3 · Citrus 5.7 · Salinity 5.3 · Sourness 4.7 · Sweetness 3.9 · Allium 3.6 · Marine & Briny 3.0 · Funk & Ferment 2.7 · Herbaceous 2.5 · Floral 1.7 · Fruity 1.4 · Warm Spice 1.3 · Bitterness 1.1 · Smoke 0.8 · Nutty 0.8 · Earthy 0.7 · Heat 0.7

What's in it (12)

salmon fillets — 680 g
oil — 14 g
salt — 5 g
black pepper — 1 g
unsalted butter — 54 g
brown sugar — 67 g
dijon mustard — 30 g
soy sauce — 30 g
garlic — 9 g
lemon juice — 15 g
lemon zest — 5 g
parsley — 7 g

Time & effort: about 33 min (15 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 123.6 kcal, 15 g protein, 8.8 g fat, 6.8 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

Pat the salmon fillets dry and season all over with the salt and pepper; let stand at room temperature for 15 minutes while you make the glaze - this seasons the fish through and keeps it from cooking unevenly.
Heat the oven to 400 F. Line a rimmed baking sheet with foil and brush with the oil.
Melt the butter in a small saucepan over medium heat. Whisk in the brown sugar, Dijon, soy sauce, and garlic; cook, whisking, until the sugar dissolves and the glaze is smooth and glossy, about 2 minutes.
Remove the glaze from the heat and stir in the lemon juice and lemon zest.
Arrange the salmon skin-side down on the prepared sheet pan. Spoon two-thirds of the glaze evenly over the tops, reserving the rest.
Roast until the salmon is opaque and just beginning to flake, and reaches 125-128 F at the thickest part, 10-12 minutes depending on thickness.
Switch the oven to broil. Brush the reserved glaze over the tops of the fillets.
Broil until the glaze bubbles and caramelizes at the edges, 1-2 minutes, watching closely so it doesn't burn.
Let the salmon rest 3 minutes off the heat (carryover brings it to a moist 135-140 F), then plate, spoon any pan glaze over the top, and finish with the parsley.

Dishes with a similar flavor shape

Lemon Butter Salmon Pasta — Italian-American
Tamarind-Glazed Salmon — Indian
Lemon-Garlic Greek Salmon — Greek
Vietnamese Shaking Beef (Bo Luc Lac) — Vietnamese
Salmon Burgers with Dill Yogurt Sauce — American

Keep reading: what umami, richness, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.