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Brown Sugar Soy Sauce Salmon

Brown sugar soy sauce salmon is baked until opaque and tender, then brushed with a simmered soy, ginger, and garlic glaze. Serve it with the reserved glaze for an extra savory-sweet finish.
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Prep Time 10 minutes
Cook Time 22 minutes
Resting time 3 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the salmon
  • 4 salmon 6-ounce skin-on fillets, about 1 inch thick
  • 1 tbsp olive oil
  • 0.25 tsp black pepper
For the glaze
  • 0.5 cup low-sodium soy sauce
  • 0.33 cup light brown sugar packed
  • 1 tbsp rice vinegar
  • 2 cloves garlic minced
  • 1 tsp fresh ginger finely grated

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the glaze
  1. Combine the soy sauce, brown sugar, rice vinegar, garlic, and ginger in a small saucepan.
  2. Bring the mixture to a simmer over medium heat and cook for 5–7 minutes, stirring often, until slightly syrupy.
  3. Divide the glaze evenly between two clean bowls.
Bake the salmon
  1. Heat the oven to 400°F.
  2. Lightly grease a 9x13-inch baking dish.
  3. Place the salmon skin-side down in the dish.
  4. Brush the salmon with olive oil.
  5. Sprinkle the salmon with black pepper.
  6. Bake for 7 minutes.
  7. Brush the salmon with the glaze from one bowl.
  8. Bake for 5–8 minutes more, until opaque and 145°F at the thickest part.
  9. Rest the salmon for 3 minutes.
  10. Serve with the untouched glaze from the second bowl.

Notes

For the best glaze coverage, divide it between two clean bowls before brushing the salmon so the serving glaze stays untouched. Refrigerate leftovers for up to 3 days; freeze for up to 2 months. Use gluten-free tamari instead of soy sauce for a gluten-free swap.