Sweet and Smoky Brown Sugar Salmon

It took me way too long to decide what to call this s.c.r.u.m.p.t.i.o.u.s new recipe! I really just wanted to call it “The Best Salmon You Will EVER Make,” but those kinds of recipes don’t work too well with optimizing search engines. I settled on Sweet and Smoky Brown Sugar Salmon. The rub is so simple and elevates the salmon to restaurant quality. I try to make salmon once a week. I usually make it with a simple glaze like my Teriyaki Salmon or Honey Garlic Salmon, but my kids are getting a little burnt out on it. This Sweet and Smoky Brown Sugar Salmon is definitely their new favorite. I couldn’t believe that every last bite was gobbled up. I served it over this simple Coconut Rice, and boy was it a hit!

The smokiness in this recipe comes from a mix of smoked paprika and chili powder. I don’t know about you, but I love smoked paprika and love finding new recipes to use it in. One of the things that makes this more delicious than similarly flavored rubs is that you squeeze a little lemon juice over the fish before rubbing it on. You also add a couple of tablespoons of olive oil to the dry spices and sugar to make a paste-like rub. The olive oil really evens out and balances the spices as well as bringing out the best parts of them. Lemon and olive oil always take salmon recipes up a notch.

I am so excited for you to make this delicious baked salmon. Try it with the Coconut Rice or with this Pineapple Salsa Recipe. YUM!

Easy Seafood Dinner Ideas

Step-by-step Photos for How to Make Sweet and Smoky Brown Sugar Salmon

Tips for How to Make Sweet and Smoky Brown Sugar Salmon

If the salmon filet is frozen, place it in a cool water bath for an hour or until it thaws.
Start the Coconut Rice right before you put the fish in the oven, so they will both finish cooking at about the same time.
You can use fresh or bottled lemon juice in this recipe.
If you don’t have olive oil on hand, canola or vegetable oil will work well as a substitute.
After the salmon is done baking, place it under the broiler for a minute to caramelize the top a little bit more. YUM!
Store leftover salmon covered with plastic wrap or in an airtight container in the refrigerator.

Chef’s Tools:

Sweet and Smoky Brown Sugar Salmon

Prep time

5 mins

Cook time

15 mins

Total time

20 mins

A restaurant-quality dinner in less than 30 minutes. This is going to be your new favorite salmon recipe! Served over coconut rice, it's a definite Chef's Kiss recipe!

Author: Slightly Adapted from Unsophistacook

Recipe type: Salmon/Seafood/Healthy

Serves: 8 servings

Ingredients

2 lb salmon filet
1 tsp lemon juice (can be fresh or from the little refrigerated squeezable lemon :))
3 tbsp brown sugar
2 tsp smoked paprika
1 tsp chili powder
2 tsp onion powder
1 tsp garlic powder
¾ tsp salt
2 tbsp olive oil
Pinch of black pepper...or 2-3 grinds of fresh black pepper

Instructions

Preheat your oven to 400 degrees Fahrenheit.
Line a large baking sheet with parchment paper.
Place the large salmon filet skin-side down on the prepared cooking sheet.
Sprinkle or squeeze approx. 1 tsp of lemon juice over the filet.
In a small bowl combine the brown sugar, smoked paprika, chili powder, onion powder, garlic powder, salt, and olive oil. Mix until well combined. (I use a fork.)
Next, sprinkle the mixture evenly down the center of the filet, and then use your hand to rub it over the salmon until the salmon is all evenly coated.
Bake at 400 degrees for 15-17 minutes or until salmon is done and flaky. You can also put it under the broiler for a minute after it has cooked to caramelize the top a little bit more. SOOOO GOOOD!
I also like to cook the rice while the salmon is baking--works out perfectly.
Serve and Enjoy!