Brown Sugar Glazed Salmon

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Dear World, meet my new favorite weeknight dinner: Brown Sugar Glazed Salmon with Sushi Rice!

If you love salmon but are looking to enjoy it in a new way, this brown sugar glazed salmon recipe is going to be your new go-to recipe!

Salmon is such a versatile fish, full of good-for-you-nutrients and is protein packed. Not to mention that it’s absolutely delicious with U.S.-grown short grain rice (like sushi rice!). Plus, it’s so easy to make you’re going to be craving this on a weekly basis!

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September is National Rice Month , a special month to celebrate the U.S. rice industry, including farmers, producers and manufactures.

Some of my other favorite rice recipes are my Arancini Rice Balls (great for appetizers), Southwest Chicken Rice Bowls (ridiculously easy!), and my Sausage, Peppers & Rice Skillet (gotta love one pan meals!).

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This recipe is featuring one of my favorite rice varieties: U.S.-grown short grain rice. Specifically, sushi rice. It’s a short, plump, almost round kernel and ideal for dishes with a bit of sweetness, like this one.

Fun fact: 95% of sushi rice is grown in California!

We absolutely love this recipe in my house and I know you’re going to love it too!

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Ingredient Notes:

You can scroll down to the recipe card for the full list of ingredients and measurements.

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Salmon : Rich in omega-3 fatty acids and DHA. Looks for salmon fillets that are bright in color and firm to the touch.
U.S.-grown short grain rice: One of my favorite varieties to cook with and we always have it stocked in our pantry.
Unseasoned rice vinegar: I love cooking with rice vinegar because it’s not as harsh as normal white vinegar and has a slight Asian flavor. May also be labeled “rice wine vinegar.”
White Miso: Miso is so underused in my kitchen and I need to change that immediately. Miso is a fermented soybean paste and white miso specifically is light colored and sweet. It’s quite nutritious, having rich amounts of B vitamins and protein and is used in sauces, soups, marinades, dips, salad dressings, etc.
Brown Sugar: I recommend using a dark brown sugar for a little more flavor compared to a light brown sugar.
Soy Sauce : The saltiness helps to balance out the sweetness from the brown sugar and miso.
Other ingredients: garlic, ginger, scallions, chili flakes, sesame seeds, salt, limes.

Step by Step Directions:

Be sure to scroll down to the recipe card for the full recipe instructions.

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Cook the U.S. Short Grain White Rice : For short grain rice, you’ll use this ratio: 1 cup rice to 1 ¼ cup cups water. (This recipe uses 2 cups uncooked rice.) Combine rice and water in a saucepan. Heat to boiling; stir once or twice. Reduce heat to low; cover and simmer for 15-18 minutes. Remove lid carefully and fluff with a fork. If rice is not quite tender or liquid is not absorbed, replace lid and cook for a few minutes longer.
Make the sauce: Whisk brown sugar, white miso, red pepper chili flakes, rice vinegar, soy sauce, garlic, and ginger together in a bowl or measuring cup. Set glaze aside.
Preheat oven to high broil
Prepare salmon: remove moisture from salmon by patting dry with paper towels. Season with kosher salt.
Cook salmon: Place salmon fillets in an oven safe baking dish (I like to drizzle dish with a little olive oil to prevent sticking). Evenly pour ½ cup of sauce over salmon. Sprinkle with a touch more brown sugar. Broil for 8-10 minutes.
Remove from oven: Make sure salmon is done. Take a fork and see if it easily flakes apart. Drizzle with more glaze if desired, garnish with green onions, toasted sesame seeds and lime wedges. Serve with cooked rice and roasted brussels sprouts.

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Tips and Variations:

Keep an eye on the salmon when using the broil feature since ovens may vary.
Make a seasoned sushi rice to add more flavor: to the warm, cooked rice add 2 Tbsp. rice vinegar, 1 ½ Tbsp. sugar, and 1 tsp. salt. It will absorb the flavor and creates the most delicious flavor and sticky rice texture!
Make on the stove in a nonstick pan. Add olive oil to pan, cook with skin-side up for ~5-6 minutes, flip and cook for a few more minutes on other side. Preheat skillet for a few minutes before adding salmon.
Allow salmon to come to room temperature for 15-20 minutes. The colder the salmon is prior to cooking, the higher the chance it is to overcook the outside before the middle is cooked.
Season the salmon: I love adding kosher salt to benefit the flavor of the salmon. You can add pepper too, but the salt is a must!

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More Seafood Recipes You Will Love

Teriyaki Glazed Salmon

Shrimp Scampi Pasta

Mediterranean Tuna Salad

Salmon with Strawberry Salsa

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