This is a great variation on the Maple-Soy Glazed Salmon that I previously blogged about. It's a little faster to prep, since you don't have to boil down the sauce at all.
Mustard and Brown Sugar Glazed Salmon
- 4 salmon fillets (6 ounces each), 1 1/4 inches thick
- 1/4 cup packed light brown sugar
- 3 tablespoons cider vinegar
- 3 tablespoons course-grain mustard
- 1 tablespoon vegetable oil
- 2 minced garlic cloves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Dill (fresh or dried)
- Adjust an oven rack to the upper-middle position and heat the oven to 500 degrees.
- Whisk brown sugar, vinegar, mustard, vegetable oil, garlic, salt and pepper together until the sugar dissolves.
- Remove any bones from the salmon. Pat the salmon dry with paper towels and lay it skin-side down in a lightly oiled 9x13-inch baking dish (space fillets about 1 inch apart). Bake for 5 minutes.
- Using a pasty brush, spread a thick layer of the glaze over the tops and sides of the salmon. Continue to bake until all but the very center of the fish has turned from translucent to opaque, about 5 minutes longer.
- Brush the fillets with another layer of glaze, then sprinkle with dill before serving.
Make a little extra glaze, it goes really well with broccoli. Do not substitute salmon steaks for salmon fillets in this recipe!