2 to 3 tablespoons light brown sugar. 2 to 3 tablespoons Dijon mustard. 1 to 2 teaspoons fresh lemon juice. Lemon wedges, for serving. Place salmon skin-side down on a foil-lined baking sheet that ...

1 pound of wild salmon, skin on. 1 tablespoon coarse-ground Dijon mustard. 1 tablespoon brown sugar. Directions: Heat oven to 450 degrees. Line a rimmed sheet pan with parchment paper.

Whip up this quick 15-minute brown sugar salmon with a savory-sweet glaze. ... Whisk together 6 tablespoons dark brown sugar, 1 tablespoon Dijon mustard, ... and arrange them skin-side down.

Ready in just 15 minutes, this dish combines a rich glaze of dark brown sugar, Dijon mustard, lime juice, fish sauce, and a vibrant Ethiopian berbere spice blend to create a sticky, savory-sweet ...

Brush the salmon with the brown sugar rub and cook for 8-10 minutes, depending on thickness. Check the internal temperature of the salmon with an instant-read thermometer—it should reach 145°F ...

Broil salmon 5 minutes. Remove tray from oven and pour remaining glaze over. Continue to broil until salmon is cooked through and glaze is slightly sticky, 5 to 6 minutes more.

Roasted salmon glazed with brown sugar and mustard, a New York Times Cooking classic with over 18,000 reviews.

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Place a rack in upper third of oven; heat broiler to high. In a small bowl, combine brown sugar, mustard, fish sauce, lime juice, and spice mix until combined and smooth. Reserve 2 tablespoons glaze ...