You know I absolutely love salmon.
I’ve been a huge fan for as long as I can remember. From the days of cassette tapes and questionable hair choices to now, salmon has always been a favorite. My dad first started grilling thick salmon fillets marinated in soy sauce, brown sugar and garlic, and I fell in love with those bold, caramelized flavors.
My typical salmon meal is almost always with a salad. Rice and steamed vegetables don’t excite me the way a bright salad or a pasta does. There’s something about buttery, flaky salmon that gives you that intense flavor in every bite — which is why I keep coming back to it.
Over the years I’ve tried plenty of salmon recipes, but the ones I make most often are my toasted sesame salmon and the Dijon cream salmon. They’re dependable and delicious. This spicy brown sugar salmon is another simple favorite: just a fillet, a touch of seasoning, and the broiler. It’s quick and reliable, and it gives that perfect caramelized exterior without a fuss.
This version is straightforward and versatile — it works well served over a salad, alongside pasta, or simply with roasted vegetables. The brown sugar caramelizes under the broiler while smoked paprika and red pepper flakes add warmth and a touch of heat. It’s an easy way to make salmon feel special on a weeknight.
Spicy Brown Sugar Salmon
Yield:
4
20
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Ingredients
- 2 pound wild-caught, fresh salmon fillet (about 1-inch thickness)
- 1/4 cup loosely packed brown sugar
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes
Instructions
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In a bowl, combine brown sugar, smoked paprika, garlic powder, salt, black pepper and crushed red pepper flakes. Mix until evenly combined.
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Preheat your oven broiler to high and position the rack as close to the heat source as your oven allows. Place the salmon fillet on a baking sheet, skin-side down if it has skin, and rub the brown sugar mixture over the top of the fish.
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Broil for 5–6 minutes, watching closely, until the sugar begins to caramelize and turns golden. Serve immediately.
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If your fillet is thicker than 1 inch, either move the rack down one level to avoid burning the sugar, or after 5 minutes remove the skin, flip the fish, and broil an additional 2–3 minutes so the center cooks through without charring the topping.
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