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Brown Sugar Glazed Roasted Salmon

Twenty years ago, I began roasting salmon instead of searing it, and this is the brown sugar rub that changed everything. The sugar caramelizes in a hot oven, creating a lacquered crust that seals in the moisture, while the chili powder and cumin provide a smoky, savory counterpoint. Served warm over a bed of barely-wilted spinach—or chilled and flaked into a summer salad—this technique remains the cornerstone of my coastal kitchen.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Coastal American
Ingredients Equipment Method

Ingredients
  

The Salmon
  • 4 6-ounce premium center-cut salmon fillets, skin-on
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon high-quality extra virgin olive oil
The Legacy Rub
  • 2 tablespoons dark brown sugar packed
  • 1 tablespoon chili powder
  • 1 tablespoon onion powder
  • 1 tablespoon ground cumin
  • 1 tablespoon garlic powder
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly cracked black pepper
The Green Bed (Optional)
  • 2 cups fresh baby spinach for serving

Equipment

  • 1 Heavy rimmed baking sheet
  • Parchment paper
  • 1 Basting brush

Method
 

The Preparation
  1. Preheat the oven to 400 degrees. Line a heavy-rimmed baking sheet with parchment paper for easy cleanup.
  2. Place the salmon fillets onto the parchment, skin-side down. Drizzle evenly with the lemon juice and extra virgin olive oil.
The Legacy Rub
  1. In a small bowl, whisk together the dark brown sugar, chili powder, onion powder, cumin, garlic powder, salt, and pepper. Use your fingers to break up any clumps of brown sugar.
  2. Liberally coat the top of each salmon fillet with the spice rub, pressing it gently into the flesh so it adheres.
The Roast
  1. Transfer the baking sheet to the oven. Roast the salmon until the internal temperature reaches 145 degrees and the top is deeply caramelized. A good rule of thumb is 20 minutes of roasting time for every 1 inch of thickness.
The Serve
  1. Remove from the oven and let rest for 5 minutes. Serve immediately over a bed of fresh baby spinach, which will gently wilt from the heat of the fish. This salmon is equally spectacular served at room temperature the next day.