I Make This 5-Ingredient Brown Sugar Salmon Week After Week for My Family

In a surprisingly delightful turn of events, salmon is now one of the most requested dinners in my house. That’s good news all around because salmon cooks quickly and tastes great with countless seasonings like lemon and dill, honey and garlic, and teriyaki sauce. One of my favorite ways to serve salmon requires just five ingredients — and that includes the side dish.

To make this sheet pan dinner, roast broccoli to crisp-tender perfection and slather tender, flaky fillets of salmon with a brown sugar-mustard glaze. It’s the ultimate easy meal that you’ll want to make over and over again.

Why You’ll Love It

• A savory-sweet glaze of brown sugar and Dijon mustard melts into the salmon as it roasts until tender and flaky. Finish with a flash under the broiler just until the glaze bubbles and browns — just don’t wait too long or the salmon will overcook.

• Perfect roasted broccoli needs little more than salt, pepper, and a hot oven. With this recipe, you can make roasted broccoli at the same time — and on the same sheet pan — as your main dish.

Key Ingredients in Brown Sugar-Glazed Salmon and Broccoli

• Salmon: Buy fresh from the seafood counter or defrost frozen salmon. Extend the roasting time by a few minutes if your salmon fillets are thicker than 3/4-inch. Salmon is done when an instant-read thermometer inserted into the thickest part registers 135° to 145°F.

• Broccoli: Cut 12 ounces of broccoli into florets, and don’t forget the tasty stems. Trim away the tough bottom and outer peel and roast so that nothing goes to waste.

• Brown sugar: You only need 1 tablespoon of light or dark sugar, as it will melt in the oven’s heat and glaze the salmon.

• Dijon mustard: Choose smooth or whole-grain mustard for the sweet and savory glaze.

• Lemon: Lemon wedges aren’t just for show — a squeeze of fresh lemon juice brightens the salmon and broccoli and brings the whole meal together.

5-Ingredient Brown Sugar Glazed-Salmon and Broccoli Recipe

Brown sugar-glazed salmon and roasted broccoli cook together in this five-ingredient, one-pan meal.

Prep time 8 minutes

Cook time 30 minutes

Serves 4

Ingredients

• 12 ounces broccoli heads or crowns (2 medium)

• 1 medium lemon

• 2 tablespoons canola or olive oil

• 1 1/2 teaspoons kosher salt, divided

• 1/4 teaspoon freshly ground black pepper, plus more for serving

• 4 (6-ounce, about 3/4-inch-thick) salmon fillets

• 1 tablespoon packed light or dark brown sugar

• 1 tablespoon whole-grain or smooth Dijon mustard

Instructions

1. Arrange a rack in the upper third of the oven and heat the oven to 425°F. Line a rimmed baking sheet with aluminum foil, and place in the oven while the oven heats.

2. Cut the stalks off 12 ounces broccoli. Trim off the dried ends, then peel the stalks until you reach the smooth inner flesh. Halve the stems lengthwise, then cut crosswise on a slight diagonal into 3/4-inch pieces. Cut the florets into 1-to 1 1/2-inch pieces. (If using broccoli crowns, cut into 1 to 1 1/2-inch pieces.). Cut 1 medium lemon into wedges.

3. Place the florets and stems (about 6 cups) on the hot baking sheet. Drizzle with 2 tablespoons canola or olive oil, season with 1/2 teaspoon of the kosher salt and 1/4 teaspoon black pepper, and toss to combine. Spread into a single layer, and arrange cut-side down.

4. Roast until the broccoli is bright green and starting to brown on the tips, 8 to 10 minutes. Meanwhile, pat 4 (6-ounce) salmon fillets dry with paper towels. Season the flesh with the remaining 1 teaspoon kosher salt. Place 1 tablespoon packed light or dark brown sugar and 1 tablespoon Dijon mustard in a small bowl and stir to combine.

5. Move the broccoli to the edges of the baking sheet. Place the salmon skin-side down on the now-empty section of the baking sheet. Brush the brown sugar mixture all over the top and sides of the salmon.

6. Return to the oven and roast until the broccoli is tender, the glaze is melted, and the salmon is pale pink and almost cooked through, 6 to 8 minutes. Turn the oven to broil, and broil until the glaze bubbles and the broccoli browns, 1 to 2 minutes. The salmon is ready when it easily flakes with a fork or an instant-read thermometer inserted into the thickest part of the salmon fillets registers 135° to 145°F. Serve with the lemon wedges and more black pepper.

Recipe Notes

Storage: Leftover broccoli can be refrigerated in an airtight container for up to 4 days. Leftover salmon can be refrigerated in a separate airtight container for up to 2 days.