Salmon is one of my absolute favorite dishes to bring to the dinner table. It's easy to prepare, cooks in a flash, and tastes pretty flippin' delicious. It's also extremely versatile as far as fish goes, jiving with a number of different flavor combinations. In particular, I think salmon lends itself really well to savory-sweet preparations, which is where I got the inspiration to come up with this recipe. Brown sugar, with it's rich molasses notes, seemed like the perfect complement to my favorite fish.
With minimal prep and cooking time, this recipe is perfect for a weeknight dinner. Garlic, soy, and lemon pepper bring the savory game, while the brown sugar helps the salmon develop a gorgeously golden crust that will certainly get your mouth watering. Staying in line with the sweet and salty theme, chose to I serve mine up with sautéed sugar snap peas and brown rice. If you decide to make this recipe, I'd love to hear your thoughts and also what sides you decided to pair it with.
Brown Sugar Salmon
1.25 - 1.5 lbs salmon fillet, cut into 4 pieces
1/4 cup brown sugar, packed
3 tbs soy sauce
3 tbs vegetable oil + 2 tbs for cooking
1/4 cup water
1-2 cloves minced garlic
1/4 tsp lemon pepper
Whisk ingredients together and pour into a large zip top bag. Place fish portions into the bag and seal tightly, removing as much air as possible. Allow fish to marinate in the refrigerator for 30-45 minutes. About 10 minutes before cooking, remove the fish from the refrigerator and let rest in the bag at room temperature. In the meantime, bring a large skillet with 2 tbs vegetable oil to medium heat. Place the fish in the pan skin side up and cook for about 5 minutes, or until a golden brown crust has formed. Flip and cook to completion, another 4-6 minutes depending on the thickness of the fish. Serve and enjoy!
