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brown sugar salmon recipe With Chili Sesame Lacquer
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This brown sugar salmon recipe with chili sesame lacquer transforms simple salmon fillets into a sweet, savory, and slightly spicy masterpiece, perfect for a quick, healthy, and flavorful dinner. It’s a versatile dish that can be baked, pan-seared, or air-fried to perfection.
Ingredients
- 4 salmon fillets (6 oz / 170g each), fresh or frozen, skin-on or off
- 0.25 cup (50g) brown sugar, packed
- 0.25 cup (60ml) soy sauce (or tamari for gluten-free)
- 1 Tbsp (15ml) toasted sesame oil
- 1–2 Tbsp (15-30ml) chili garlic sauce (or sriracha)
- 1 Tbsp (5g) fresh ginger, grated
- 2 cloves (6g) garlic, minced
- 1 Tbsp (15ml) rice vinegar
- salt, to taste
- pepper, to taste
- 1 Tbsp neutral oil (for pan-searing method)
- Optional: fresh lime juice
Instructions
- Prep the Salmon: Pat salmon fillets thoroughly dry with paper towels. Season lightly with salt and pepper on both sides.
- Make the Chili Sesame Lacquer: In a small bowl, whisk together the brown sugar, soy sauce, toasted sesame oil, chili garlic sauce, grated fresh ginger, minced garlic, and rice vinegar. Whisk until the mixture is smooth and slightly thickened (about 3 minutes).
- Cook the Salmon: Choose your preferred method. (Oven Baked): Place salmon on a light-colored baking sheet. Brush generously with the chili sesame lacquer. Bake at 400°F (200°C) for 12-15 minutes, basting halfway through, until the fish is flaky and opaque. (Tent loosely with foil if glaze browns too quickly). (Pan-Seared): Heat 1 Tbsp neutral oil in a 10-inch skillet over medium-high heat. Sear salmon skin-side down for 4-5 minutes until crispy. Flip, brush with lacquer, and cook another 3-5 minutes until done, basting during cooking. (Air Fryer): Air fry at 375°F (190°C) for 10-12 minutes, basting with lacquer every few minutes. Cook until a beautifully caramelized crust forms and fish is flaky and opaque.
Notes
For extra heat, add another 0.5 to 1 tablespoon of chili garlic sauce to the lacquer mixture. For a thicker lacquer, simmer a small portion of the sauce on the stovetop for a few minutes until reduced and glossy. A squeeze of fresh lime juice over the cooked salmon adds a bright, zesty finish. For the freshest salmon, visit local fish markets or look for reputable grocers offering frozen wild salmon year-round.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking, Pan-Searing, Air Frying
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 fillet (170g)
- Calories: 460 calories
- Sugar: 13 g
- Sodium: 380 mg
- Fat: 26 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0 g
- Protein: 38 g
- Cholesterol: 100 mg