Brown Butter and Sugar Mustard Glazed Salmon

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We love fresh, wild caught salmon and we’re excited to find it at our local market. Sockeye salmon is a mild flavored, soft to semi-firm fish caught in the northern Pacific Ocean. Their profile differs from most wild caught salmon because of its crab like flavor (not everyone agrees it has a slight crab flavor – you be the judge). They are often called Red Salmon because they turn bright red when ready to spawn. The color of this fish is a beautiful, intense natural pink/red. Cooking enhances the color a little, turning it bright and gorgeous.

Ingredients:Brown Butter and Sugar Mustard Glazed Salmon

  • 4 fillets of sockeye salmon – or any wild caught salmon
  • 1/4 cup whole-grain mustard
  • 1/4 cup packed dark-brown sugar
  • 1/4 cup salted butter
  • salt & pepper


Preheat your oven to 350. Remove your salmon from the fridge and allow it to come to room temp.

In a small saucepan, heat butter over medium low heat. Allow the butter to melt and turn to a light brown color. Just watch it and make sure it doesn’t burn. Remove butter from the heat. With a pastry brush, stripe four sections of a baking sheet with your browned butter. Add your salmon – skin side down – to the buttered sheet. Season your salmon with salt and pepper (light on the pepper). Add mustard and brown sugar to your brown butter; stir until combined to make the glaze. Pour out about 1/3 cup of your glaze into a small bowl for an ending garnish. Brush glaze generously over each fillet.

Place the salmon into the oven and bake for 10 minutes. Remove the salmon and re-glaze. Bake for another 10 minutes until the salmon is opaque throughout. Remove the salmon from the baking sheet; you should be able to place your fish spatula between the fresh of the salmon and the skin. Slide through to remove the skin and plate. Garnish by pouring the remaining glaze over the salmon and adding a few chopped scallions.

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