Salmon is one of the easier fish to cook at home. With its firm texture, the sturdy filets are easy to grill or bake and won’t fall apart. For years, our go-to salmon method was the tried and true cedar board with salt, pepper and lemon. It is delicious prepared that way, but we decided to branch out to find additional texture and flavors (especially since we purchased 10 lbs of salmon from the Wild Alaska Salmon and Seafood Company buying club a few months ago).
The Wild Alaskan is the best salmon we’ve had at home, and we like knowing the fish isn’t farm raised half-way around the world. So when we emptied our supply, we decided to form our own buying club with friends and family (buying 70 lbs between us) so we could all get this delicious salmon delivered to our door at a great price.
This brown sugar caramelized salmon is so good, we’ve made it three times in the last two weeks. This is definitely a “less is more” recipe that highlights the simplicity of the ingredients (especially when you have such high quality fish). We prefer our salmon grilled, but this recipe also bakes really well.
Some recommend covering baked salmon in foil, but we found this to make the fish wet. On the grill, the brown sugar caramelizes and the edges get crispy, it’s pure magic!
- 1.5 lbs wild caught salmon
- 1/3 c brown sugar
- 1/3 c soy sauce
- 1/3 c water
- 3 T olive oil
- 1 t garlic powder
- salt and pepper
- 1. Stir together brown sugar, soy sauce, water, olive oil, garlic powder, salt and pepper.
- 2. Place salmon filets in shallow dish or bag and pour marinade over salmon.
- 3. Marinate for 30 min - 2 hours.
- 4. Preheat oven or grill to 425 degrees F.
- 5. On grill, spray the grate with olive oil and place skin side down. In an oven, line a pan with foil and place skin side down. Grill or bake for 15 minutes.