Brown-Sugar Glazed Sockeye

Brown-Sugar Glazed Sockeye

Serves: 4 | Difficulty:

This recipe is outrageously simple and incredibly delicious. You can combine the marinade ahead of time and keep salmon in a Ziploc bag in the refrigerator for up to 24 hours. Return to room temperature before broiling though! ~ Chef Ali


¼ cup brown sugar
1 tablespoon Dijon mustard
1 tablespoon soy sauce
½ teaspoon sriracha
4 8-ounce sockeye fillets
1 bunch greens

For the marinade

In a shallow pan, mix together brown sugar, mustard, soy sauce, and Sriracha. Place fillets flesh-side down, and marinate at room temperature for at least 30 minutes, up to 1 hour.

For the salmon

Heat broiler to high, and place fish flesh-side up on a foil-lined sheet tray about 6 inches from heat source. Broil for approximately 5 minutes until glaze is bubbling and fish is beginning to flake.


Serve over greens, wilted with a touch of garlic, salt and pepper. We chose red chard.