Make weeknights easy with this oven-baked brown sugar soy sauce salmon—tender fillets baked in a garlic soy glaze made with garlic, soy sauce, and brown sugar. It’s ready in under 30 minutes and pairs perfectly with rice or roasted veggies.
Why I Love This Recipe
This recipe has really incredible reviews! A tender, flaky salmon fillet is coated in a sweet and tangy Asian-style sauce that’s incredibly easy to make.
The sauce is quickly simmered on the stovetop—a savory blend of soy sauce, brown sugar, garlic, and lemon—then poured over the salmon that's baked in the oven. It's so easy and flavorful - and leftover sauce tastes so good drizzled on rice or pasta.
Recipe Reviews
- "Delicious! My husband (who rarely eats fish) went back for seconds!" - Megan
- "So yummy and healthy. I’m definitely going to make it again." - Ana
- "Honestly the best salmon marinade I have made." - CJ
- "This recipe is fabulous. Would recommend for stress-free entertaining. Marvellous cold next day" - Lindsay
- "easy and so delicious! I had leftovers for my husband tomorrow. Five stars" - Mimmy
- "My kids said it was the best salmon they had ever eaten" - Kimberly
See More Recipe Reviews Here
Want more salmon ideas? Try my easy salmon marinades—six delicious options for any weeknight dinner.
Recipe Ingredients
- 1 ½ lbs salmon fillet – Skin-on or skinless both work. Try to choose a fillet with even thickness for more consistent cooking. Wild-caught or Atlantic both work well.
- ½ cup soy sauce – Use low-sodium soy sauce if you prefer to reduce saltiness without losing flavor.
- ½ cup brown sugar – Packed dark brown sugar gives the richest caramel-like flavor, but light brown sugar also works.
- 4 garlic cloves – minced – Fresh garlic adds a stronger flavor than pre-minced. You can also use 1 tsp garlic powder instead.
- 3 Tbsp lemon juice
- ¼ cup salted butter – Using salted butter adds extra flavor to the sauce. If using unsalted, taste and adjust salt as needed.
- ½ tsp salt – You can omit or reduce if you're using regular (not low-sodium) soy sauce.
- ½ tsp ground black pepper
Variations / Substitutions
- Swap the salmon – This recipe also works beautifully with steelhead trout, cod, or halibut. Just adjust the cooking time based on thickness.
- Use maple syrup – If you're out of brown sugar, you can use ¼ cup pure maple syrup for a slightly different (but still delicious!) sweetness.
- Try fresh herbs – Add a sprinkle of fresh parsley or dill on top after baking.
- Spice it up – Add a pinch of red pepper flakes or a drizzle of sriracha to the sauce.
- Make it dairy-free – Use a plant-based butter alternative in place of regular butter.
- Lemon alternatives – You can use lime juice or even a splash of rice vinegar for a similar tangy flavor if you’re out of lemon.
If you're a fan of bold, sweet and savory sauces, be sure to try my Honey Garlic Salmon or this creamy Tuscan Salmon—both are quick weeknight favorites packed with flavor.
How To Make Brown Sugar Soy Sauce Salmon
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
Step 1: Let Salmon Rest
Let the salmon sit at room temperature for 10-15 minutes. Preheat the oven to 375°F.
STEP 2: Make Brown Sugar Sauce
In a saucepan, add ½ cup soy sauce, ½ cup brown sugar, 4 minced garlic cloves, 3 Tbsp lemon juice, ¼ cup salted butter, ½ tsp salt and ½ tsp ground black pepper over medium-high heat.
Let simmer until the butter is melted and the sugar has dissolved about 2-3 minutes. Stir occasionally during the process to prevent sugar from burning.
STEP 3: Add To Baking Dish
Add the salmon to a large dish or baking sheet skin side facing down. Brush the top with olive oil and season with salt and pepper.
Step 4: Pour Sauce Overtop and Bake
Now pour the sauce overtop of the salmon and cover the dish with foil. Bake for 10-25 minutes (depending on the size of the salmon – see notes below).
Optional: Remove the foil and broil for the last 2-3 minutes if desired. This can help to caramelize and crispen the salmon (but it's an optional step).
STEP 5: Serve
Add salmon to a large serving plate. Sprinkle with fresh chopped green onion or fresh parsley if desired. The extra sauce in the pan can be drizzled over rice or pasta.
How Long To Cook Salmon
The cooking time for salmon will vary depending on the thickness of the fillet. Measure the thickest part of your salmon. It will take approximately 10 minutes for every 1" of thickness. For example, my salmon is about 2" thick and took 23 minutes to bake. This time will vary so it's best to check on it early to avoid overcooking.
Salmon Cooking Times:
| Temperature | Thickness | Time (covered with foil) |
| 375°F | 1" | approx 10-12 minutes |
| 375°F | 1 ½ " | approx 15-17 minutes |
| 375°F | 2" | approx 20-22 minutes |
| 375°F | 2 ½" | approx 25 minutes |
How do I know when salmon is cooked?
Baked salmon will flake easily with a fork. Just place the fork in the salmon and try to remove a piece. If it flakes off easily, then it's cooked. You can also use a meat thermometer to check the temperature—salmon is done at 145°F internal temperature.
Recipe Tips
- Let your salmon fillet rest at room temperature for 10–15 minutes before baking. This helps it cook more evenly in the oven.
- This recipe works well with a large salmon fillet that is approximately 1 ½ to 2 lbs. Choose a salmon fillet that looks fresh, is bright pink in color, and has an even thickness throughout.
- The fish will continue to cook once you remove it from the oven, so it's better to undercook just slightly than to overcook it.
- For best results, use wild-caught salmon if possible. It’s firmer and has a richer flavor than farmed.
- This recipe can also be used with any white fish including cod, halibut, and tilapia.
- Use leftover sauce on top of rice or pasta. It's super yummy!
How To Store
- Refrigerate - Store the salmon in an airtight container, or tightly wrapped in plastic for 3-4 days.
- Reheating - Salmon can be reheated in the microwave, in the oven, or pan-fried to reheat. Be careful not to heat it too long as it can overcook the salmon.
- Serve Cold - Leftover cooked salmon can also be served cold. This is especially great for when serving in salads.
What To Serve With
This salmon is perfect served over steamed jasmine rice, quinoa, or with roasted vegetables like asparagus or green beans. For a low-carb option, try it with cauliflower rice or a crisp side salad.
That sweet and savory glaze made with brown sugar, soy sauce, garlic, and lemon juice is the same flavor combo I love using in my Brown Sugar Balsamic Pork Chops, Brown Sugar Garlic Chicken, and even my Brown Sugar Glazed Ham during the holidays.
FAQs
You can, but it still needs to be fully thawed and patted dry before seasoning and baking for best results.
Yes! This glaze works well with other mild white fish like cod, halibut, or even tilapia—just adjust the bake time based on thickness.
Try coconut aminos or tamari for a gluten-free option with similar flavor.
Definitely! The sauce can be made and stored in the fridge for up to 3 days.
Yes! Use the same sauce and cook the salmon at 400°F for 10-12 minutes, depending on thickness.
For more easy side dishes that pair perfectly with salmon, try these Roasted Brown Sugar Carrots—they’re caramelized, kid-friendly, and ready in 30 minutes.
Have A Question?
- Got a question about this recipe? Leave a comment below—I’m happy to help!
- Tried this recipe? Share it with friends and leave a star rating below—I’d love to hear what you think!
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Brown Sugar Soy Sauce Salmon Recipe
Ingredients
- 1½ lbs salmon fillet - - plus olive oil, salt and pepper for seasoning
- ½ cup soy sauce
- ½ cup brown sugar
- 4 garlic cloves - minced
- 3 Tbsp lemon juice
- ¼ cup salted butter
- ½ tsp salt
- ½ tsp ground black pepper
Instructions
- Bring salmon to room temp: Remove the salmon from the fridge and let it sit out for about 10–15 minutes while you preheat the oven to 375°F. This helps it cook more evenly.
- Prepare the baking dish: Place the salmon fillet skin-side down in a large baking dish. Lightly brush the top with olive oil and sprinkle with salt and pepper.
- Make the glaze: In a small saucepan, combine ½ cup soy sauce, ½ cup brown sugar, 4 minced garlic cloves, 3 tablespoons lemon juice, ¼ cup salted butter, ½ teaspoon salt, and ½ teaspoon pepper. Heat over medium, stirring often, until everything is melted and smooth (about 2–3 minutes). Don’t let it boil.
- Assemble and bake: Pour the sauce evenly over the salmon, then cover the baking dish tightly with foil. Bake for 10 to 25 minutes, depending on the thickness of your fish (see notes). For extra caramelization, broil uncovered for the last 2–3 minutes if desired.
- Finish and serve: Remove from the oven and let rest for a couple of minutes. Transfer to a serving platter and drizzle with any extra sauce from the pan. Garnish with chopped green onions or fresh herbs if desired. Serve over rice, noodles, or veggies.
Recipe Notes:
- Let salmon come to room temp before baking for even cooking.
- Salmon is fully cooked at 145°F and flakes easily with a fork.
- Broil at the end for 2-3 minutes to caramelize the glaze.
- Store leftovers in an airtight container for 3-4 days.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
John Robert says
Insanely delicious, nutritious and easy as can be. Thanks! ❤️
Janice says
My new favorite salmon recipe. Absolutely love it! Thank you
Susan Reynolds says
This recipe is so good! I made it last week and my husband loved it so much he went out and bought more salmon and asked me to make it again.
Chelsea says
My family loves this recipe! Thank you! My five year old calls it mom’s fish dinner and she would eat it every night if I would let her!
I do make a few changes but the bases of this recipe is so good! I double the sauce ingredients and substitute the lemon juice for honey Dijon and it is just amazing. Again thank you♥️
Cyndi says
this is my FAVORITE RECIPE for Salmon, thank you for sharing ⭐⭐⭐⭐⭐
Mimmy says
This recipe was so easy and so delicious!! I had pieces of salmon but I still use the amounts indicated. I love the combination of flavors here. It cooked for 10-12 minutes. It was perfect ? I served with brown rice, avocado and plenty of sauce. Thank you ! It’s a keeper. Five stars ⭐️ for me.