Ingredients
4 (7 oz) salmon fillets, skin-on or skinless
Salt and freshly ground black pepper
2 Tbsp light brown sugar
2 Tbsp dijon mustard
1 tsp lemon zest
1 tsp minced garlic
1 1/2 tsp chopped fresh parsley (optional)
Instructions
Preheat oven to 400 degrees. Line a baking sheet (13 by 9 or 18 by 13-inch) with aluminum foil, spray foil with non-stick cooking spray.
Align salmon pieces on baking sheet leaving some space between them. Season top with salt and pepper.
In a small mixing bowl whisk together brown sugar, mustard, lemon zest, and garlic.
Spoon and spread brown sugar mustard mixture evenly over salmon.
Bake in preheated oven until cooked through, about 11 – 14 minutes (depending on thickness of salmon and desired degree of doneness. I cook to internal temperature in the thickest portion of 125 to 135 degrees, but for food safe the USDA recommends 145 which is well done).
If desired garnish with parsley for a little pop of color.
Notes
Nutrition estimate is based of skins being removed before eating (they’re soft and oily with this cooking method, not recommended to eat), or using skinless salmon.