Brown Sugar Salmon

It’s still intermittently cold in Chicago, and you’re in the mood to dine exquisitely—but it’s too frigid out to dress cute. So, you choose to dine in. Now, you have to set the ambiance just right. You want your partner or spouse to feel like they’re out on a date. You need the perfect meal—light yet filling—with a beautiful presentation. I recommend Brown Sugar Salmon.

Listen, if you want to get this dinner just right, go with Brown Sugar Salmon—it’s delicious and ridiculously easy to prepare. Once you experience this dish, it will quickly become a weeknight favorite. But for the first stay-at-home dinner date of the season, this recipe will knock it out of the park, making you look like a N’Orleans chef.

Set your table, let the red wine come to room temperature, and have your lighting and attire ready. The best part? This dish is a breeze. It takes just 5 minutes to prep, 10 minutes to cook, and cleanup is as easy as a sweet summer breeze.

The Magic Behind the RecipeA glaze made of brown sugar, Dijon mustard, lime juice, fish sauce, and berbere spice—a warm and vibrant Ethiopian spice blend—creates a molasses-like sweetness, slight tartness, and deep umami flavor. Brushed onto the salmon before, during, and after broiling, this glaze brings an irresistible savory-sweet depth to the flaky, tender salmon.

Ingredients6 Tbsp. dark brown sugar1 Tbsp. Dijon mustard1 Tbsp. fish sauce1 Tbsp. fresh lime juice½ tsp. homemade or store-bought berbere, baharat, or garam masala spice mix1 Tbsp. neutral oil4 (6-oz.) skin-on salmon filletsKosher salt

Set the MoodWhile cooking, play The Rolling Stones’ "Brown Sugar"— "Brown sugar, why you taste so good? Brown sugar, just like a young girl should..."

Make It Your OwnLike all great easy meals, this one is customizable:- Swap lime juice for lemon.- Use soy sauce instead of fish sauce.- Replace berbere with Baharat (a spice blend from Eastern Mediterranean cooking) or garam masala (from Indian cuisine).- If you're low on brown sugar, substitute honey or maple syrup.

Broil It to PerfectionThe broiler is the best way to cook small cuts of salmon—it’s fast, hands-off, and easy to clean (thanks to a layer of foil). The broiler caramelizes the sugar in the glaze quickly, creating a thicker, stickier coating. If some glaze burns onto the foil, don’t worry—it won’t affect the flavor of your salmon.

- Tip: If you’re using liquid aminos instead of soy sauce, keep in mind that soy sauce is fermented and contains wheat, making it not gluten-free. Liquid aminos, however, are not fermented, are typically gluten-free, and have a milder, slightly sweeter taste.

Serving IdeasMake this a complete meal with:- Garlicky bok choy and steamed white rice- Crispy smashed potatoes- Fried green tomatoes- A smashed cucumber salad- A simple spinach salad

Choices, choices, choices—you can’t go wrong.

Now that dinner is ready and you’re dressed, it’s time for D’Angelo’s "Brown Sugar"— "Brown babe, I get high off your love, I don’t know how to behave. I want some of your brown sugar..."

Enjoy!