Description
This recipe is a perfect balance of sweet and savory flavors, combining tender salmon fillets glazed with a caramelized brown sugar mixture and roasted carrots infused with garlic and herbs. It’s simple enough for a weeknight dinner yet elegant enough to serve for guests or a special occasion. With minimal prep and just one pan, it delivers big flavor without a lot of fuss.
Ingredients
For the Salmon:
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4 salmon fillets (about 6 ounces each, skin-on or skinless)
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3 tablespoons brown sugar, packed
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2 tablespoons olive oil
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2 cloves garlic, minced
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1 tablespoon soy sauce (or tamari for gluten-free)
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1 teaspoon Dijon mustard
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½ teaspoon smoked paprika
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½ teaspoon salt
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¼ teaspoon black pepper
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Fresh parsley, chopped (for garnish)
For the Garlic Roasted Carrots:
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1 pound carrots, peeled and cut into sticks (or use baby carrots)
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2 tablespoons olive oil
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2 cloves garlic, minced
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1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
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½ teaspoon salt
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¼ teaspoon black pepper
Instructions
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Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking. This temperature allows the carrots to caramelize and the salmon to cook through gently without drying out.
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In a bowl, combine the carrots with olive oil, garlic, thyme, salt, and pepper. Toss until evenly coated, then spread the carrots in a single layer on one side of the baking sheet. This ensures they roast properly instead of steaming.
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Roast the carrots for 15 minutes to give them a head start. Their natural sugars will begin to caramelize, and the garlic will infuse them with flavor.
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While the carrots are roasting, prepare the glaze. In a small bowl, whisk together the brown sugar, olive oil, garlic, soy sauce, Dijon mustard, smoked paprika, salt, and pepper until smooth. The glaze should be thick and glossy, ready to coat the salmon.
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After 15 minutes, remove the baking sheet and push the carrots to one side. Place the salmon fillets skin-side down in the cleared space. Brush the glaze generously over each fillet, covering the tops and sides.
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Return the baking sheet to the oven and roast for 12–15 minutes, depending on the thickness of the salmon. The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). The carrots should be tender and golden by this stage.
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For extra caramelization, switch the oven to broil during the last 2 minutes of cooking. Keep a close eye to avoid burning, but this step enhances the glaze with a beautiful golden-brown finish.
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Remove the pan from the oven and let the salmon rest for 1–2 minutes. Garnish both the salmon and carrots with chopped fresh parsley. Serve immediately with your choice of sides.
Notes
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For a spicier glaze, add a pinch of cayenne pepper or red pepper flakes.
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Baby carrots work well and save time on prep—just adjust roasting time slightly.
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To reduce sweetness, cut the brown sugar to 2 tablespoons.
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Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the oven to avoid drying out the salmon.
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This recipe also works well with chicken or shrimp if you’d like to use a different protein.
- Prep Time: 15 minutes
- Cook Time: 30 minutes