Maple & Brown Sugar Glazed Salmon

maple brown sugar salmon

I had memories growing up of when my Mom would make salmon and all I could smell was this stinky fish permeating throughout the house.  I wouldn’t go near it.  If it tasted anything like it smelled I was running in the other direction.

All this changed one day last summer when my friend Nancy convinced me I would like it.

Man was she ever right!

All she did was wrap the salmon in foil, added a little butter, honey and brown sugar and it was beyond delicious.  The salmon wasn’t drenched in anything, it wasn’t fishy like I thought it would be.  It was so tender and mild it had become my new favorite food.  I would eat it daily if I could afford it.

I came up with my own version that I thought I would like.  It has melted butter, a little brown sugar, maple syrup and a dash of Tamari (soy sauce).  It was the BOMB!   Just look at all that yumminess under the salmon.

This recipe makes enough sauce for 4 salmon fillets.   Try it, I really think you’ll like it!


Understanding why farm raised salmon is so bad for you is very important.   It Pays to Live Green has a nice article explaining why wild caught salmon is hands down the better choice.  Please take a moment to read this.  It’s imperative we are educated in what farm raised fish is doing to our health.  Yes it is cheaper, but far more toxic!




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Maple & Brown Sugar Glazed Salmon

Maple & Brown Sugar Glazed Salmon


2 Tablespoons butter
2 Tablespoons brown sugar
1/2 Tablespoon real maple syrup
1/2 Tablespoon Tamari sauce


  1. Preheat the broiler to 500
  2. Place the salmon in an oven proof dish (cast iron works best) and brush it with a little olive oil, salt and pepper
  3. Broil it for 10-12 min or until the fish flakes easily with a fork
  5. Melt the butter in a small saucepan over low heat
  6. Add the sugar, syrup and Tamari sauce
  7. Let cool
  8. Brush over the salmon

I use all organic ingredients whenever possible, and hope you do too! 🙂



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  1. Looks amazing, do you cover any great drinks that you recommend?

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