The Best Salmon – For the Fish Haters

Beau and I are pretty different. We keep discovering this every day.

But at the start of our marriage, when he told me that he is not really into fish, well, those were just fightin’ words (I learned that phrase from my Texas friends!).

Of course, I could not come to terms with this. I assured myself that he had bad encounters with fish in the past, or perhaps he had an unhealthy attachment to Nemo (which he has since denied). Or maybe even both. No!

Thus began my journey to find a yummy fish recipe.

Just to start off, Salmon is probably not the “gateway” fish. It has a stronger fish flavor and is a bit meatier than other fish. I was on track to start him off right, with a light flaky tilapia or a delicious mahi mahi. But when I came across the Sweet-Spicy Glazed Salmon recipe from Cooking Light, I re-directed.

If you like salmon, you’ll love this! If you don’t like salmon, you’ll love this! If you love salmon but your lover/roommate/mother doesn’t…give this a whirl.

Also, it is simple and quick. A weeknight meal for sure. Let’s get started.

The Best Salmon Recipe

First, prepare your fish by laying it on a jelly roll pan lined with foil (or a baker’s mat). Season it with salt and pepper.

Bake it in a 425 degree oven for 12 minutes.

Now prepare your sauce. In a saucepan mix together:

  • 3 tablespoons dark brown sugar
  • 1 tablespoon low-sodium soy sauce
  • 4 teaspoons Chinese-style hot mustard
  • 1 teaspoon rice vinegar

Let it come to a boil.

Once the salmon is done, take it out of the oven and preheat the oven to Broil.

It’s time to drizzle that yummy sauce all over the salmon.

Leave no part of the fish uncovered!

Put it under the broiler for 3 minutes.

And that’s it! You’re done. Now it’s just time to plate up and watch the fish hater in your life question all their previous food preferences :)

This is one of our staples now and we love to eat it with creamy polenta or cheesy grits. And don’t forget those greens!

Yields 4

Sweet-Spicy Glazed Salmon

10 minsPrep Time

15 minsCook Time

25 minsTotal Time

Save Recipe


  • 3 tablespoons dark brown sugar
  • 1 tablespoon low-sodium soy sauce
  • 4 teaspoons Chinese-style hot mustard
  • 1 teaspoon rice vinegar
  • 4 (6-ounce) salmon fillets (about 1 inch thick) $
  • Cooking Spray
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  1. Preheat oven to 425°.
  2. Combine first 4 ingredients in a saucepan; bring to a boil. Remove from heat.
  3. Place fish on a foil-lined jelly roll pan coated with cooking spray; sprinkle with salt and pepper.
  4. Bake at 425° for 12 minutes. Remove from oven.
  5. Preheat broiler.
  6. Brush sugar mixture evenly over salmon; broil 3 inches from heat 3 minutes or until fish flakes easily when tested with a fork.


Recipe Credit: Abby Duchin Dinces, Cooking Light



  • Maryn - I want to see a recipe for those cheesy grits too! : )ReplyCancel

  • Kim - Just pinned this! We’re big salmon eaters, so a new way of doing an old favorite earns big points in my book. Cannot wait to give it a try.ReplyCancel

    • belleandbeau - Thank you, Kim! You’re such a doll! I can’t wait to hear what you thought.ReplyCancel

  • Lace Johnson - Um, DELICIOUS!!! Thank you for sharing this amazing and simple receipe :)ReplyCancel

  • Maryn - So I actually made this tonight and it was SO GOOD! I didn’t have Chinese-style hot mustard so I improvised with 1 teaspoon of regular mustard and a few drops of hot sauce. Not sure if it tasted quite like yours, but it was some of the best salmon I have made. : ) xoxoReplyCancel

  • Erica - This recipe is fantastic! I’ve made it 4 times now, and my husband (a seafood lover who eats salmon often) declared it “the best piece of salmon” that he’s ever had. I, on the other hand, am not a seafood lover but LOVE the salmon prepared this way. Thanks for sharing!ReplyCancel

    • belleandbeau - So grateful you and your husband love it! We are just as addicted and, just like you, my husband does not even like salmon that much :)ReplyCancel

  • Melina - We made this for dinner…I only had half the brown sugar so I substituted the rest with honey and a little bit of molasses. My fish hating family (seriously, no joke, we live in Alaska and hate Salmon) ate it without complaint and with lots of complements. I of course double the sauce so there was lots extra for dipping! Thanks for the recipe! We are actually putting a few coho’s in our own freezer instead of giving them away so we can use this recipe again.ReplyCancel

    • Bri McKoy - This comment seriously made my day! And I agree with doubling the sauce. Thanks, Melina! :)ReplyCancel

  • Alfonso Sarette - Love the story behind the recipe, you always have great posts! That fish looks absolutely delicious! I am going to get this ready for the weekend, I got nemo friendly family coming over haha


  • Zandra Jones - Going to try!
    My husband hates it too and we live in WashingtonReplyCancel

  • Katie - I loved this! Thank you! I hate salmon (i cant stand most fish, so far the only one I found I enjoyed was tilapia) but my husband loves fish so I’ve been trying to cook things he likes that I can also enjoy And this was perfect! I was afraid of it being too spicy so I used half spicy Chinese mustard and half spicy brown mustard and it was just right! I will definitely be making this again. This was the first time I’ve ever been able to eat salmon and I have you to thank for it!!!!!!ReplyCancel

  • Lily Dashiell - It will fascinate me until the day I die how not liking fish can drive people so crazy. You’d think not liking the disgusting taste of Salmon is the same thing as not liking ice cream or pizza. Salmon is disgusting to a lot of people (myself included) and I get extremely irate when someone doesn’t simply say ‘ok’ when I tell them. Fightin’ words? I wish I were married to you… you’d know what a fight is. I’d puke it up on your kitchen table!! Let the fish haters of the world live in peace!!ReplyCancel

  • Roxanne Pmrf - Holy cow! I HATE salmon! But my goodness, this recipe is so so very delicious! Omg, thank you so much, this fish is so healthy and i finally have a way to not endure it but enjoy it :D I am so excited!!ReplyCancel

  • Lori Howe - I made this recipe–or an approximation of it–for dinner tonight. I’ve hated salmon my whole life, and I have to say, not only did I eat it, I truly enjoyed it. I used brown sugar, soy sauce, garlic, and sweet chili sauce to make the glaze, and it was delicious. I served it with a rice dish somewhere between risotto and pilaf: wild rice, asparagus, broccoli, almonds, orange peel, juice, and sections from one cara cara orange, and olive oil. I drizzled the last couple of teaspoons of the glaze over the rice dish and tossed for a little extra flavor. I’m going to serve this meal again soon–it was absolutely delicious and I’m a salmon convert now. Thanks!ReplyCancel

  • Susan - Well, since my guy just came home from fishing the salmon river in Pulaski, N.Y.. I have 60lbs of very fresh king salmon to experiment with. I’m not a fish lover myself, but then again I never thought I would eat bear meat either! This is tonight’s meal plan,with cheesy grits and greenbeans!ReplyCancel

    • Bri McKoy - 60 lbs of salmon, Susan?! Wow! I’m coming to your house for dinner :) I hope you enjoy! This recipe is a staple in our house.ReplyCancel

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