Most brown sugar salmon<\/strong> recipes hand you a bowl of syrup and tell you to wait an hour. This one skips all of that. You stir the sugar into the oil and the spices until it turns into a paste, you smear it over the fillets, and the pan goes in. Thirty seconds of work. The sugar does its caramelizing on the fish instead of sitting in a dish on the counter.<\/p>\n Two tablespoons of brown sugar for 1\u00be lb (800 g) of salmon is nowhere near dessert territory. It is just enough to build a lacquered edge under the heat while the paprika, the Italian herbs and the Bas-du-Fleuve salted herbs push back from the other side. Those salted herbs are a Quebec pantry staple, fresh herbs packed in coarse salt, so they season and salt in the same move. What comes out is a crust with some grip to it and flesh underneath that still flakes clean off the fork.<\/p>\n Twenty-five minutes at 400\u00b0F (200\u00b0C) on a sheet pan. Or ten in the air fryer basket, which is the way I reach for first: the caramelization comes out more even and the fish is ready before the rice is. The oven wins when I want a second pan of vegetables roasting beside it. And a full batch is never a waste. Cold, flaked over greens with an avocado the next day, it is honestly half the reason I cook 1\u00be lb (800 g) at a time.<\/p>\n","protected":false},"excerpt":{"rendered":" \ud83d\udd25 The salmon that gets supper done, with no marinating Most brown sugar salmon recipes hand you a bowl of syrup and tell you to wait an hour. This one skips all of that. You stir the sugar into the oil and the spices until it turns into a paste, …<\/p>\n","protected":false},"featured_media":9490,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"brown sugar salmon","_yoast_wpseo_title":"Brown sugar salmon recipe, baked at 400\u00b0F","_yoast_wpseo_metadesc":"A brown sugar spice rub caramelizes right on the fillets at 400\u00b0F. No marinating, no glaze to stir. On the table in 25 minutes.","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":"","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"","_yoast_wpseo_opengraph-description":"","_yoast_wpseo_opengraph-image":"","_yoast_wpseo_twitter-title":"","_yoast_wpseo_twitter-description":"","_yoast_wpseo_twitter-image":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":""},"recipe_category":[172,167],"sponsorship":[],"class_list":["post-780","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-fishes-seafood","recipe_category-main-dishes"],"acf":[],"yoast_head":"\n\ud83c\udf6f Sweet, but it earns its place<\/h3>\n
\ud83c\udf7d\ufe0f Oven or air fryer, same fish<\/h3>\n