Description
Caramelized Salmon is a deliciously sweet and savory dish that combines the crispiness of caramelized sugar with perfectly cooked salmon filets. This easy recipe uses simple ingredients like sugar, kosher salt, black pepper, and olive oil to create a fragrant crust, pan-seared and finished under the broiler for a flavorful finish. Ideal for a quick weeknight dinner or elegant meal, it offers a beautiful golden-brown top and tender, juicy salmon inside.
Ingredients
Scale
Salmon and Seasoning
- 1 pound salmon (cut into 4 filets, with or without skin; thawed if frozen)
- ½ cup sugar
- 1 tablespoon kosher salt plus ¾ teaspoon kosher salt
- Black pepper, freshly ground to taste
- Olive oil (enough to coat skillet bottom)
Instructions
- Season the Salmon: Combine the ½ cup sugar, 1 tablespoon kosher salt, and freshly ground black pepper on a plate. Dip each salmon filet into the mixture and coat all sides evenly to prepare for caramelizing.
- Sear the Salmon: Heat a small amount of olive oil in a large nonstick skillet (preferably oven-safe like cast iron) over medium heat until shimmering. Place the salmon filets skin-side down if skin is on. Sauté for about 5 minutes. Expect some sugar to burn off on the bottom, which is normal. Adjust heat if oil splatters excessively.
- Flip and Cook Additional Sides: Carefully flip each filet and sauté for another 2-3 minutes. If the filets are thick, continue to sauté the remaining sides for 2-3 minutes each to ensure even cooking and caramelization.
- Broil the Salmon: Preheat the oven broiler to 450°F and move a rack to the top position. Sprinkle a teaspoon or two of the reserved sugar and salt mixture over the top of each filet. Transfer the skillet to the oven and broil for 5-10 minutes, checking frequently to avoid burning the top. For frozen filets, 5 minutes is usually sufficient.
- Serving: Remove from the oven and allow the salmon to cool briefly. Peel off the caramelized, darkened skin gently before serving for best taste and texture.
Notes
- Use a skillet that is oven-safe, such as cast iron, for easy transition between stovetop and oven.
- If using frozen salmon filets, thaw completely before starting the recipe to ensure even cooking.
- Be cautious with broiling times as sugar can burn quickly; monitor frequently to prevent over-browning.
- The caramelized skin will become very dark but should come off easily when peeling.
- Adjust salt quantities if using unsalted salmon or personal preference.
