Sugar Glazed Salmon

Sugar Glazed Salmon

yvonne 0

"This is an elegant barbecued salmon, glazed to perfection."

Ingredients 1 h {{adjustedServings}} servings 447 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 447 kcal
  • 22%
  • Fat:
  • 23.2 g
  • 36%
  • Carbs:
  • 28.4g
  • 9%
  • Protein:
  • 30.4 g
  • 61%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 543 mg
  • 22%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. In a shallow baking pan, combine the olive oil, water, red wine vinegar, garlic, garlic salt, black pepper and basil. Place salmon filet in the marinade meat side down, if skin is still on. Marinate for 30 minutes.
  2. Preheat an outdoor grill for medium heat and lightly oil grate.
  3. Coat the salmon filet lightly with sugar. Place on grill and cook 12 minutes per side. Baste with marinade periodically while cooking. Salmon is done, when it flakes easily with a fork.
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A simple marinade makes grilled salmon fillets irresistible.


  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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Reviews 33

  1. 43 Ratings

Bob McD

very good! Did not use the amount of sugar called for--kind of chickened out for fear that it would be sweet, but it is not--it adds a subtle quality that makes for great eating. Also, used fresh basil, doubled the quantity, did not have garlic salt, so I used powder and regular salt--all of these details doesn't change the overall effect of the dish. Shows well, the sugar glazing adds a golden appearance. Very much recommend this. You can tell it is written by someone that understands that salmon needs only augmentation, and this treatment does just that.


I've had much better salmon. The flavors were odd together (my husband and I usually like a sweet glaze) and not at all appealing. The vinegar was strong, and in my opinion, doesn't belong with a subtle tasting fish. I will not make this again. It ruined a perfectly good filet. I recommend "Baked Dijon Salmon" instead.


Yummy! My picky, "Don't let that fish touch my steak!" boyfriend even admitted this was good. Sweet and tangy at the same time. Adds flavor without overwhelming the salmon. Use fresh basil (~2 Tbs) for best flavor. Garlic salt is unnecessary. Just add some salt and more garlic!