Q: 1. Can I use other types of fish with this recipe?

Absolutely! Trout, cod, tilapia, or halibut are also great options, though you may need to adjust cooking times based on thickness.

Q: 4. Can I make the glaze ahead of time?

Yes, you can prepare the glaze up to 3 days in advance . Store it in the refrigerator in an airtight container and give it a good stir before using.

Q: 5. What if I don’t have brown sugar?

You can substitute brown sugar with maple syrup , white sugar , or a bit of molasses for a similar flavor. Keep in mind that the taste may vary slightly.

Question 1

1. Can I use other types of fish with this recipe?

Accepted Answer

Absolutely! Trout, cod, tilapia, or halibut are also great options, though you may need to adjust cooking times based on thickness.

Question 2

2. Do I need to marinate the salmon?

Accepted Answer

Marinating is optional but recommended for extra flavor. If you’re short on time, you can skip this step, and it will still taste delicious!

Question 3

3. How do I know when the salmon is done?

Accepted Answer

Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). You can also visually check if it’s opaque in color.

Question 4

4. Can I make the glaze ahead of time?

Accepted Answer

Yes, you can prepare the glaze up to 3 days in advance. Store it in the refrigerator in an airtight container and give it a good stir before using.

Question 5

5. What if I don’t have brown sugar?

Accepted Answer

You can substitute brown sugar with maple syrup, white sugar, or a bit of molasses for a similar flavor. Keep in mind that the taste may vary slightly.

brown sugar

How to make honey brown sugar salmon