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Braided Mustard Brown Sugar Glazed Salmon

Braided Mustard Brown Sugar Glazed Salmon – so easy, so healthy and so pretty! You’ll love this braided salmon recipe. {includes video tutorial}

Braided Mustard & Brown Sugar Salmon - so easy and so pretty! {includes video tutorial}

I am trying to eat even healthier this year and this Braided Mustard Brown Sugar Glazed Salmon makes that easy to accomplish!

Why You’ll Love This Braided Glazed Salmon Recipe

  •  Impress your friends and family with the eye-catching presentation of braided salmon.
  • It’s super simple, too. You can do it so many different ways! In the video below, I show you how to make two braids out of one whole salmon filet. But you can easily turn those two into four or just make one huge one! I like to make two then serve them side-by-side on a large serving platter but individual braids are perfect for a dinner party so you can serve each guest their own little salmon braid.
  • Let’s talk the Mustard & Brown Sugar part of the salmon too. This is a very basic, simple “glaze” designed to be easy and fast without loading up on calories. I like a ratio of 2 parts mustard for every 1 part brown sugar but you can play around with it to make it as sweet or as mustardy as you like. I chose mustard because it’s naturally calorie-free and packs a major flavor punch.

Farm Raised or Wild Caught Salmon

This is a hot topic for many and some swear that you should only eat wild-caught salmon. Some wild-caught salmon advocates do it for flavor and while others for perceived health benefits. Personally, I prefer wild-caught salmon but can enjoy farm raised salmon as well. I certainly favor the price point of farm raised salmon.

As far as taste, farmed salmon tends to have a milder, less intense flavor compared to wild salmon, as well as slightly fattier texture. Some people actually prefer the milder flavor of farm raised salmon but even wild salmon can have a mild to rich and robust taste.

Just keep in mind the both farmed and salmon will have different taste profiles depending on factors such as salmon species, diet, location, and processing. Eat what you prefer and is available in your area!

How do you know if salmon is farm-raised?

  • Salmon Season: If outside salmon season, May through September, it’s likely to be farmed.
  • Price: Wild-caught salmon is generally more expensive so if the price is too good to be true, it might be farmed raised.
  • Color: Generally, wild-caught salmon has a deeper reddish-orange hue and a firmer texture than the light and more pink farm salmon.
  • Grocery Store Salmon: Typically salmon found in grocery stores will be farm-raised and again if it isn’t most likely they will tout that the salmon is “Wild-caught.”
  • Labels: Often times a menu or seafood purveyor will specifically state “Wild Caught” as it’s an attractive selling point for many.
  • Atlantic Salmon: If it says Atlantic salmon it’s almost certainly farm raised.
  • Alaskan Salmon: Pacific Northwest salmon is often wild-caught including species such as Chinook (King), Sockeye, Coho, Alaska Pink and Chum. However, Alaskan salmon can come from a farm.
  • Ask: Any reputable fishmonger will tell you how the salmon was sourced.

Braided Salmon Tips

  • You’ll want to ask your fishmonger to remove the skin from your filet (or remove it yourself, if you’re so inclined). There may be a small amount of silver left here and there from the skin, but don’t worry about it as a small amount is fine and you won’t notice it after cooking. The brown “fat” layer is also fine to leave, but your fishmonger can remove that part, too, if you prefer (and if your fish is farm-raised, it’s a good idea to do so).
  • The Mustard & Brown Sugar mix can be used on salmon without bothering to braid it, so you should give it a try even if you’re not up for the braiding part. I love to serve these salmon braids with garlic sugar snap peas and a little brown rice. It makes a healthy, delicious meal that you’ll be proud to serve!
  • To keep things just as sweet but reducing the calories, I swap out the brown sugar for Truvía Brown Sugar Blend! I only need to add 2 tablespoons to 1/2 cup of dijon mustard to make my Braided Mustard & Brown Sugar Salmon have the perfect flavor balance.
  • Here are the best ways to reheat your salmon leftovers.

Try this braided salmon recipe with a marinade next!

Mustard & Brown Sugar Braided Salmon - so easy and so pretty! {includes video tutorial}

Braided Mustard Brown Sugar Glazed Salmon

Yield: 8

Brown Sugar Dijon Glazed Salmon is incredibly simple to make and the braided salmon makes for a wonderful presentation that will wow your guests.


  • 3 pounds salmon (1 large salmon whole side filet, skinless, preferably wild-caught)
  • kosher salt
  • 1/2 cup dijon mustard
  • 1/4 cup light brown sugar or 2 tablespoons Truvía® Brown Sugar Blend
  • 2 tablespoons chopped parsley, for garnish


  1. Preheat oven to 400°F.
  2. Place salmon filet on a large cutting board. Slice a small amount off the side to make as close to a triangle as possible (it doesn't have to be perfect). Cut in half lengthwise, then cut each half lengthwise into 3 strips and braid (see video for tutorial).
  3. Place a sheet of parchment paper onto a large baking sheet pan and spray with cooking spray. Place braids on sheet pan and season each braid liberally with salt.
  4. Mix together mustard and brown sugar and brush onto salmon. Place in oven and bake for 10-12 minutes or until salmon braids are cooked through (braids are thicker than regular salmon and may take slightly longer than you're used to). If using a digital thermometer cook to an internal temperature of 125°F to 135°F.
  5. Place braids on serving platter and sprinkle with chopped parsley.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 383Total Fat: 22gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 107mgSodium: 550mgCarbohydrates: 10gFiber: 1gSugar: 6gProtein: 38g

This data was provided and calculated by Nutritionix.

Kristy Bernardo
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