Roasted Char Glazed with Brown Sugar and Mustard

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– Photo: Linda Xiao for The New York Times

Recently, I came across an incredibly easy & delicious way to bake my favorite fish, Arctic Char (similar to salmon). The New York Times’ Sam Sifton apparently published this salmon recipe in 2015 but I only found it in late 2023…and have now roasted both Arctic Char and wild-caught salmon this way a half-dozen times to rave reviews.

It could not be more simple:

  • Heat oven to 400-425 (I do 425; depends on your oven)
  • Mix together roughly equal parts Dijon mustard and light brown sugar — mix well so no sugar clumps. (Or go with more mustard or more brown sugar depending on how mustardy/sweet you like your food!)
  • Lightly brush your filet(s) with olive oil and place skin-side down on parchment or foil-lined baking sheet
  • Salt and pepper the fish
  • Spoon the mustard/sugar mix atop and on the sides of the fillets, then slide into the oven
  • Bake for 12 minutes (12-15 minutes, depending on your oven and if you prefer medium rather than med-rare.)

That is literally it. And it’s absolutely scrumptious. It’s a good heart-healthy choice, served with oven roasted potatoes (my favorite: Ina Garten’s garlic roasted potatoes) and either string beans or roasted brussels sprouts or bok choy… or any other roasted veggie, since your oven is on already!  This is a fabulous and quick weekday meal that’s also fit for company.

If you’re looking for a way to add a heart-healthy protein to an easy weekday dinner, give this a try.  Want to know more about char vs salmon and nutrition of both fish – see Arctic Char Better Than Salmon.

And if you subscribe to the New York Times / NYT Cooking, here’s a link to the recipe: Roasted Salmon with Brown Sugar and Mustard.


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