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The Complete Guide to Sugar Alternatives: Everything You Need to Know →Brown Sugar Glazed Salmon with Jaca
Juicy roasted salmon fillets with a caramelized Jaca and Dijon mustard glaze — sweet, tangy, and ready in under 20 minutes. All the sticky, golden goodness with zero sugar, adapted from Natasha's Kitchen.
Ingredients
- ½ cup Jaca sugar (replaces ¼ cup brown sugar at 2x ratio)
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
- 2 lbs salmon fillets (skin-on or skinless) (about 6 fillets)
Sweetener Used
½ cup Jaca sugar Allulose
Replaces: ¼ cup brown sugar
Instructions
- 1
Preheat your oven to 400°F with one rack positioned in the upper third. Line a rimmed baking sheet with parchment paper.
- 2
In a small bowl, combine ½ cup Jaca sugar, Dijon mustard, lemon juice, olive oil, salt, and pepper. Stir well until smooth.
- 3
Arrange the salmon fillets on the prepared baking sheet, skin-side down if using skin-on, spaced about 1 inch apart. Remove any pin bones with tweezers.
- 4
Generously spread the Jaca glaze over the top and sides of each fillet.
- 5
Bake for 10–15 minutes until the internal temperature reaches 145°F at the thickest part and the flesh flakes easily with a fork. Thinner fillets will need 10–12 minutes; thicker ones 12–15 minutes.
- 6
Remove from the oven and serve immediately, garnished with lemon slices. This is a Jaca-adjusted healthier version — all the caramelized sweetness with zero sugar.
Pro Tips
- Wild-caught salmon is best, but use the best quality you can find. Thicker, fattier fillets are more forgiving if slightly overcooked.
- Line the baking sheet with parchment — caramelized Jaca is sticky and hard to scrub off.
- Jaca caramelizes beautifully just like brown sugar, giving you that gorgeous golden glaze.
- Pair with roasted asparagus, steamed rice, or a simple green salad for a complete meal.