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This brown sugar Dijon Arctic char recipe is very simple, and the bright glaze is quick to make! Just pop it into the oven for flavorful, flaky fish in under half an hour.
Try my Creamy White Wine Halibut or Fish Tacos next.
Why you’ll love it
If you’ve never tried Arctic char before, it’s closely related to both trout and salmon. It has a fairly mild and buttery taste that’s not too “fishy”, and it’s so good with my savory-sweet brown sugar and Dijon glaze. Chances are that you’ll enjoy it if you’re a fan of salmon!
This Arctic char recipe is just about as easy as it gets. There’s no messy frying involved, and cleanup is minimal since you just need to toss the foil away when you’re done. It’s another fantastic way to get a little creative with your easy weeknight meals rotation!
What you’ll need
- Artic char – like salmon, this cold-water fish ranges from pale pink to a deep red-orange color and has lots of omega-3s
- Dijon mustard – it’s the perfect complement to balance the sugar
- Brown sugar – for a hint of sweetness
- Lemon juice – it gives it a pop of acidity so that it’s not one-dimensional
- Garlic powder – for another layer of savory goodness
- Parsley – a final fresh touch
Helpful tips
- Arctic char has a fat content similar to that of wild salmon, so be mindful that it will dry out if overcooked.
- Be sure to line your baking sheet with foil to make cleanup easier. Don’t ask me how I know this. 😉
How to make Dijon brown sugar Arctic char
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Preheat your oven. Line a baking sheet with foil, and add a bit of cooking spray. Dry the fish with paper towels, and place skin-side down. In a prep bowl, combine the sauce ingredients.
Spread the glaze evenly over the Arctic char. Bake until it flakes easily with a fork, and give it a check earlier to avoid overcooking. Top with fresh parsley, and add additional salt & pepper if needed.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Here’s my sheet pan pictured. It’s just so pretty! (But yes, do line it with foil first to keep it looking that way.)
- Chop up the parsley with a quality chef’s knife on this sturdy cutting board.
- I love keeping brown sugar in one of these airtight pantry containers. It keeps fresher and less clumped for longer.
Substitutions and variations
- If you swap the Dijon mustard for another variety, keep in mind that the overall result will likely end up a bit sweeter since Dijon has some sharpness that cuts the sweetness of the brown sugar.
- Try adding a pinch of cayenne pepper for a little heat!
- You could always use this recipe with salmon instead if needed.
What to serve with Arctic char
- It’s pictured plated with my fabulous Simple Risotto. This would also be tasty with my Coconut Lime Rice.
- Mashed potatoes are a perfect pairing! Try my Mashed Potatoes with Sour Cream and Sautéed Green Beans (they’re so good).
- Round out the meal with a simple salad and my Homemade Italian Dressing.
Leftovers and storage
- Store leftover Arctic char for a couple of days in the fridge.
- Reheat slowly over a low heat in a saucepan, and take care not to dry it out. It’s also really good served cold in a salad! Add it to my Simple Parmesan Arugula Salad.
- I don’t recommend freezing it; the fish may change texture, and the glaze likely won’t stay put.
More easy seafood recipes
If you made this oven baked Arctic char, please leave a star rating and review below! I’d love to hear from you. You can also tag me on Instagram.
Brown Sugar Dijon Arctic Char
Ingredients
- 4 (6 ounce) pieces arctic char see note
- 1 tablespoon Dijon mustard
- 1/4 cup brown sugar
- 2 teaspoons lemon juice
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- Chopped fresh parsley to taste, optional but recommended
Instructions
- Preheat your oven to 400F and move the rack to the top third of the oven. Line a baking sheet with foil for easy clean-up, and spray it with a little cooking spray. Pat the fish dry with paper towels and place it skin-side down.
- In a small bowl, mix together the mustard, brown sugar, lemon juice, garlic powder, and some salt & pepper.
- Spread the mustard mixture evenly over the top of the fish.
- Bake, uncovered, for 10-15 minutes or until it flakes easily with a fork (definitely check at the 10 min mark if your fish is 1/2" thick or so!).
- Sprinkle with the fresh parsley, season with extra salt & pepper if needed. The skin doesn't crisp up in this particular recipe, so I simply slide if off when serving.
Notes
- The Arctic char that I buy is sold in individual portions. They are 6 oz. each. You can buy one larger piece (about 1.5-2 lbs.) and cut it up after cooking if you prefer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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