Broiled Salmon with a spicy brown sugar glaze is a quick 15 minute salmon recipe that yields high returns for very little effort! Beautiful caramelised surface, juicy salmon inside, this is a terrific way to cook salmon that’s far less messy than pan searing.
Like the Chilli Lime Baked Salmon, this can be made into a one tray dinner by adding vegetables that will cook at the same time!
An amazing Broiled Salmon
Dinner really doesn’t get any more simple than this, but it lacks nothing in the flavour department! Especially that glaze – it’s fantastic! And I really mean it when I say this is a 15 minute meal. It goes like this:
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Glaze: mix mustard, mayonnaise, brown sugar and cayenne pepper (1 minute)
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Slather onto salmon (1 minute)
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If you want, throw on asparagus, broccolini and cherry tomatoes, and drizzle with olive oil (2 minutes)
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Grill/broil for 8 minutes
Oh wait. I can’t do primary school maths. That’s 12 minutes. 😉
Brown sugar glaze for salmon
This recipe is inspired by this Roasted Salmon Glazed with Brown Sugar and Mustard that I found in New York Times last year. The first time I tried it, I found that roasting the salmon didn’t achieve the promised glaze, so I’ve fiddled with the recipe a wee bit. Firstly, I grill/broil the salmon instead of baking it so you’re guaranteed beautiful caramelisation.
And secondly, the NYT recipe only uses mustard and brown sugar which sometimes formed a skin rather than caramelising. I think it depends on how oily the salmon is. So to remove that problem, I add a bit of mayonnaise which adds oil so it ensures you always end up with a beautiful glaze on your salmon. 🙂
Oh wait. I made one other – ahem – little change. I added greens. Asparagus, broccolini and cherry tomatoes are perfect because they cook in the same time as the salmon.
To get a good caramelisation, it’s better to broil rather than roast salmon
Add a crusty bread roll, and dinner is complete.
With just one pan to clean up.
In fact, you could line the tray with foil to eliminate cleaning all together. The reason I don’t is because I like to scrape the juices off the tray and pour it over the Brown Sugar Salmon. Can’t do this with foil, I always end up scraping up bits of foil!!
Brown Sugar Broiled Salmon is one of those recipes that is a great base for adding your own touch. I added cayenne pepper to make the glaze spicy. Off the top of my head, here are some other ideas: lemon or lime zest (not juice), garlic and/or ginger powder, Chinese five spice, sriracha or other chilli paste, swap out the sugar with honey or maple syrup, sichuan pepper, add herbs of choice – fresh or dried.
Love to hear any other ideas you have to glam this up even more! I mean, remember, this only takes 12 minutes to make. So I’m sure you can spare an extra minute or two for some other touches!! 🙂 – Nagi x
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Brown Sugar Broiled Salmon
Ingredients
- 4 x 5-8 oz/ 150-180g salmon fillets , skin on or off (I use on)
- 2 bunches asparagus (Note 1)
- 1 bunch broccolini (Note 1)
- 1 cup cherry tomatoes
- 1 tbsp olive oil
- Salt and pepper
Glaze (Note 2)
- 1 tbsp Dijon mustard
- 1 tbsp mayonnaise (I use whole egg mayonnaise)
- 2 tbsp brown sugar
- 1/4 tsp cayenne pepper
Instructions
- Preheat broiler/griller on high. Place the oven shelf 6"/15cm from the heat source.
- Spray a baking tray with oil (I use olive oil, any is fine).
- Pile asparagus, broccolini and cherry tomatoes on the baking tray. Drizzle with olive oil and sprinkle with salt and pepper. Toss with hands then spread out on the tray, mostly on one layer.
- Wedge salmon pieces on the tray between the vegetables. Sprinkle with salt and pepper.
- Mix Glaze ingredients together. Slather on the salmon - tops and sides.
- Grill/broil for 8 minutes - don't flip. The salmon should be caramelised and the inside should be blushing pink.
- Rest for 2 minutes then serve with crusty bread rolls.
Recipe Notes:
Nutrition Information:
This looks incredible and will definitely be added to my dinner menu rotation. Love the combination of flavors, and agree with Dorothy about adding a little smoked paprika. What cake is she referring to? Thank you again for another wonderful recipe.
Hi Gail! Actually, it’s Dorothy’s own carrot cake!! She was kind enough to share the recipe with me, and it’s fabulous! I am thinking of sharing it on my site this Friday, she gave me permission! 🙂
i love how fast this comes together, some times it takes me 40 minutes to make even a salad lol. beautiful Nagi & i bet it is totally as delicious as it looks X
Thanks so much Thalia!! 🙂
This looks delish, however I am not a huge fan of salmon… could you substitute this with a different fillet of fish?
You sure can Gen! Just choose something that’s a fairly thick fillet, if it’s too thin it will overcook in the cook time required to achieve that glaze 🙂
That’s so weird! I have been craving salmon over the past few days and was going to cook it tonight. Then your recipe appeared! I need a one tray dish between writing assignments 😉
It’s a sign, a sign! 🙂
This is soooooo going on the menu for next Friday night. What a treat to look forward to!
Yesssss!!!!! PS I have your email in my inbox, will respond shortly!!
Pretty. Healthy. And all on one pan. What more can you ask for?
My sentiments exactly 🙂
Did you install a nanny cam at my house? I was JUST talking about needing to eat more salmon and this recipe is right up my alley. Can’t wait. Broccolini and asparagus already purchased. I’ll skip the tomatoes until they’re in season here. I may use a red bell pepper for color. Headed to the fish market first thing tomorrow.
BA HA HA! It’s meant to be Susan!! 🙂 N x
Another winner girl!! So simple..so delish!!
Woah! You tried it already??? ❤️
You’re sweet. I only follow a small group of people and you’re one of my favs. 🙂
Awww, thank you Susan! I feel very honoured, really! 🙂 N x
I make all of your recipes right away. I had it for lunch. 🙂
Susan, you are too COOL with a capital “C”!!!! Official recipe validator. I love it!!! If you approve, I know it rocks!! ?
I have read and studied your salmon fillet recipe. I sincerely hope it is good. I’m ready to try something new and exciting. The recipe makes my mouth water. Keep up, I love your ideas. I will most certainly forward the outcome.
I do hope you enjoy it Mark! 🙂
Oh yummy! Salmon is always a winner in my books. Your one-pan recipe makes me want to go back in the kitchen and start cooking 🙂 x
Salmon is ALWAYS a winner with me too Mel! 🙂
Yes!!! I do this all the time with with my fish!!! I love to add cajun spice to it…which reminds me I should really blog this soon 🙂 I love how you get into the science of things about the oil being the reason it gets all brown and gorgeous!!! Perfect dish for those Monday nights when you need something fast, easy and HEALTHY! YUM!
Oooh YES! Cajun spices would be a fab addition!!! 🙂
Hi Nagi, is that 2 Tbspn or tsp of brown sugar, or is that personal choice?
Oops, typo! Fixed it 🙂 Thanks for picking that up Sameera! It’s 2 tbsp 🙂
Haha – Nagi – I have to echo Dorothy’s question – what time are WE eating? 🙂
That glaze is simple but simple sometimes can be extrvagantly decadent and – this comes together in one pan – ONE pan! How fantastic is that!
Well jump on a plane and come on over, we can et anytime you want!!! 😉
Is that 2 tbspn or 2 tspn brown sugar?
Te he he! Now that was a confusing typo!!! 🙂 It is 2 tablespoons. You can reduce it but it won’t create as much of a glaze which is created by the sugar 🙂 Thanks for picking that up!!! N x
Do you need to turn the slamon fillets? cheers
Hi Jane, thanks for the question, I will add that as a note! Nope, no turning, need the whole 8 minutes to caramelise the top. 🙂 And it cooks all the way through just fine!
I love one pan meals… especially when they include salmon 🙂 I’ll have to give this a try.
Sarah
The Midwest Darling
Lovely to hear from a fellow salmon loveeeeer!!! 😉
Hi Nagi! What time is supper?? Your timing is perfect as our asparagus patch is producing! I would add a little smoked paprika to the glaze and use ground chipotle instead of cayenne for a twist. So glad my cake was a hit – it is my favorite! 🙂
Oooh, you could go WILD with this glaze Dorothy! 🙂 And what’s better than homegrown asparagus?? How much do you grow each year?? Out of curiosity! I know nothing about growing asparagus!