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:
Victoria of Flavors of the Sun says
Pretty. Healthy. And all on one pan. What more can you ask for?
Nagi says
My sentiments exactly 🙂
Susan in PDX says
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.
Nagi says
BA HA HA! It’s meant to be Susan!! 🙂 N x
Susan in PDX says
Another winner girl!! So simple..so delish!!
Nagi says
Woah! You tried it already??? ❤️
Susan in PDX says
You’re sweet. I only follow a small group of people and you’re one of my favs. 🙂
Nagi says
Awww, thank you Susan! I feel very honoured, really! 🙂 N x
Susan in PDX says
I make all of your recipes right away. I had it for lunch. 🙂
Nagi says
Susan, you are too COOL with a capital “C”!!!! Official recipe validator. I love it!!! If you approve, I know it rocks!! ?
Mark Ikemeier says
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.
Nagi says
I do hope you enjoy it Mark! 🙂
Mel says
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
Nagi says
Salmon is ALWAYS a winner with me too Mel! 🙂
Mila furman says
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!
Nagi says
Oooh YES! Cajun spices would be a fab addition!!! 🙂
Sameera Sheikh says
Hi Nagi, is that 2 Tbspn or tsp of brown sugar, or is that personal choice?
Nagi says
Oops, typo! Fixed it 🙂 Thanks for picking that up Sameera! It’s 2 tbsp 🙂
Shahi @ RunninSrilankan says
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!
Nagi says
Well jump on a plane and come on over, we can et anytime you want!!! 😉
Sue says
Is that 2 tbspn or 2 tspn brown sugar?
Nagi says
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
Jane says
Do you need to turn the slamon fillets? cheers
Nagi says
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!
sarah says
I love one pan meals… especially when they include salmon 🙂 I’ll have to give this a try.
Sarah
The Midwest Darling
Nagi says
Lovely to hear from a fellow salmon loveeeeer!!! 😉
Dorothy Dunton says
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! 🙂
Nagi says
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!