Broiled Salmon with a Brown Sugar Glaze

This is for those days when you don’t want a lot of dishes or prep work but still want a wholesome meal. It’s got tons of flavor, an easy glaze you’ll love, and I bet you have every ingredient you need on hand. (Okay, except probably the salmon. The… you know… main ingredient.)

Make sure your broiler is preheated and your oven rack is positioned correctly so the salmon cooks evenly and gets that beautifully caramelized crust. This is one of the best easy dinner recipes that never feels boring.

Ingredients and Tools You’ll Need

It’s best to use fresh salmon instead of frozen, which can sometimes release more moisture and affect the texture. But, if you only have frozen, make sure it’s completely thawed and pat it very dry before adding the glaze. Don’t skip the lemon zest! It brightens up the whole dish.

This makes 3 servings and is best eaten right away. If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.

Equipment

• Baking Sheet
• Aluminum foil (NOT parchment paper)

Ingredients

• 2 tablespoons canola oil
• 3 salmon boneless fillets skin on or skinless, 6 ounces each, about one inch thick
• 3 tablespoons Country Dijon mustard
• 2 tablespoons melted butter
• 2 tablespoons brown sugar
• 1 tablespoon honey
• ½ teaspoon paprika
• ½ teaspoon chili powder
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon lemon zest
• 1 tablespoon parsley chopped (optional for garnish)

How to Make Broiled Brown Sugar Salmon

Before adding the glaze, pat the salmon fillets dry with a paper towel. This helps the glaze stick better and creates a nice crust. If your salmon fillets are thicker than 1 inch, they may need a few extra minutes under the broiler. Use a meat thermometer to make sure they reach an internal temperature of 145°F.

Step One: Prep

Set your broiler to high and move the oven rack to the second position from the top, about 5 inches from the heat source. Line a baking sheet with aluminum foil and brush oil where you’ll place the salmon. Don’t use parchment paper – it’ll burn under the broiler.

Step Two: Make the Glaze

Mix the mustard, melted butter, brown sugar, honey, paprika, chili powder, salt, pepper, and lemon zest in a small bowl.

Step Three: Glaze the Salmon

Put the salmon on the prepared baking sheet and brush the mixture over each piece. You’ll probably have a bit left over.

Step Four: Broil

Broil for 8-11 minutes depending on thickness. Don’t flip the salmon – it cooks through without turning and flipping makes a mess with the glaze.

Step Five: Rest and Serve

Take it out and let it sit for 5 minutes. Remove the skin if you want and add parsley if you’re using it.

Serving & Storing

Serve this salmon with roasted asparagus, rice, a cucumber tomato salad, and herb and olive oil bread.

Leftover salmon can be stored in an airtight container in the fridge for up to 3 days.

The glaze can be made a day or two in advance and stored in the fridge. Just stir it well before brushing it on the salmon.

Questions and Troubleshooting

More Fish And Seafood Recipes

• Shrimp fajitas with chipotle crema are ready quickly without much chopping.
• This is my favorite tuna salad for putting on sandwiches, salads, or crackers.
• Shrimp Alfredo pasta is creamy but not too heavy.

Printable Recipe