Broiled Brown Sugar Salmon

This broiled brown sugar salmon recipe is the perfect way to get a delicious dinner on the table without a lot of dishes or prep work. Tons of flavor, an easy glaze you’ll love, and I bet you have every ingredient you need on hand. 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.

overhead close up shot of broiled salmon pieces with lemon wedge in top left corner.

Broiled Brown Sugar Salmon

This easy broiled salmon recipe features a sweet and savory glaze that caramelizes beautifully under the broiler. Makes 3 servings.

Prep Time 10

Cook Time 10

Total Time 20

Serving Size servings

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)

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Instructions

Preheat broiler. Place an oven rack in the second position from the top if you have five rack positions in your oven, about 5 inches from the broiler. Preheat the broiler. Broilers generally preheat to about 500 degrees Fahrenheit.
Prepare baking sheet. Line a baking sheet with aluminum foil and lightly brush with oil where you will place the salmon.
Make glaze mixture. Whisk together the mustard, melted butter, brown sugar, honey, paprika, chili powder, salt, pepper, and lemon zest in a small bowl.

Brush mixture over salmon. Place salmon portions on the prepared baking sheet. Brush the mixture evenly over each salmon portion. If you use three salmon portions, you may have a little leftover glaze.
Broil. Place the baking sheet in the oven on the oven rack in the second position and broil the salmon for 8-11 minutes based on the thickness of the salmon and the desired doneness.
Rest and garnish. Carefully remove from the oven, and let fish rest for 5 minutes. The fish will continue to cook slightly. Remove the skin before serving if desired. Garnish with chopped parsley and serve immediately.

Notes

Do not turn and flip the salmon under the broiler. It cooks all the way through without turning. It can be a bit of a mess with the glaze to do that as well.
If the glaze is starting to burn at all at 8 minutes or after, you can tent it with foil or even remove it to a lower rack if needed.
Do not use parchment paper to line the pan. The temperature of the broiler is too high and the parchment paper will burn.

You know those nights when you crave something fancy, but you also want to throw something together quickly? This salmon recipe is my go-to for those exact moments! It feels elegant with the glaze, but it’s so simple to make. Another easy seafood recipe I keep on hand is shrimp fajitas with chipotle crema.

front shot of broiled salmon fillet on plate in the middle of rice and asparagus.

I usually pair it with some roasted asparagus and quinoa or rice for a well-rounded meal that doesn’t leave me feeling weighed down. It’s become a regular in our dinner rotation, and I have a feeling it will be in yours, too!

Broiling Tips

Pat your salmon dry: Before adding the glaze, pat the salmon fillets dry with a paper towel. This helps the glaze stick better and creates a nice crust.
Adjust your rack position: Every oven is different! If your broiler runs hot, you may want to move the rack down a notch to prevent the glaze from burning.
Keep a close eye on it: Since broilers can vary in intensity, check your salmon at the 8-minute mark. If it’s browning too quickly, tent it with foil.
Thicker fillets need more time: 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.

Key Ingredients and Tools

Country Dijon Mustard. This mustard has a coarser texture than regular Dijon, adding a little rustic touch. You can usually find it near the other mustards in your grocery store.

Paprika. A little paprika adds a subtle smokiness to the glaze. If you don’t have any, you can substitute with a pinch of smoked paprika or a dash of cayenne pepper for a touch of heat.

overhead shot of ingredients measured out in bowls on counter with salmon in middle.

Lemon zest. Don’t skip the lemon zest! It brightens up the whole dish. If you don’t have a zester, you can use the smallest holes on a cheese grater to zest your lemon.

Pastry brush. A pastry brush helps you get a nice, even glaze coating on the salmon. If you don’t have one, you can use the back of a spoon.

Serving Suggestions

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

Troubleshooting and Help

Can I use frozen salmon for this recipe?

It’s best to use fresh salmon for this recipe since frozen salmon 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.

I don’t have a broiler. Can I bake this salmon instead?

Absolutely! You can bake the salmon in a preheated oven at 400°F (200°C) for about 12-15 minutes or until cooked through. Remember that the glaze might not caramelize as much as it would under the broiler.

Can I make the glaze ahead of time?

Yes, you can! The glaze can be made a day or two in advance and stored in the refrigerator. Just stir it well before brushing it on the salmon.

What if my glaze is burning, but the salmon isn’t cooked through?

If the glaze starts to burn before the salmon is cooked, you can tent the baking sheet with foil to protect the top. You can also try moving the oven rack down a notch to reduce the heat.

If you have any more questions about this recipe, please don’t hesitate to ask. I’m always happy to help in any way I can.

Storing Leftovers

In the Fridge:

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

Freezing:

To freeze, place the salmon in a single layer on a baking sheet and freeze until solid.
Once frozen, transfer the salmon to an airtight container and store it in the freezer for up to 3 months.
To thaw, place the salmon in the refrigerator overnight.
Reheat gently in a low-temperature oven or microwave.

Additional Tips:

Do not store salmon in water. This can cause the fish to break down and become mushy.
If you are freezing salmon, pack it tightly in an airtight container. This will help prevent freezer burn.
When reheating salmon, be sure to cook it all the way through. This will help prevent foodborne illness.
Always follow leftover and food safety recommendations, especially if you are freezing previously frozen salmon.

I hope you enjoy this one as much as I do! It’s a simple and satisfying meal, perfect for any night of the week. With its quick cooking time and delicious flavor, it’s sure to become a new family favorite.

Broiled Brown Sugar Salmon