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 Time10

Cook Time10

Total Time20

Course: Main Course

Keyword: broiled brown sugar salmon

Servings: servings

Calories: 454kcal

Author: Katie

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)

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.

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.