If you love quick, flavorful dinners that come together in a flash, you’re going to adore this Brown Sugar Broiled Salmon Recipe. It’s one of those dishes that feels fancy but is totally easy and fuss-free—perfect for busy weeknights or impressing friends without breaking a sweat. Trust me, once you try this, broiling salmon with a sweet and tangy brown sugar glaze will become your go-to move!
Why You’ll Love This Recipe
- Lightning-Fast Prep: You’re in and out of the kitchen in under 15 minutes, so even the busiest days are covered.
- Perfectly Balanced Flavors: The brown sugar glaze delivers sweet, tangy, and just a hint of heat—all caramelized on your salmon.
- One-Pan Wonder: Roasting salmon alongside asparagus, broccolini, and tomatoes makes cleanup a breeze and flavors mingle beautifully.
- Flaky, Moist Salmon Every Time: Broiling high and fast locks in the juiciness while giving you that gorgeous caramelized top.
Ingredients You’ll Need
This Brown Sugar Broiled Salmon Recipe strikes the perfect balance of fresh veggies and savory-sweet fish. I always make sure to pick firm salmon fillets and fresh, pencil-thin asparagus and broccolini so everything cooks evenly under the broiler.
- Salmon Fillets: Skin-on gives you a crispy texture and helps keep the fish moist during broiling.
- Asparagus: Choose thin, fresh stalks; if they’re thick, slice them lengthwise for quicker cooking.
- Broccolini: Adds a tender crunch and pairs beautifully with salmon.
- Cherry Tomatoes: They roast quickly and add bursts of juicy sweetness.
- Olive Oil: Good quality extra virgin oil brings a lovely richness to the veggies.
- Salt and Pepper: Simple seasoning to let the glaze and ingredients shine.
- Dijon Mustard: Adds tang and depth to the glaze, balancing the brown sugar.
- Mayonnaise: I like whole egg mayo for creaminess that helps the glaze stick perfectly.
- Brown Sugar: This is the star of the glaze—sweet, caramelizing, and irresistible.
- Cayenne Pepper: Just a pinch for a subtle kick that wakes up the flavors.
Variations
I love experimenting with this Brown Sugar Broiled Salmon Recipe depending on the season or what’s in my fridge. Feel free to tweak the veggies or the glaze to make it your own—you can’t go wrong!
- Glaze Twist: Swap out mayonnaise for Greek yogurt for a tangier, lighter glaze; it’s a little less rich but just as tasty.
- Veggie Swap: Try using green beans, baby bok choy, or even thinly sliced bell peppers instead of asparagus and broccolini.
- Heat Level: Adjust the cayenne pepper to your taste or add a dash of smoked paprika for a smoky twist.
- Glazed Tomatoes: Sometimes I toss the cherry tomatoes in a little extra glaze before roasting for an added burst of flavor.
How to Make Brown Sugar Broiled Salmon Recipe
Step 1: Prep Your Broiler and Veggies
First things first, crank your broiler on high and position the oven rack about 6 inches from the heat source. This setup cooks the salmon quickly and beautifully caramelizes that glaze. While it’s heating up, spray a baking tray with oil to keep things from sticking.
Step 2: Toss Veggies and Arrange Salmon
Pile your asparagus, broccolini, and cherry tomatoes onto the tray. Drizzle with olive oil, sprinkle with salt and pepper, then toss everything with your hands to coat evenly. Spread veggies mostly in one layer to ensure even cooking. Next, wedge your salmon fillets right among the veggies, seasoning them lightly with salt and pepper.
Step 3: Slather on the Brown Sugar Glaze
Mix together Dijon mustard, mayonnaise, brown sugar, and cayenne pepper until smooth and creamy. Then, generously spread the glaze over the top and sides of each salmon fillet. This glaze is what makes this salmon unforgettable—it caramelizes wonderfully under the broiler, giving you those irresistible edges.
Step 4: Broil to Perfection
Place the tray under the broiler and let it do its magic for about 8 minutes. Don’t flip the salmon—that caramelized top is the star! You want the salmon to be beautifully caramelized on top but still tender and slightly pink inside. If your fillets are thicker, watch closely but avoid overcooking.
Step 5: Rest and Serve
Once out of the oven, let your salmon rest for 2 minutes. This little pause helps the juices redistribute, keeping it moist and flavorful. Serve everything straight from the tray with some crusty bread rolls for wiping up any glaze or veggie juices. It’s one of my favorite effortless meals that feels super special.
Pro Tips for Making Brown Sugar Broiled Salmon Recipe
- Use Fresh Salmon: I’ve found that the fresher the salmon, the better the caramelization and texture turn out—try to get it as fresh as possible.
- Don’t Overcrowd the Tray: Give your veggies and salmon a little breathing room so they roast evenly and get that perfect char.
- Watch the Broiler Closely: It can go from beautifully caramelized to burnt super fast, so keep the oven door cracked and stay nearby.
- Skip Flipping the Salmon: Leaving the glaze on top lets it develop that gorgeous crust—flipping can mess up the glaze and texture.
How to Serve Brown Sugar Broiled Salmon Recipe
Garnishes
I usually finish with a sprinkle of fresh chopped parsley or dill, which adds a fresh, herbaceous brightness that cuts through the richness. A squeeze of fresh lemon juice right before serving also lifts the whole dish beautifully. Simple, but it makes a difference!
Side Dishes
Besides the roasted veggies on the tray, I often serve this with crusty bread rolls that soak up the glaze and juices perfectly. Sometimes, I add a simple quinoa or wild rice salad on the side for a heartier meal. A lightly dressed mixed greens salad also pairs wonderfully if you want something fresh and light.
Creative Ways to Present
For special dinners, I love plating the salmon over a bed of lemony couscous or creamy mashed potatoes, arranging the roasted veggies like a garden around it. Adding edible flowers or microgreens on top gives it that wow-factor without much extra work. It’s a great way to elevate this easy Brown Sugar Broiled Salmon Recipe for guests.
Make Ahead and Storage
Storing Leftovers
Leftover salmon and veggies store well in an airtight container in the fridge for up to 2 days. I usually separate the salmon from the veggies if possible, so they retain their texture better. Just be sure to cool everything down quickly before refrigerating.
Freezing
I’ve frozen leftover cooked salmon in individual portions wrapped tightly in foil and sealed in freezer bags. It lasts up to 1 month this way. The glaze holds up surprisingly well, though the texture softens a little once thawed. For best results, thaw overnight in the fridge before reheating.
Reheating
To reheat, I prefer gently warming leftover salmon and veggies in a low oven (around 275°F/135°C) for about 10 minutes. This helps avoid drying out the fish. If you’re in a hurry, a quick microwave zap on medium power works—just keep an eye on it to prevent overcooking.
FAQs
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Can I use frozen salmon for this Brown Sugar Broiled Salmon Recipe?
Yes, you can, but make sure to fully thaw and pat the salmon dry before broiling. This helps the glaze stick better and prevents excess moisture, which can steam rather than broil the fish.
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Is it necessary to use mayonnaise in the glaze?
Mayonnaise adds creaminess that helps the glaze coat the salmon evenly and caramelize nicely. However, you can substitute with Greek yogurt or even skip it, but the texture and caramelization might vary slightly.
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What should the internal temperature of the salmon be when it’s done?
Aim for about 125°F (52°C) in the thickest part for perfectly cooked, moist salmon with a slightly pink center. It will continue to cook a bit while resting off the heat.
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Can I broil this salmon in a convection oven?
Yes, you can. Just watch the fish closely since convection may cook things faster. You might want to reduce the cooking time by a minute or two to avoid overcooking.
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What side dishes pair best with Brown Sugar Broiled Salmon Recipe?
I love rustic bread rolls, quinoa, wild rice, or a fresh mixed greens salad. Roasted or steamed veggies that complement asparagus and broccolini like green beans or baby potatoes also work beautifully.
Final Thoughts
I absolutely love how this Brown Sugar Broiled Salmon Recipe brings out the best in simple ingredients. When I first tried it, I was blown away by how the sweet, tangy glaze turns the salmon into something so special, yet it’s so easy to whip up any night of the week. It’s a recipe that’s become a staple for my family because it’s quick, impressive, and downright delicious. I can’t wait for you to try it—you’re going to love how effortlessly beautiful and tasty this dish is!
Print
Brown Sugar Broiled Salmon Recipe
- Prep Time: 4 minutes
- Cook Time: 8 minutes
- Total Time: 12 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Broiling
- Cuisine: American
- Diet: Low Fat
Description
This Brown Sugar Broiled Salmon recipe features tender salmon fillets glazed with a sweet and tangy brown sugar mixture, broiled to perfection alongside vibrant asparagus, broccolini, and cherry tomatoes. The quick and easy method makes it an ideal weeknight dinner that delivers a beautiful caramelized crust and juicy interior, served best with crusty bread rolls for a wholesome, flavorful meal.
Ingredients
Salmon and Vegetables
- 4 x 5-8 oz (150-180g) salmon fillets, skin on or off
- 2 bunches asparagus (see Note 1)
- 1 bunch broccolini (see Note 1)
- 1 cup cherry tomatoes
- 1 tbsp olive oil
- Salt and pepper, to taste
Glaze
- 1 tbsp Dijon mustard
- 1 tbsp whole egg mayonnaise
- 2 tbsp brown sugar
- 1/4 tsp cayenne pepper
Instructions
- Preheat the broiler: Set the oven broiler or grill to high and position the oven shelf about 6 inches (15 cm) from the heat source to ensure optimal caramelization.
- Prepare the baking tray: Lightly spray or brush a baking tray with olive oil to prevent sticking and promote even cooking.
- Prepare vegetables: Place asparagus, broccolini, and cherry tomatoes on the tray. Drizzle with olive oil, sprinkle with salt and pepper, then toss with your hands to coat evenly. Spread the vegetables mostly in one layer for even cooking.
- Arrange salmon fillets: Wedge the salmon pieces evenly between the vegetables on the baking tray. Season both sides of the salmon with salt and pepper.
- Make and apply glaze: Combine Dijon mustard, mayonnaise, brown sugar, and cayenne pepper to form the glaze. Generously slather the glaze onto the tops and sides of each salmon fillet.
- Broil the salmon and vegetables: Place the tray under the broiler for 8 minutes without flipping. The salmon should develop a caramelized crust on top and remain slightly pink inside for ideal doneness.
- Rest and serve: Allow the salmon to rest for 2 minutes after broiling. Serve immediately with crusty bread rolls for a complete meal.
Notes
- The asparagus and broccolini stalks should be about the thickness of a standard pencil. Thicker stems should be halved lengthwise to ensure they cook thoroughly within the given time.
- The glaze quantity is sufficient to coat the tops and sides of the salmon. If using smaller fillets, you might not need all the glaze. Consider rolling the cherry tomatoes in any leftover glaze before adding them to the tray for extra flavor.
- Nutrition information is calculated per serving assuming a 180g (6 oz) skinless salmon fillet and does not include the bread roll.
Nutrition
- Serving Size: 1 salmon fillet with vegetables (approx. 250g total)
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 75 mg
