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
Scale
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
