Description
This Brown Sugar Broiled Salmon recipe features tender salmon fillets coated in a sweet and spicy brown sugar glaze, broiled to perfection alongside asparagus, broccolini, and cherry tomatoes. It’s a quick and easy meal that delivers a delightful combination of caramelized flavors and fresh, vibrant vegetables, perfect for a healthy weeknight dinner.
Ingredients
Scale
Salmon and Vegetables
- 4 x 5-8 oz (150-180g) salmon fillets, skin on or off
- 2 bunches asparagus (trimmed, stems about the width of a pencil)
- 1 bunch broccolini (trimmed, stems about the width of a pencil)
- 1 cup cherry tomatoes
- 1 tbsp olive oil
- Salt and pepper, to taste
Glaze
- 1 tbsp Dijon mustard
- 1 tbsp mayonnaise (whole egg mayonnaise)
- 2 tbsp brown sugar
- 1/4 tsp cayenne pepper
Instructions
- Preheat the Broiler: Set your oven broiler or grill on high and position the oven rack about 6 inches (15cm) from the heat source to ensure optimal cooking.
- Prepare the Baking Tray: Lightly spray or brush a baking tray with olive oil to prevent sticking and enhance roasting.
- Arrange Vegetables: Place trimmed asparagus, broccolini, and cherry tomatoes on the baking tray. Drizzle with olive oil, season with salt and pepper, then toss gently with your hands. Spread them out mostly in one even layer for even cooking.
- Add Salmon: Nestle the salmon fillets between the vegetables on the tray. Sprinkle each fillet generously with salt and pepper.
- Make and Apply Glaze: In a small bowl, mix together Dijon mustard, mayonnaise, brown sugar, and cayenne pepper until smooth. Slather this glaze over the top and sides of the salmon fillets for maximum flavor and caramelization.
- Broil the Salmon and Vegetables: Place the tray under the preheated broiler and cook for about 8 minutes without flipping. The glaze will caramelize to a lovely golden brown and the salmon will remain juicy with a slightly pink center.
- Rest and Serve: Remove the tray from the oven and allow the salmon to rest for 2 minutes. Serve the broiled salmon and vegetables with crusty bread rolls to complete the meal.
Notes
- The asparagus and broccolini stems should be about the width of a pencil for even cooking. If thicker, slice them in half lengthwise.
- The glaze quantity is enough to cover all salmon pieces; use leftover glaze to toss cherry tomatoes before roasting for extra flavor.
- Nutrition information estimates are based on a 180g (6oz) skinless salmon fillet and do not include the bread rolls served alongside.
Nutrition
- Serving Size: 1 fillet (180g) with vegetables
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 430 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
