Brown Sugar Broiled Salmon with Roasted Vegetables Recipe

If you’re looking for a weeknight dinner that’s fast, flavorful, and feels a little fancy, you’re going to absolutely love this Brown Sugar Broiled Salmon with Roasted Vegetables Recipe. I first tried this dish on a busy evening when I wanted something healthy but packed with flavor—and wow, it didn’t disappoint. The brown sugar glaze caramelizes beautifully under the broiler, making the salmon sweet, savory, and irresistibly tender, while the roasted veggies come out perfectly crisp-tender. Stick around—I’ll share every little tip to help you nail it on your very first try.

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Ingredients You’ll Need

Choosing fresh salmon and vibrant vegetables is key here. The brown sugar glaze is a simple mix but it’s magic for that rich, caramelized flavor. I tend to keep the veggies approachable—like asparagus, broccolini, and cherry tomatoes—but feel free to get creative.

• Salmon fillets: Skin on is my preference because it crisps up nicely and helps keep the fish moist.
• Asparagus: Trim the woody ends for a tender crunch that pairs perfectly with salmon.
• Broccolini: These add a nice bite and a mild sweetness that balances the dish.
• Cherry tomatoes: They roast quickly and burst open, adding juicy pops of flavor.
• Olive oil: A good quality oil adds richness and helps everything roast evenly.
• Salt and pepper: Simple seasoning foundation for bringing out natural flavors.
• Dijon mustard: Adds a subtle tang that brightens the glaze.
• Mayonnaise: Using whole egg mayo boosts creaminess and helps the glaze stick.
• Brown sugar: The secret ingredient for that irresistible sweetness and caramelization.
• Cayenne pepper: Just a pinch gives the glaze a subtle kick without overpowering the dish.

Variations

I like to play around with this Brown Sugar Broiled Salmon with Roasted Vegetables Recipe depending on what’s in season or what my family’s craving. It’s so flexible, it’s become a staple in my kitchen for that reason.

• Swap the veggies: I’ve tried bell peppers, green beans, or even thinly sliced zucchini—whatever you roast works beautifully.
• Adjust the spice level: If you want it milder, skip the cayenne; if you like heat, add a dash more or some smoked paprika.
• Dairy-free version: I once used a homemade vegan mayo, and the glaze still held up well!
• Glaze twists: Try adding a splash of soy sauce or a squeeze of fresh lemon juice for extra brightness.

How to Make Brown Sugar Broiled Salmon with Roasted Vegetables Recipe

Step 1: Prep Your Broiler and Baking Tray

First things first—preheat your broiler on high and position your oven rack about 6 inches from the heat source. You want it close enough to get that perfect caramelization without burning. Lightly spray or brush a baking tray with olive oil so nothing sticks. I’ve learned that prepping this ahead keeps the process smooth and stress-free.

Step 2: Toss & Roast Your Vegetables

Pile your asparagus, broccolini, and cherry tomatoes on the tray. Drizzle with olive oil, sprinkle with salt and pepper, then use your hands to toss everything so it’s evenly coated. Spread the veggies out mostly in a single layer to ensure they roast nicely and don’t steam. This little trick means you get crispy florets and tender stalks instead of soggy veggies.

Step 3: Arrange and Season the Salmon

Wedge the salmon fillets right among the vegetables on the tray. I like to place them skin-side down when using skin-on fillets—it crisps up wonderfully. Season the salmon with a little salt and pepper, getting ready for the magic glaze that’s about to go on.

Step 4: Mix and Slather the Brown Sugar Glaze

In a small bowl, mix together the Dijon mustard, mayonnaise, brown sugar, and cayenne pepper until smooth. Slather this glaze all over the tops and sides of your salmon pieces. This is the step that makes all the difference—I discovered that using mayo helps the glaze stick beautifully and turns golden brown in the broiler.

Step 5: Broil and Rest

Pop the tray under the broiler for about 8 minutes. No flipping needed here! You want to see that glaze caramelized and a touch bubbly. The salmon should be a gorgeous golden brown on top and blushing pink inside. Don’t worry if your veggies look slightly charred—that’s flavor. Once done, let the salmon rest for 2 minutes before serving.

How to Serve Brown Sugar Broiled Salmon with Roasted Vegetables Recipe

Garnishes

I usually finish the dish with a sprinkle of fresh parsley or chives for a pop of green and freshness. A few lemon wedges on the side never hurt either—trust me, that citrus hit cuts through the sweetness perfectly and brightens every bite.

Side Dishes

While the vegetables are cooked right alongside the salmon here, I love pairing this meal with a warm crusty bread roll to soak up all those delicious juices. Sometimes I add a simple garlic mashed potato or a light quinoa salad on the side if we want extra carbs.

Creative Ways to Present

For special dinners, I arrange the salmon fillets artistically on a large platter with the roasted vegetables fanned out around them. Drizzle a little extra olive oil and a sprinkle of flaky sea salt right before serving. It’s a simple touch that makes this humble dish look restaurant-worthy.

Make Ahead and Storage

Storing Leftovers

I usually store leftover salmon and veggies in an airtight container in the fridge for up to 2 days. Because of the glaze, the salmon stays surprisingly moist and flavors meld nicely overnight, making for a tasty next-day meal.

Freezing

While I prefer fresh, I have frozen leftover glazed salmon when needed. I wrap each fillet tightly in plastic wrap and then foil, freezing for up to a month. When thawed, the texture softens a bit but still tastes delightful reheated gently.

Reheating

To reheat, I pop the salmon and veggies in a low oven (about 300°F/150°C) for 10 minutes to warm through without drying out. Microwaving works too, but low and slow in the oven really helps keep that glaze sticky and the salmon tender.

FAQs

Final Thoughts

I can honestly say this Brown Sugar Broiled Salmon with Roasted Vegetables Recipe has become one of my go-to dinner lifesavers. It’s quick, comforting, and always impresses without requiring complicated steps. I hope you enjoy making it as much as I do because it’s the kind of dish that feels like a little celebration in your own kitchen—easy to whip up any night of the week. Give it a try, and I’d bet you’ll be making it again and again!

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