Description
A quick and delicious brown sugar broiled salmon recipe featuring a sweet and spicy glaze, accompanied by roasted asparagus, broccolini, and cherry tomatoes. Perfectly caramelized and tender, this meal is ideal for a healthy and satisfying dinner.
Ingredients
Scale
Salmon and Vegetables
- 4 x 5-8 oz (150-180g) salmon fillets, skin on or off
- 2 bunches asparagus
- 1 bunch broccolini
- 1 cup cherry tomatoes
- 1 tbsp olive oil
- Salt and pepper, to taste
Glaze
- 1 tbsp Dijon mustard
- 1 tbsp mayonnaise (whole egg mayonnaise preferred)
- 2 tbsp brown sugar
- 1/4 tsp cayenne pepper
Instructions
- Preheat Broiler: Set your broiler or grill to high and position an oven rack so it is about 6 inches (15 cm) from the heat source to ensure proper caramelization.
- Prepare Baking Tray: Lightly spray or brush a baking tray with olive oil to prevent sticking and help roast the vegetables evenly.
- Arrange Vegetables: Place the asparagus, broccolini, and cherry tomatoes on the baking tray. Drizzle with olive oil and season with salt and pepper. Toss gently with your hands to coat all vegetables, then spread them out in mostly a single layer for even cooking.
- Position Salmon: Nestle the salmon fillets between the vegetables on the tray. Sprinkle the salmon lightly with salt and pepper to season.
- Mix Glaze: In a small bowl, combine Dijon mustard, mayonnaise, brown sugar, and cayenne pepper. Stir until smooth and well combined.
- Apply Glaze: Generously slather the glaze over the top and sides of each salmon fillet, ensuring full coverage for caramelization.
- Broil Salmon and Vegetables: Place the baking tray under the broiler for 8 minutes. Do not flip the salmon. The glaze should caramelize beautifully while the salmon cooks through to a blush pink center.
- Rest and Serve: Remove from the oven and let rest for 2 minutes. Serve the broiled salmon and roasted vegetables with crusty bread rolls for a complete meal.
Notes
- Using a brown sugar glaze on salmon provides a perfect balance of sweetness and a slight spicy kick from cayenne.
- Broiling keeps the cooking quick and yields a lovely caramelized finish without drying out the fish.
- The combination of asparagus, broccolini, and cherry tomatoes adds color, texture, and nutrition.
- Resting the salmon after broiling helps retain moisture and improves flavor.
- Whole egg mayonnaise adds richness to the glaze, but lighter versions can be used if preferred.
Nutrition
- Serving Size: 329 g
- Calories: 333 kcal
- Sugar: 7.6 g
- Sodium: 161 mg
- Fat: 16.2 g
- Saturated Fat: 2.3 g
- Unsaturated Fat: estimated 11.2 g
- Trans Fat: 0 g
- Carbohydrates: 11.4 g
- Fiber: 2.3 g
- Protein: 37.7 g
- Cholesterol: 80 mg
