Broiled Rosemary Honey Salmon
User Reviews
5
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Prep Time
5 mins
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Cook Time
7 mins
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Total Time
12 mins
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Servings
4 Servings
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Calories
2434 kcal
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Course
Main Course
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Cuisine
American
Broiled Rosemary Honey Salmon
Description
The salmon fillets, either with or without skin, are arranged on a foil-lined baking sheet and coated with a honey-based glaze combining finely minced shallots, fresh rosemary, white wine vinegar, kosher salt, and a touch of cayenne pepper to add subtle heat. This mixture creates a balance of sweetness, herbal fragrance, acidity, and seasoning.
Broiling the salmon about 6 inches from the heat source allows quick cooking in 5 to 7 minutes, depending on fillet thickness, ensuring the fish remains moist and tender without drying out. The glaze slightly caramelizes on top, delivering a glossy finish and concentrated flavors.
The dish is straightforward, yielding a nuanced salmon that is elevated by the herbaceous notes of rosemary and the interplay of sweet and tangy elements from honey and vinegar. The cayenne pepper adds a faint warmth but can be omitted for a milder flavor. Serving immediately after broiling preserves the fillet's delicate texture.
The recipe is versatile enough to accommodate fillets with skin intact, with the skin serving as a barrier during cooking and easy removal after serving.
Ingredients
- 4 (4 ounces each) salmon See Note 1, fillets
- 2 tablespoons honey
- 1 shallot minced
- 1 tablespoon rosemary See Note 2, minced fresh
- 1 teaspoon white wine vinegar
- ½ teaspoon kosher salt
- ⅛ teaspoon cayenne pepper (See Note 3)
Instructions
- Preheat the broiler and place the upper rack about 6 inches from the top element. Line a baking sheet with foil and lightly coat with cooking spray.
- Pat dry the salmon fillets and arrange on the baking sheet. If using fillets with skin, place them on the tray skin side down.
- In a small bowl, stir together the honey, shallot, rosemary, white wine vinegar, salt and cayenne pepper.
- Brush the honey mixture over the salmon fillets.
- Broil until the salmon is just cooked through, 5 to 7 minutes (more time if thicker fillets). Take care not to overcook so that the fish is not dry. Serve.
Notes
- Salmon fillets can be used with or without skin; the skin easily separates after cooking.
- Fresh rosemary is preferred for the glaze, but dried crushed rosemary can substitute at a reduced quantity (1 teaspoon).
- Cayenne pepper adds subtle heat; omit or replace with black pepper if desired for less spice.
- Nutritional information is provided as a courtesy and should be independently verified when needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 2434 kcal
% Daily Value*
| Serving | 1salmon fillet | |
| Calories | 243.4kcal | 12% |
| Carbohydrates | 9.2g | 3% |
| Protein | 31.1g | 62% |
| Fat | 8.5g | 13% |
| Saturated Fat | 1.8g | 9% |
| Cholesterol | 64.6mg | 22% |
| Sodium | 60.9mg | 3% |
| Fiber | 0.1g | 0% |
| Sugar | 8.8g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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