Brown Sugar Broiled Salmon
User Reviews
5
Brown Sugar Broiled Salmon
Description
This recipe begins by arranging seasonally appropriate vegetables like asparagus, broccolini, and cherry tomatoes on a baking tray coated with olive oil, salt, and pepper. Salmon fillets are nestled among them and seasoned. A glaze combining Dijon mustard, mayonnaise, brown sugar, and cayenne pepper is spread over the salmon tops and sides to form a sweet-spicy crust under the broiler.
The broiling process at high heat caramelizes the glaze and cooks the salmon to a tender, blushing pink finish without flipping. The vegetables roast simultaneously, resulting in a medley of textures from tender-crisp to soft. Resting the salmon briefly after broiling helps juices redistribute.
This dish pairs well with crusty bread rolls to soak up any juices and can serve as a flavorful, balanced meal emphasizing simple preparation with fresh ingredients. Thin asparagus and broccolini stalks cook evenly in the short broiling time, so thicker stalks should be halved lengthwise.
Ingredients
- 4 x 5-8 oz/ 150-180g salmon skin on or off (I use on, fillets
- 2 asparagus Note 1, bunches
- 1 broccolini Note 1, bunch
- 1 cup cherry tomato
- 1 tbsp olive oil
- salt
- black pepper
Glaze (Note 2)
- 1 tbsp Dijon mustard
- 1 tbsp mayonnaise (I use whole egg mayonnaise)
- 2 tbsp brown sugar
- 1/4 tsp cayenne pepper
Instructions
- Preheat broiler/griller on high. Place the oven shelf 6"/15cm from the heat source.
- Spray a baking tray with oil (I use olive oil, any is fine).
- Pile asparagus, broccolini and cherry tomatoes on the baking tray. Drizzle with olive oil and sprinkle with salt and pepper. Toss with hands then spread out on the tray, mostly on one layer.
- Wedge salmon pieces on the tray between the vegetables. Sprinkle with salt and pepper.
- Mix Glaze ingredients together. Slather on the salmon - tops and sides.
- Grill/broil for 8 minutes - don't flip. The salmon should be caramelised and the inside should be blushing pink.
- Rest for 2 minutes then serve with crusty bread rolls.
Notes
- Use asparagus and broccolini stems about the width of a pencil for even cooking; halve thicker stalks lengthwise.
- The glaze quantity covers the tops and sides of salmon; small fillets may use less.
- Consider tossing cherry tomatoes in leftover glaze before roasting for added flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Serving | 329g | |
| Calories | 333cal | 17% |
| Carbohydrates | 11.4g | 4% |
| Protein | 37.7g | 75% |
| Fat | 16.2g | 25% |
| Saturated Fat | 2.3g | 12% |
| Cholesterol | 80mg | 27% |
| Sodium | 161mg | 7% |
| Potassium | 945mg | 20% |
| Fiber | 2.3g | 9% |
| Sugar | 7.6g | 15% |
| Vitamin A | 1450IU | 29% |
| Vitamin C | 40.4mg | 45% |
| Calcium | 110mg | 11% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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