Sweet and savory molasses glazed broiled salmon with a chili spice! This satisfying and wholesome dish is perfect for a quick and healthy home cooked meal.
BROILED SALMON WITH MOLASSES GLAZE
A delicious and easy fish recipe for broiled salmon with molasses glaze that’s ready in under 30 minutes and that your whole family will enjoy.
HOW TO BROIL SALMON
There are many ways to cook salmon, like pan-fry, grill, steam or bake. My favorite technique is to use the broiler because it’s fast and easy, plus it gives a nice caramelized spice crust with the glaze.
- Location: Typically you want to place the fish about 7 to 8 inches from the heating element, but because there are natural sugars in the molasses glaze, put the fish near the bottom of the oven to prevent instant burning of the sauce.
- Temperature: Broiling can reach temperatures of 525°F or higher, super hot! You can preheat the broiling pan for even cooking on each side, of just place the salmon on a foil-lined sheet pan and cook until done. Add the honey drizzle eat the end, in the last 2 or so minutes of cooking, so the sweetener does not burn.
- Time: For 4 to 6-ounce salmon fillets, I’ve found about 8 to 10 minutes in the broiler gives a medium-rare to medium cook (130 to 135°F internal cooking temperature).
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings: 4 servings
Calories: 162 kcal
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/16 teaspoon cinnamon, ground
Molasses Glazed Salmon-
- 1 tablespoon olive oil
- 16 ounces salmon fillets, cut into 4 pieces
- 4 teaspoons molasses
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika, I use smoked paprika
- 1 teaspoon honey
- 1 lemon, cut into 8 wedges
Preheat oven to broil (525°F). Line a baking sheet with foil. Drizzle the 2 tablespoons of vegetable oil on the baking sheet where the salmon fillets will be placed.
In a small bowl, combine the seasoning mix; salt, pepper, garlic powder, onion powder, and cinnamon.
Place the salmon fillets on the sheet pan skin side down (if the skin has not been removed). Evenly coat each salmon fillet with about 1/4 teaspoon of the seasoning mix. Evenly drizzle 1 teaspoon of the molasses over each piece of salmon to give an even coating. Evenly sprinkle 1/8 teaspoon of chili powder over each piece of salmon. Sprinkle 1/8 teaspoon of paprika over each piece of salmon.
Place the tray of salmon in the oven on the lowest rack. The sugars in the molasses will burn too quickly if placed close to the broiler heating elements. Broil salmon fillets for 8 minutes.
Remove fillets from the oven. Drizzle 1/4 teaspoon of honey on each piece of salmon, return to the lower oven rack. Broil for 2 more minutes, or until salmon reaches the desired cooking temperature, 130 to 135°F for a medium-rare to medium cook. Depending on the thickness of salmon, you may need more or less time.
Allow the salmon to rest for 3 to 5 minutes on the sheet tray. Carefully remove the skin from the salmon if remaining on the fillet. Serve warm with lemon slices on the side.
Broiled Salmon with Molasses Glaze
Amount Per Serving
Calories 162 Calories from Fat 54
% Daily Value*Total
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Total Carbohydrates 5g2%
Dietary Fiber 0.3g1%
* Percent Daily Values are based on a 2000 calorie diet.
WHAT TO KNOW ABOUT BROILING
Broiling is an intense dry-heat cooking method with radiant heat coming from overhead to cook the salmon. The fish is very delicate, and the natural sugars from the molasses and honey can burn quickly if placed too close to the heating element. It’s best to put the baking sheet on the lower rack of the oven so that a nice chili crust and molasses glaze can be created and the fish will still cook rather quickly. Make sure to keep an eye on the salmon after it’s been cooking for 10 minutes as the fish will be closer to doneness. I like to serve my fish at medium rare to medium doneness, so when the thermometer reaches 130-135°F, I stop broiling and let the fish rest for a few minutes before serving.
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