Make broiled salmon for a healthy fish dinner tonight. With sticky honey sesame glaze and just 2 minutes broil time, it’s delicious and SO easy to make!
Salmon is a type of fish that’s easy to make and tastes fantastic no matter how it’s prepared.
Many of the salmon recipes here on Kevin is Cooking are quick and easy to make. Needless to say, this means they’re also some of the most popular. Reader favorites include Everything Bagel Crispy Pan Seared Salmon and my tutorial on how to grill salmon in foil.
Grilled salmon with avocado salsa is also a favorite, but in the heat of summer, grilling outdoors can be grueling!
That’s where broiled salmon comes to there rescue! Seriously, it takes just two minutes to broil the fish, so the kitchen doesn’t even have time to heat up. Can’t go wrong there!
Broiled Salmon with Honey Sesame Glaze
I found this healthy broiled salmon recipe in Bon Appétit magazine several years ago. As I do with almost all recipes that aren’t my own, I tweaked it a bit.
I started by using red pepper flakes and chili peppers to add some spicy heat. I use either red fresno chiles or green jalapenos on top of the salmon filets. The spicy peppers give off a wonderful nuanced heat, and the honey and sesame are a perfect foil to that, too.
Another fantastic addition are thin slices of garlic. Under the broiler, they crisp up into little garlic chips, and the sprinkle of sesame seeds on top of the filets adds a nice crunch.
One of my favorite parts of the meal is the bed of charred green onions under the fish. Scallions take on a sweeter flavor when they caramelize under the broiler. They’re my new favorite main dish accompaniment!
Optional Marinade
After a short soak in Asian marinade, the fish goes under the broiler for 2 minutes. The filets come out slightly charred, super flaky, and the sticky honey glaze has SO much flavor.
Using a marinade for fish is completely optional. This being said, the marinade ingredients are simple pantry staples that you probably have in your kitchen already.
Best Tips for Broiling
When broiling any type of food, it’s very important to use cookware that’s safe for cooking under very high heat.
When I make make broiled salmon, I use a stoneware baking pan. A stoneware or cast iron pan are the best options to use, but an oven-proof casserole baking dish will also work.
IMPORTANT NOTE:
Keep in mind that the temperature of a broiler is typically around 500°F, which is very hot.
For safety reasons, isn’t a good idea to broil food in Pyrex or glass cookware of any kind. The high heat can crack or even shatter the glass.
Not only is this a healthy fish recipe, but broiled salmon couldn’t be any easier to prepare, and it makes such a fresh-tasting, healthy meal for summer.
Serving Suggestions for Honey Glazed Salmon
To keep this meal healthy, I suggest serving the fish with side dishes that include whole grains and fresh vegetables. If you enjoy rice, make this recipe for Wild Rice Pilaf because wild rice is much more nutritious than white rice.
Because you’ll have your broiler on, add some quick cooking veggies to the pan. Broiled or fire roasted tomatoes would be fantastic!
FAQ
Marinating salmon is not always necessary. More often than not, marinades are for tenderizing beef and other meats that have tough connective tissues.
Because salmon don’t have those tissues, the purpose of using a marinade on salmon filets is solely to add flavor. When you include a flavorful glaze (as in this broiled salmon recipe), marinating is completely optional.
Broiled salmon with honey sesame glaze is fantastic served with light and healthy sides such as steamed rice or vegetables. Another main dish option is to cool the broiled fish completely and serve it over a cold salad.
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Broiled Salmon with Honey Sesame Glaze
Ingredients
- 1 1/2 lbs salmon filet
Marinade
- 2 cloves garlic minced
- 3 tbsp soy sauce
- 3 tbsp lemon juice 1 large lemon
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp sesame seeds
- 1/8 tsp red pepper flakes
Broil
- 2 tsp vegetable oil
- 12 green onions (scallions)
Instructions
- In a small bowl whisk together the marinade ingredients.
- Slice the salmon filet into 4 to 6 pieces (if whole) and season with salt and pepper. Place in a resealable plastic bag and pour marinade over. Press air out of bag and seal. Marinate for 30 minutes.
- Preheat broiler. Trim ends off green onions and chop in half. Toss with 2 teaspoons of oil and pinch of salt. Place in a baking dish (10" round, 9×9" square or 9×13") and broil until charred slightly for 4 minutes.
- Transfer salmon pieces on top of the charred green onions. Spoon extra marinade over salmon and top with sliced fresno or jalapeño chiles. Place under broiler for 2-3 minutes or until salmon is charred at edges and medium-rare in thickest part.
- Sprinkle with more sesame seeds on top. Serve over steamed rice and the green onions, vegetables or allow to cool and have over salad.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Nutrition
Aren’t charred green onions the best? The flavour is incredible, and teamed with this flavour-packed salmon, i just know this is good. And so easy to whip up!
Super easy and yes, those charred green onions will be making their way into more recipes for sure. 🙂
I always have to do a double take when I see “broiled”. Here in Australia we say “grilled” when you say “broiled” and “BBQd” when you say “grilled”. Whatever its called… it is one of my favourite ways to cook meat without having to warm up the BBQ and go outside. I love doing small ribs this way with an Italian marinade, but I ESPECIALLY love cooking fish this way. Yours sounds absolutely lip smacking with a honey and sesame glaze… and those green onions?! AMAZING.
Just like the seasons are different it always fascinates me how terms are used elsewhere. I believe you guys to be getting near the end of Winter there, if I’m correct, and here it’s Summer! Now I need to know that Italian marinade for your ribs, that sounds delish. Those charred green onions are a new favorite around here, so easy, too. Thanks Amanda!
This looks dreamy, Kevin! I love the play of buttery salmon and the sweetness and heat of the other ingredients. Really terrific for this time of year when I find that I want meals to be simple but packed with flavor!
Thanks Marissa and this works perfectly chilled and in a cold salad for lunch, too. I make a double batch and save some for just that purpose.
You’re right. It couldn’t be easier and the charred red Fresno peppers look fantastic. This is certainly one of those “eat with the eyes first” recipes and my eyes are hungry! GREG
Thanks so much Greg. This is so good cold or hot, love the versatility of salmon. Have a great day, stay cool. 🙂
You had me at charred scallions! Why are they SOOO good?!!? This looks like a brilliantly simply weeknight meal! I will be making a double batch of this for sure!
The charred scallions are so good and beyond easy. Incorporating those more in my meals. BTW, it’s super good chilled and crumble dover a salad, had it last night! 😉 Thanks for stopping by Lindsey.
I’m not a huge fan of salmon (or fish in general) but I have to say this looks incredible. Great recipe Kev!
Actually you inspired me a year or so back with a Thai salmon dish. You were the one who turned me on to Bird’s Eye peppers. 🙂
Interesting way to use the scallions in this one! The thought of charred green onions is making my mouth water…and that honey sesame glaze sounds out of this world. I might still have salmon hanging out in the fridge…I hope so because this needs to show up in my kitchen soon! 🙂
It’s a quick and tasty one Dave, especially when juggling Robbie’s feeding and making sugar cookies. 😉
Salmon is absolutely delicious fish on its own, but this glaze lifts it up to the next level, Kevin! I like the combo of honey, soy sauce, and sesame seeds, so this dish looks and sounds stunning to me. Well done!
Thanks Ben. This sockeye salmon was calling my name! With a a little Asian influence it’s a great meal.
Dude this looks so darn good!
Thanks Matt, actually having the cold leftovers in a salad tonight. Great hot or cold. 🙂
Gahhh! This looks FAB, Kevin!!! I loooove me some salmon, so this is seriously calling my name! SO much to love with this dish! Love that it’s so quick and easy, love the sticky sweet glaze, love that you cooked this ON the scallions and I loooooove that you finished it off with red fresno chile and green jalapeños! I could eat this on repeat for sure!! Absolute perfection, buddy! Pinned! Can’t wait to try this!! Cheers! 🙂
Your comments always make me smile, thanks Chey!
Hi Kevin! This sounds delicious! I picked up two sides of salmon (frozen) on sale a week ago and this is how one of them is going to get cooked! I saw an interesting way to grill salmon between two pieces of pineapple bark that is also on my to do list. Super excited for Nagi’s upcoming event!!
Good morning Dorothy! Hope you guys had a fun weekend. I love this easy salmon and also putting them between pineapple planks on the grill, too. Here’s a link to my version if you like. 🙂
Looking forward to our visit as well. Wish it was sooner!
Hey Kevin! Just printed out your recipe for grilled salmon on pineapple planks. I completely forgot that you posted it (and I commented on it)! Yours is better than the one I found recently and will be the one I use! 🙂
I am so looking forward to our get together too!
There you go!
Those charred green onions must add a lot of flavour! And I’m so happy you bumped up the heat component! High five! Loves my spice! That honey sesame glaze sounds perfect and such a great weeknight meal, Kevin! So great when you make things and you enjoy so much that you make again and again. This one definitely looks like a keeper! Pinned, of course! Have a great week 🙂
Definitely, love the charred green onions and the whites almost get creamy. I probably use red pepper flakes more than black pepper. Just adds another heat level, so good. Thanks Dawn, it looks like you guys were cooking, baking and grilling up a storm this past weekend. Love your IG feed. 🙂