I’m so excited to share this Brown Sugar Broiled Salmon with Roasted Vegetables Recipe with you because it’s one of those meals that just nails the balance between quick, healthy, and insanely flavorful. If you’ve ever been intimidated by cooking salmon or wanted a simple way to impress at dinner, this recipe will totally change your weeknight dinner game. The caramelized glaze paired with crisp-tender asparagus, broccolini, and juicy cherry tomatoes really makes for a satisfying meal that feels special but comes together in under 15 minutes.
Why You’ll Love This Recipe
- Lightning Fast: Ready from prep to plate in about 12 minutes, perfect for busy weeknights.
- Flavor Explosion: The brown sugar glaze caramelizes beautifully under the broiler, giving salmon that irresistible sweet and smoky crust.
- One Pan Wonder: Roasting salmon with veggies right on the same tray saves you time, cleaning, and effort.
- Healthy & Balanced: Loads of protein, fresh vegetables, and just the right amount of indulgence.
Ingredients You’ll Need
The magic of this Brown Sugar Broiled Salmon with Roasted Vegetables Recipe really comes down to fresh, simple ingredients that work so well together — sweet, savory, and a little spicy kick. Plus, I’ve included notes to help you pick the best options at the store, so your dinner turns out flawless.
- Salmon fillets: I always use skin-on because it crisps up nicely under the broiler and helps keep the fish moist.
- Asparagus: Fresh and firm stalks work best — discard any too woody at the base for tender bites.
- Broccolini: If you can’t find broccolini, baby broccoli is a great substitute; either way, it roasts quickly and tastes amazing.
- Cherry tomatoes: These add little bursts of juiciness and balance the richness of the glaze perfectly.
- Olive oil: Use good-quality extra virgin olive oil for flavor, but any olive oil is fine for roasting.
- Salt and pepper: Simple seasoning that brings all the flavors to life.
- Dijon mustard: Adds a tangy depth that plays beautifully with the sugar and mayo in the glaze.
- Mayonnaise: Whole egg mayo works best here for creaminess and helps the glaze stick — I don’t recommend low-fat varieties.
- Brown sugar: The key to that caramelized, sweet crust on the salmon.
- Cayenne pepper: Just a pinch for a subtle warmth that wakes up the flavors without overpowering.
Variations
I’ve found that this Brown Sugar Broiled Salmon with Roasted Vegetables Recipe is super flexible — it lets you play around with what veggies you have on hand or tweak the glaze just a bit to match your preferences. Don’t hesitate to make it your own!
- Veggie swaps: My family loves swapping out broccolini for green beans or adding thinly sliced red onions for an extra punch of flavor.
- Spice kick: For those who like it hot, I sometimes add a dash more cayenne or even a sprinkle of smoked paprika to the glaze, which gives it a cool smoky heat.
- Glaze tweaks: I’ve experimented with adding fresh lemon juice or a little grated ginger to the glaze, which gives a bright citrusy zing that pairs beautifully with the salmon.
- Dietary adjustments: For dairy-free versions, just swap the mayo with a vegan mayonnaise or a touch of olive oil to keep it creamy.
How to Make Brown Sugar Broiled Salmon with Roasted Vegetables Recipe
Step 1: Get Your Broiler Ready and Prep the Veggies
First things first, preheat your broiler on high and position your oven rack about 6 inches from the heat source — this helps the salmon caramelize quickly without drying out. Line or spray a baking tray with olive oil so nothing sticks. Then pile on your asparagus, broccolini, and cherry tomatoes. Drizzle them with olive oil, sprinkle with salt and pepper, and toss everything together with your hands to coat evenly. Spread the veggies out in mostly one even layer — overcrowding slows down roasting and keeps the veggies from getting those lovely roasted edges.
Step 2: Add the Salmon and Slather on the Glaze
Now, nestle the salmon fillets right in among the veggies on the tray, giving a little breathing room but keeping everything close to roast together. Season the salmon lightly with salt and pepper. Mix up your glaze by combining Dijon mustard, mayonnaise, brown sugar, and cayenne pepper until smooth and spreadable. Take a spoon or a brush and slather the glaze all over the top and sides of each salmon piece — this is where the magic happens, so don’t be shy. The glaze seals in moisture and creates that gorgeous caramelized crust.
Step 3: Broil, Watch Closely, and Rest
Pop the tray under the broiler for about 8 minutes. Important: don’t flip the salmon or move it mid-cook — you want that sweet crust to develop undisturbed. You’ll notice the glaze bubbling and caramelizing and the salmon turning a beautiful golden brown on top. The inside should remain tender and slightly pink for the best texture. Once done, let the salmon rest for 2 minutes before serving; this helps everything set and juices redistribute. Serve it with some fresh crusty bread to soak up all the delicious juices or a light side if you want extra carbs.
Pro Tips for Making Brown Sugar Broiled Salmon with Roasted Vegetables Recipe
- Watch the Broiler Timing: Broilers vary, so check the salmon at 6 minutes just to be safe. You want that caramelized top without overcooking.
- Use Skin-On for Crispy Texture: The skin crisps up beautifully under the broiler and keeps the fish juicy.
- Don’t Overcrowd the Tray: Ensure veggies and salmon are spread out in a mostly single layer to roast evenly and get a nice char.
- Rest the Salmon After Cooking: Letting it sit for a couple minutes makes a big difference in flavor and moisture retention.
How to Serve Brown Sugar Broiled Salmon with Roasted Vegetables Recipe
Garnishes
I love topping this salmon with a quick squeeze of fresh lemon juice and some chopped fresh parsley or dill for bright, fresh notes that cut through the richness. Sometimes I’ll add a few thinly sliced green onions or a sprinkle of flaky sea salt just before serving — it adds texture and a massive flavor boost that my family goes crazy for.
Side Dishes
This recipe pairs wonderfully with simple sides like crusty bread rolls or a fluffy quinoa salad. On more indulgent nights, I serve it alongside buttery mashed potatoes or lemony couscous. But honestly, the roasted veggies on the tray with the salmon make the perfect wholesome side on their own — sometimes less is more!
Creative Ways to Present
For a celebratory dinner, I’ve plated the salmon on a bed of lightly wilted baby spinach, drizzled extra glaze on top, and surrounded the plate with those beautiful roasted veggies. It’s colorful, inviting, and makes dinner feel like a restaurant experience at home. You can also serve it family-style on the tray for a casual, shareable vibe that guests love.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (and sometimes I do, sometimes I don’t!), store them in an airtight container in the fridge. The salmon stays moist if you separate it from the veggies or store everything together but make sure it’s well sealed to avoid the fishy fridge smell spreading.
Freezing
I haven’t had the best luck freezing the broiled salmon with glaze— the texture changes a bit—but if you want to, freeze the raw fillets and prep the glaze separately to add fresh after thawing. The roasted veggies don’t freeze well because they get mushy, so I recommend enjoying those fresh.
Reheating
To reheat, I gently warm the salmon in a low oven (about 300°F/150°C) covered with foil to avoid drying out. The vegetables reheat well at the same time, or you can briefly sauté them in a pan to refresh their texture. Avoid microwaving if you can — it tends to make the salmon rubbery.
FAQs
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Can I use frozen salmon fillets for this Brown Sugar Broiled Salmon with Roasted Vegetables Recipe?
Yes, you can use frozen salmon, but be sure to thaw it thoroughly in the refrigerator overnight before broiling. Pat the fillets dry with paper towels before applying the glaze to help it stick and caramelize properly.
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What if I don’t have broccolini or asparagus?
No worries! You can substitute with green beans, zucchini slices, or even bell pepper strips. Just pick veggies that roast quickly and toss with olive oil and seasoning the same way.
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Can I make this recipe spicier?
Definitely! Adding more cayenne pepper or a dash of smoked paprika to the glaze works great. You can also sprinkle some red pepper flakes on the salmon before broiling to kick up the heat.
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Is it okay to cook the salmon without vegetables?
Absolutely! This Brown Sugar Broiled Salmon with Roasted Vegetables Recipe works just as well with only salmon. The glaze is the star, so feel free to skip the veggies if you prefer.
Final Thoughts
I absolutely love how this Brown Sugar Broiled Salmon with Roasted Vegetables Recipe comes together quickly but tastes like you spent way longer in the kitchen. It’s one of those recipes I reach for when I want something healthy but still crave a little indulgence in the caramelized glaze and tender roasted vegetables. I hope you enjoy making and sharing it as much as I do — it really feels like a hug on a plate, and your family or guests will definitely ask you to make it again.
Print
Brown Sugar Broiled Salmon with Roasted Vegetables Recipe
- Prep Time: 4 minutes
- Cook Time: 8 minutes
- Total Time: 12 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Broiling
- Cuisine: American
- Diet: Low Salt
Description
A quick and delicious Brown Sugar Broiled Salmon recipe featuring a sweet and spicy glaze, paired with vibrant asparagus, broccolini, and cherry tomatoes, all cooked to perfection under the broiler for a beautifully caramelized finish.
Ingredients
Salmon and Glaze
- 4 x 5-8 oz (150-180g) salmon fillets, skin on or off (skin on recommended)
- 1 tbsp Dijon mustard
- 1 tbsp mayonnaise (whole egg mayonnaise preferred)
- 2 tbsp brown sugar
- 1/4 tsp cayenne pepper
- Salt and pepper, to taste
Vegetables
- 2 bunches asparagus
- 1 bunch broccolini
- 1 cup cherry tomatoes
- 1 tbsp olive oil
Instructions
- Preheat Broiler: Set your oven broiler or grill to high and position the oven rack approximately 6 inches (15 cm) from the heat source to ensure optimal caramelization.
- Prepare Baking Tray: Lightly spray or brush a baking tray with olive oil or your preferred oil to prevent sticking and aid in roasting the vegetables and salmon.
- Arrange Vegetables: Place asparagus, broccolini, and cherry tomatoes on the tray. Drizzle with olive oil, sprinkle salt and pepper, then toss gently with your hands to coat evenly. Spread them out mostly in a single layer for even cooking.
- Add Salmon Fillets: Nestle the salmon fillets among the vegetables on the tray. Season the salmon pieces with salt and pepper to taste.
- Prepare Glaze: In a small bowl, mix together Dijon mustard, mayonnaise, brown sugar, and cayenne pepper until combined into a smooth glaze.
- Apply Glaze: Slather the glaze generously over the tops and sides of the salmon fillets, ensuring full coverage to enhance flavor and achieve caramelization.
- Broil Salmon and Vegetables: Place the tray under the preheated broiler. Cook for 8 minutes without flipping. The salmon should develop a caramelized topping while the interior remains a blushing pink, indicating perfect doneness.
- Rest and Serve: Allow the salmon and vegetables to rest for 2 minutes post-broiling. Serve immediately, ideally with crusty bread rolls to complete the meal.
Notes
- This method offers a quick, flavorful way to cook salmon using a brown sugar glaze and broiling, creating a caramelized crust and tender interior.
- Adding vegetables like asparagus, broccolini, and cherry tomatoes provides a nutritious and colorful accompaniment.
- Use whole egg mayonnaise in the glaze for creaminess, but feel free to substitute as desired.
- For best results, do not flip the salmon while broiling to maintain the glaze’s caramelization.
- Serving with crusty bread adds a nice texture and helps soak up any delicious juices.
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: 13.9 g
- Trans Fat: 0 g
- Carbohydrates: 11.4 g
- Fiber: 2.3 g
- Protein: 37.7 g
- Cholesterol: 80 mg
