• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Panning The Globe
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Home
  • Recipes
  • About
  • Contact
  • Press
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • About
  • Contact
  • Press
×

Home » Recipes » Fish and Seafood

Broiled Glazed Salmon

December 1, 2021 Updated January 19, 2022 by Lisa Goldfinger 15 Comments This post may contain affiliate links

Jump to Recipe·Print Recipe
pinterest pin: 3 fillets of salmon with apricot soy glaze in a black bowl
This easy broiled glazed salmon recipe has a 4-ingredient marinade that doubles as the glaze, and a special cooking technique that yields melt-in-your-mouth tender juicy salmon with an irresistible sweet tangy garlicky glaze. It's a great recipe for the weekly dinner rotation...and for dinner parties, too. 
 
Salmon doesn't get any better than this!
 
overhead shot of 3 pieces of apricot-glazed, broiled salmon in a black bowl, topped with chopped scallions, all on a vivid black and white table cloth
 
This is as easy as any recipe I know, and one of the most delicious! There are only 4 ingredients in the glaze and two of them you just pour from a jar. The salmon marinates in the glaze for 30 minutes; cooks in the oven for 6 minutes; finishes cooking under a tent of foil for 5 minutes; and the end result is perfect fork-tender broiled salmon with the most incredible sweet garlicky glaze. 

Broiled Salmon 

Broiling salmon is the quickest way to cook it, other than on the barbecue. And, if you time it right and use my special foil technique when it comes out of the oven, you never have to worry about overcooking it. It won't be raw in the middle or dry on the edges. It will be juicy and tender and perfectly cooked all the way through, every time.
 
I used to be skeptical about broiling salmon. I thought, how could you possibly cook something so delicate as a fish fillet, at the hottest oven temperature, without drying it out or burning it? But what I discovered, after many years of testing salmon recipes in the oven at different temperatures, is that you can cook excellent moist and tender fish at any oven temperature. It's not the heat of the oven that dries out fish; it's all about the timing. And my special foil technique (more on that below) ensures that your broiled salmon will never be overcooked or dry.  

Broiled Glazed Salmon

As the glaze on the salmon heats under the broiler element, the sugar in the apricot preserves caramelizes, becoming thicker and stickier. The result is an irresistible complexity of burnt sweet fruitiness along with garlic, lemon and soy sauce, for the most delicious glazed salmon ever! 

Broiled Glazed Salmon Ingredients

You only need 5 ingredients for this recipe:
 
• Salmon, of course! Salmon fillets with skin are best. The skin provides a safely layer between the fish and the hot pan, and it will stick to the foil when you remove the broiled salmon fillets, so you'll end up with perfectly cooked, skinless salmon.
• Apricot Jam or Preserves make the marinade/glaze sweet and tangy, and the sugars in the jam bubble and caramelize under the high heat of the broiler (grill), creating a rich dark flavorful glaze.
• Soy Sauce with its salty umami flavors, balances out the sweetness of the apricot preserves and makes all the flavors in this dish pop!
• Lemon Juice adds brightness and tang.
• Garlic gives this dish that irresistible garlic flavor!
 
4 salmon fillets on a square white plate in the foreground, behind it are 3 whole lemons, a head of garlic, a bottle of soy sauce and a jar of apricots preserves.

How To Make Broiled Glazed Salmon

  • Mix up the 4-ingredient marinade/glaze.

overhead shot of 4 salmon fillets on a plate, a glass bowl filled with soy sauce, apricot preserves, lemon juice and chopped garlic

  • Coat the salmon with the marinade/glaze and leave it in the fridge to marinate for 30 minutes to an hour.

overhead shot of 4 salmon fillets in a square plastic container, coated in apricot marinade/glaze

  • Line a rimmed baking sheet with foil and place the salmon on top, leaving space between the fillets. Spoon any excess marinade over the salmon. Don't worry if lots of it drips off, the excess glaze creates delicious pan juices that can be spooned over the fish or on rice or mashed potatoes. 
  • Broil the salmon for 6 minutes.
4 salmon fillets topped with apricot glaze, on a tin foil lined baking sheet, seen from above.
  • Remove the salmon from the oven; put the baking pan on the stove or some other heat-proof surface; and immediately add another sheet of foil on top, folding it in and sealing it with the edges of foil that the salmon is on, to create a foil packet that will allow the heat of the roasting pan to permeate and gently finish cooking the salmon. 
  • Remove the foil after 5 minutes and serve the salmon immediately.
A tinfoil packed sitting on top of a dark baking sheet
 

The Special Foil Technique for Perfect Broiled Salmon

Have you ever been asked at a restaurant "how would you like your salmon cooked." I'm always tempted to say "perfectly," but that would be SO snarky, so I usually say "medium rare," because dry overcooked salmon is such a disappointment.
 
Honestly, I'm hardly ever served salmon at a restaurant that's as perfectly cooked as this broiled salmon is. I've spent years in search of the best way to cook salmon in the oven and this method is hands-down the absolute BEST.  
 
There are two sources of heat at work in this recipe, which results in the best broiled salmon. First, the very intense direct heat of the broiler, which caramelizes the glaze and cooks the salmon three quarters of the way through. And then, the heat that remains in the roasting pan even when you take it out of the oven, finishes cooking the salmon fillets, ever so gently, inside a foil package.
 
This technique is super easy and it works like magic. Whenever I serve this broiled salmon to anyone, I am always asked: how did you get the salmon to be so tender and juicy?  I've been making this broiled glazed salmon for years and I've given the recipe to countless friends and family members. I'm so happy to finally share it with all of you. I have a growing collection of my favorite delicious easy salmon recipes on the blog and this broiled glazed salmon recipe is one of the greats!
 
three broiled glazed salmon fillets in a black serving bowl, topped with chopped scallions

Broiled Glazed Salmon Tips & FAQ

  • Don't be tempted to brush oil on the foil. You actually want the skin to stick to the foil, so when you remove the cooked fillets with a spatula, you leave the skin behind.
  • Be sure the oven is fully preheated to the highest temperature before you put the salmon in. The salmon needs to cook for a short time at maximum heat.
  • Be sure the oven rack is up high near the broiler element so the intense direct heat can caramelize the glaze.
  • What kind of apricot preserves are best for this recipe? For maximum caramelization, use apricot preserves that has sugar listed as an ingredient. If you use pure fruit preserves with no added sugar, the broiled salmon will still be delicious but it will have less of that complex caramelized color and flavor. 
  • Can you make this with a whole fillet of salmon rather than individual pieces? Yes! In fact I've often cooked one or two big fillets of broiled glazed salmon for Thanksgiving or New Year's Eve. You can estimate the amount of glaze based on how many pounds of salmon you're cooking - it's not crucial to be exact. You want to have enough glaze to coat the salmon generously. The timing is the same for a whole fillet.

close up of a piece of apricot glazed broiled salmon in a black bowl, with a fork stuck through a tender looking piece of it

Here's the Broiled Glazed Salmon Recipe. If you cook this, I hope you'll come back to leave a star rating and a comment. I'd love to know what you think!
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
three broiled glazed salmon fillets in a black serving bowl, topped with chopped scallions

Broiled Glazed Salmon


★★★★★

5 from 5 reviews

  • Author: Lisa
  • Total Time: 46 minutes
  • Yield: 4 Servings 1x
Print Recipe

Description

This easy recipe for broiled glazed salmon has a simple 4-ingredient marinade that doubles as the glaze, and a special cooking technique that yields meltingly tender juicy salmon with an irresistible sweet garlicky glaze.


Ingredients

Units Scale
  • 4 6-ounce salmon fillets with the skin on
  • 1 cup of apricot jam or preserves (a 10-ounce jar is ample)*
  • 3 tablespoons soy sauce
  • 2 tablespoons fresh lemon juice
  • 4-5 large garlic cloves, squeezed through a garlic press or minced

To Serve, Optional

  • Scallions, finely sliced
  • Steamed broccoli or sautéd spinach
  • Steamed rice

Instructions

  1. In a small bowl, whisk the apricot preserves with the soy sauce, lemon juice, and garlic. Place the salmon in a large shallow bowl or plastic container and coat it with the marinade. Cover and refrigerate it for 30 minutes to an hour.
  2. Set an oven rack 6-10 inches from the top broiler element and preheat the oven to high broil (grill).
  3. Remove the salmon from the marinade and arrange on a foil-lined, rimmed baking sheet, leaving a little space between the fillets. Spoon all the marinade/glaze on top of the fish, allowing the excess to drip down onto the foil.
  4. Broil the salmon for 6 minutes; then set the roasting pan on the stove top or on another heat-proof surface. Immediately place a sheet of foil over the salmon; unwrap the foil from the edges of the pan and join it with the new foil, to create a sealed packet for the fish. Leave the fish in the packet for 5 minutes.
  5. Open the packet and serve

Notes

Which apricot preserves are best for this recipe? For maximum caramelization, choose apricot jam or preserves that list sugar as an ingredient. If you use pure fruit preserves with no added sugar, but it will have less of that complex caramelized color and burnt sugar flavor.

Make this with a whole side of salmon: If you're cooking salmon for a crowd, you have the option of making this with a whole large fillet of salmon, rather than individual portions. Don't worry about calculating a precise amount of glaze. As long as you have enough glaze to cover the salmon generously, it will turn out well. The timing is the same for a whole piece of salmon as it is for individual 6-ounce portions.

 

  • Prep Time: 10 min
  • Marinating time: 30 min
  • Cook Time: 6 min
  • Category: Dinner
  • Method: Broil
  • Cuisine: Asian

Did you make this recipe?

If you make this recipe, please let me know how it turns out for you! Leave a comment below and share a picture on instagram with the hashtag #panningtheglobe

More Fish and Seafood Recipes

  • a dozen spice crusted sauteed shrimp on a white platter sprinkled with chopped cilantro
    Sautéed Shrimp with Remoulade Sauce
  • overhead shot of a cast iron skillet filled with paella: shrimp, sausages, chicken, strips of pimiento and a parsley leaf in the middle
    Easy Spanish Paella Recipe
  • Healthy Tuna Salad (no mayo)
  • white platter topped with salad nicoise: tuna, small red potatoes, sliced hard boiled eggs, nicoise olives and French green beans
    Tuna Nicoise Salad

Filed Under: All Recipes, Asia, Entertaining, Fish and Seafood, main course, Quick and Easy

Reader Interactions

Comments

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. William

    November 05, 2022 at 4:54 pm

    Its so delicious and easy to make, amazing. I had made it so many times but I had never have left a comment, I apologize because every time I make it, my guests rave about this. Tanks

    ★★★★★

    Reply
    • Lisa

      November 07, 2022 at 9:51 am

      Hi William - it's never too late to leave a comment and much appreciated. Thank you! Makes me really happy to know that this recipe is working out well for you and being enjoyed by all.

      Reply
  2. Pam

    December 06, 2021 at 12:58 pm

    I made this last night - OMG - the salmon was incredibly tender and the flavors were amazing. I love so many of your recipes, Lisa. You always explain things really well and the photos are helpful too. Thank you! This is my new go-to salmon recipe.

    ★★★★★

    Reply
    • Lisa

      December 08, 2021 at 6:18 pm

      Hi Pam - Thanks for making my day with your note. I'm so glad you enjoyed the salmon.

      Reply
    • Bryan

      December 31, 2021 at 11:09 am

      Terrific, add a little smokey heat with Aleppo pepper. Great easy recipe

      ★★★★★

      Reply
  3. Shelia Alexander

    December 03, 2021 at 12:20 pm

    This looks delicious! I'm anxious to try it however I can't access the recipe. I receive your updates via email. Help!

    Reply
    • Lisa

      December 03, 2021 at 12:26 pm

      Hi Sheila - If you're able to leave a comment, you must be on the recipe page for the salmon. For the future, the recipe is down at the bottom of the written part of the post and right above the comment section. In the meantime, here's a clickable link to the recipe: https://www.panningtheglobe.com/broiled-glazed-salmon/#tasty-recipes-44327-jump-target. And here's a clickable link to print the recipe: https://www.panningtheglobe.com/broiled-glazed-salmon/print/44327/. I'm so glad you like the photos. I hope you enjoy the salmon too!

      Reply
    • Gone Tropical

      February 07, 2022 at 3:47 pm

      I can't see the recipe part of this page either, clicking on recipe link does not do anything. But clicking on 'print recipe' works.

      Reply
      • Lisa

        February 07, 2022 at 6:55 pm

        Hi there - I'm sorry you're having difficulty with this. I just tried clicking on the "jump to recipe" button and it took me to the recipe. Maybe give it another try? Also, if you simply scroll down towards the bottom of the page, past the blog post, the recipe is there. Please let me know if you still have trouble finding it.

  4. Donna

    December 03, 2021 at 9:08 am

    We could have had this marinade on a shoe and it would have been amazing! The salmon cooking method worked like a charm. Perfect and easy clean up. It was simple to half the recipe. Super easy and delicious recipe. Will cook my salmon this way from now on. I will probably try the marinade on chicken too. Thank you Lisa!

    ★★★★★

    Reply
    • Lisa

      December 03, 2021 at 9:34 am

      Hi Donna - Thank you for being my first recipe tester and commenter. You made my day with your great review - especially the part about the shoe 🙂 I'm so happy this recipe worked out well for you. Keep me posted if you try the marinade on chicken.

      Reply
    • Becky

      December 05, 2021 at 7:38 am

      This is one of my favorite recipes! It’s so easy and so delicious. Served with brown rice and salad, perfect dinner. Thank you Lisa💜

      ★★★★★

      Reply
      • Lisa

        December 05, 2021 at 10:06 am

        Hi Becky - I'm so happy you enjoyed the salmon! Thank you for letting me know ☺️❤️

  5. T.R.

    December 02, 2021 at 1:01 pm

    Hi Lisa, this salmon looks luscious! Maybe you can clear something up for me.
    When a recipe says to set the oven to broil, does it mean high broil or
    low broil? I very seldom see a recipe that states this.

    Reply
    • Lisa

      December 03, 2021 at 9:25 am

      I'm sorry about the confusion. I just updated the recipe and indicated "high broil. My oven has only one setting for the Broiler and that is the hottest possible oven temperature
      but not all ovens are the same. And I'm aware that outside of the USA the terminology changes - in the UK broiling is called grilling. I'm really glad that you made me aware of this. I always appreciate constructive feedback. I hope you try the recipe and enjoy it.

      Reply

Primary Sidebar

Welcome to Panning the Globe

Hi, I'm Lisa! I believe we can all make the world's most delicious dishes at home.
I'm excited to share with you hundreds of fabulous, globally inspired recipes to feed your family and entertain your friends.

More about me →

TRENDING FAVORITES

  • Here's an amazing roast chicken recipe from chef Yotam Ottolenghi. Chicken thighs are spiced with za'atar and sumac, tossed with onions, lemons and garlic, and roasted. This is a great dinner party recipe because it's a beautiful dish, you can do all the prep ahead, the chicken is tender and juicy, and the flavors are fantastically delicious!
    Ottolenghi's Roast Chicken with Za'atar and Sumac
  • It's easy to cook a big pot of this award winning white chicken chili, and it's the absolute BEST white chicken chili! Tender chicken, chilies, white beans, spices and a few more goodies in this winning white chicken chili recipe.
    Award Winning White Chicken Chili
  • This Award Winning Chili recipe is hands down the BEST chili con carne I've ever tasted, with the most incredible flavor and texture - made with beef, pork, beans, awesome spices, onions, garlic, tomatoes and beer. Plus it freezes well so you might want to make a double batch.
    Eddie's Award Winning Chili
  • Indian Lamb Biryani: Sumptuous casserole of tender lamb curry with saffron spiced rice with cucumber-mint raita on the side|Panning The Globe
    Indian Lamb Biryani
  • a pot of ratatouille seen from above
    The Best Easy Ratatouille Recipe
  • Teriyaki Salmon Rice Bowl with Spinach and Avocado | Panning The Globe
    Teriyaki Salmon Rice Bowl with Spinach and Avocado
  • bowl of healthy shepherds pie
    Healthy Shepherd's Pie
  • Senegalese Chicken Yassa by Panning The Globe
    Senegalese Chicken Yassa

MORE POPULAR RECIPES

STAY ON TOP OF WHAT’S COOKING

Subscribe to our free newsletter and get the newest recipes and seasonal menu ideas sent directly to your inbox.

Footer

LET'S CONNECT!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

↑ back to top

Newsletter

  • Sign Up! for emails and updates

Browse

  • Contact
  • All Recipes
  • Quick & Easy Recipes
  • Side Dish Recipes

banner with names of publications that have featured recipes from panning the globe

COPYRIGHT © 2019 · LISA GOLDFINGER AND PANNING THE GLOBE · ALL TEXT, RECIPES, CONTENT AND IMAGES ON THIS SITE ARE THE SOLE PROPERTY OF LISA GOLDFINGER AND PANNING THE GLOBE.

PRIVACY POLICY · CONTACT ME · SUBSCRIBE

153 shares