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!
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.
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!
How To Make Broiled Glazed Salmon
- Mix up the 4-ingredient marinade/glaze.
- Coat the salmon with the marinade/glaze and leave it in the fridge to marinate for 30 minutes to an hour.
- 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.
- 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.
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!
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.
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!