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Broiled Glazed Salmon

three broiled glazed salmon fillets in a black serving bowl, topped with chopped scallions

5 from 4 reviews

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.