Description
This broiled salmon recipe uses a simple 4-ingredient marinade that doubles as the glaze, and a special no-fail cooking technique that yields meltingly tender salmon with irresistible sweet, sticky garlicky glaze.
Ingredients
Units
Scale
- 4 (6-ounce) salmon fillets, skin on
- 1 cup apricot preserves or jam (see notes)
- 3 tablespoons soy sauce
- 2 tablespoons fresh lemon juice
- 4-5 large cloves garlic, minced or pressed
- 4 finely sliced scallions, optional garnish
Want To Save this Recipe?
Instructions
Prep the oven:
- Set an oven rack 6-10 inches from the top broiler element and preheat the oven to high broil (grill).
Marinate The Salmon:
- 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.
Broil:
- 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.
- Cook the salmon for 6 minutes. The glaze should be bubbling and caramelized.
The Foil Tent:
- Remove the pan from the oven and place it on a heat-proof surface. Place a second sheet of foil over the salmon, then seal the edges with the foil from the baking sheet to create a tightly sealed packet. Leave the fish in the packet for 5 minutes.
Serve:
- Using a thin metal spatula or fish spatula, gently slide the spatula between the fillet and the skin to serve skinless salmon, leaving the skin stuck to the foil. If you prefer the skin, simply slide the spatula under both the skin and the fillet. Serve immediately with pan juices spooned over the fish. Suggested Sides: Steamed rice, broccoli or sautéd spinach
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.
- Adjust Cook Time Based On Thickness of Fillets: Cook time can vary slightly based on the strength of your oven and the thickness of the salmon. For fillets around 1 inch thick, 6 minutes under the broiler is typically perfect. For fillets around 1 1/2 inches thick, broil for 7 minutes. For very thick fillets (2-3 inches thick), broil for 8 minutes.
- 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 about the same for a whole piece of salmon as it is for individual 6-ounce portions. If the salmon fillet is thick, it may need an extra minute or two in the oven. See the note above about adjusting cooking times based on thickness.
- Prep Time: 10 minutes
- Marinating Time: 30 minutes
- Cook Time: 6 minutes
- Category: Dinner
- Method: Broil
- Cuisine: Asian