Broiled Salmon glazed with honey & soy sauce reduction that’s been infused with rosemary and lemon zest. It really is unforgettably flavorful! This IS the BEST salmon recipe!
This post was originally titled Broiled Salmon with Rosemary & Lemon Zest-Infused Honey Soy Sauce Glaze. Whew! That title was a mouthful! But I was trying to be as descriptive as possible, so my readers would know exactly what they’d be getting. I have since changed it to a more manageable and easier-to-remember title. Broiled Salmon, that’s it!
We’re trying to add more fish in our diet, the hubs and I. So we’ve been eating a lot of it lately, especially salmon, since it’s one of the healthiest fish and is on the superfoods list.
I find that I actually enjoy salmon. As long as it’s the farm-raised kind (I know…I know…just keep reading, please…) It doesn’t taste or smell as salmon-ey or as strong as the wild-caught salmon and is just plain delicious baked or broiled just until it’s still slightly pink inside, the way I think salmon truly needs to be cooked.
Every time I have salmon cooked that way I keep wanting to eat more. And since I was convinced it was healthy food, I’ve been indulging.
But then, of course, I was just in my kids’ pediatrician’s office and got to talking to the nurse. She strongly advocated wild-caught salmon and when I came home I started googling.
Good grief! So much chatter about farm-raised vs wild-caught salmon out there! So many differing opinions! I don’t know what to believe anymore. However, it’s enough to give me pause that some seem to think farm-raised salmon is one of the most toxic foods you can put in your body!
Say whaaaat?! And here I am, eating so much of it thinking it’s healthy! Why do these things always happen to me?! Aargh…
And what should I do with the fillets I just bought? I can’t throw them away! So, I’m closing my eyes and eating them and enjoying them one last time before I start getting myself used to the wild-caught ones.
Update: We’ve started buying “responsibly raised” organic salmon. Not sure what that really means, but I suppose it makes us feel a little better knowing we’re consuming “responsibly raised” fish!
If you want to know more about the fish you consume as it relates to toxicity and mercury level and all that, I’d recommend this article Mercury in Fish: How Did It Get There and What To Do About It?
Salmon benefits greatly from being cooked in some kind of sweet sauce, in my opinion. That’s my favorite way of eating salmon, anyway. Seriously, I’ve cooked so much of it lately that I have become quite an expert, if in my own mind and under my own standards.
Truly, the best recipes (and I must have tried at least half a dozen) for salmon typically involve adding something sweet. Sugar, honey, fruit juice, etc. It matters not where the sweet comes from. It just enhances the flavor of the fish. Sour or salty doesn’t do as much to salmon, somehow.
This is all a matter of preference, of course. I’m just telling you what I like. You do what you like with your salmon, y’hear?!
However, do yourself a favor and follow these suggestions if you want to get the best results:
This used to be my #1 mistake! No wonder I didn’t like salmon. Overcooked and dry salmon tastes like cat food. Not that I know what cat food tastes like, but I’d imagine that’s what it tastes like. Overcooked salmon just tastes nasty. So, make sure you keep an eye on your salmon. It cooks a lot quicker than you think.
Start with a dry piece of fish
What I mean is that you should pat dry your fish after you rinse it. And when I say dry, I mean REALLY DRY. Which means lots of paper towels. Since salmon cooks so fast, you want to be able to get the exterior to crisp up fast, which you can achieve only if you start with a dry piece. “Wet” fish ends up poaching instead.
Get fillets with the skin on
The skin helps the fish to not get stuck to the pan. It also helps keep the fish intact while cooking. It’s very easy to remove later before serving.
Don’t move it around too much
After serving broken fillets too many times, I find the easiest way to keep them looking pretty is by not flipping them at all. I start by pan-frying the fish, skin side down, then continue cooking by broiling. That’s the absolute easiest way!
- 4 skin-on salmon fillets (about 5 oz. each)
- 1 tablespoon olive oil or butter
- ¼ cup honey-soy glaze
- ¼ cup honey
- 3 tablespoons soy sauce
- 1 tablespoon lemon juice
- 3 cloves garlic, finely minced
- 1 teaspoon black pepper
- 2 tablespoons finely minced fresh rosemary
- Grated zest of 1 lemon
- Place honey, soy sauce, lemon juice, garlic, and pepper in a small saucepan.
- Cook over medium heat, stirring to combine, until sauce is just starting to bubble (about 2-3 minutes).
- Add rosemary and lemon zest and stir for another minute.
- Remove from heat and let cool for 15 minutes to let herbs infuse the sauce/glaze.
- Strain and discard solids (optional).
- Drizzle glaze all over salmon fillets, and marinate for 30 minutes.
- In an oven-proof skillet, set over medium-high heat, add oil/butter.
- Sear salmon fillets, skin side down, for just 1 minute.
- Remove the skillet from heat and place it in the oven set high on broil.
- Continue cooking, 5 inches under the broiler, for another 5 minutes for every inch thickness of salmon (i.e., if your salmon fillets are 1.5 inches thick, then cook them for 7.5 minutes).
- Drizzle any left-over glaze. Serve immediately.
If you like this recipe, please give it a ⭐⭐⭐⭐⭐ rating in the comments section below. Thanks!
Johanne Lamarche says
This salmon looks delicious Angie! Your glaze will work just as well on the wild caught salmon in your future! I find wild caught salmon is much less fatty so cooks faster and is more easily dried out. Have you read Kingsolver’s Animal Vegetable Miracle? Really great book to raise our awareness on sustainable food.
You’re spot on about wild-caught salmon. It’s pretty lean and dry. Maybe that’s why I didn’t like it 🙂 I need to learn to cook it properly. I haven’t read the book, I’ll be looking for it now. Thanks, Johanne!
Love, love, love salmon! The glaze sounds delicious and especially love rosemary with it. I will try to convert your delicious and pretty recipe to grilling which I am sure will be just fine. I buy all of my fish at Whole Foods as I feel it is the best! They always go for quality and are always thinking about the environment.
I’m pretty sure it’ll taste even better grilled, Juju! I just have no luck with cooking fish on the grill. I can’t get it to stay pretty. There’s always a piece that gets stuck or fall off 😀 I need to start shopping at Whole Foods!
Try cedar planks or place slices of lemons, limes or oranges underneath the salmon. That’s how I grill my salmon, unless of course you want to use foil and place the seafood on top! No mess or clean up – I prefer the other two ways but each to their own.
Oh, wow, Juju, slices of lemons/oranges sound AWESOME!! Why didn’t I think of that! Will def try, thanks so much for the tip. I’m excited! 😀
I hear your pain about trying to figure out what is healthy and what isn’t! There is so much conflicting advice. I had heard that farm raised was bad, but don’t really know why. All that aside, your salmon is the prettiest, and I’m sure tastiest I’ve ever seen. I love how you got that dark brown crispiness on the top. I have always wanted to know how to achieve that so appreciate your tips about drying the salmon. I have pinned this to try soon. We eat salmon at least once a week for health benefits, but neither my husband or I enjoy it that much. I know it is because I don’t know how to cook fish very well. With your tips maybe we can actually start liking it! Thanks, Angie.
I never liked salmon, either, until recently. Even though I usually order it when I’m in a restaurant. For health reasons, you know. And since I rarely cook it at home. Partly bec I don’t like the way the kitchen smells after. But since I started cooking it under the broiler, and in such short amount of time, the smell is minimal. If you can grill it outdoors, it’ll be even better! Let me know what you think if you decide to try it! 🙂
It’s a mouthful I’d like to have, Angie. I like the marinade. Lucky for me I’ve just had breakfast. I’m not a vegetarian so I’m eating farmed meat and chicken and eggs (though not cage eggs). I’ve had farmed salmon, too.
It’s tough to make the right choices sometimes, isn’t it? I want to eat organic all the time, of course, if I can, but organic also usually means expensive. Plus, who knows anymore, the way things keep changing these days. What’s good today may not be tomorrow! 🙂
Kitsch n flavours says
You’re doing all the right things – and your photos prove that. I won’t buy salmon here as it’s done up as fillets already – it’s not possible to see the eyes! So I don’t know how fresh it is. Sad, I know.
They sell only fillets or steaks here, too. Unless you go to ethnic markets. Those places seem to have better cuts and fresher fish. Next time I’ll look at the eyes first, lol! And what am I looking for, really? 😀
Kitsch n flavours says
Exactly how clear the eyes are. If they’re at all foggy don’t buy the fish!
Quinn Caudill says
Angie that salmon looks awesome, even if it is toxic. :)) I stopped buying farm raised any fish a few years back. It is hard to find wild caught and the price is more, but I feel it is healthier. I love salmon and make it many ways. Can’t believe I have never blogged a recipe yet.. You know in 5 years they will come out with a study that says wild caught salmon is bad for you and only eat farm raised. :D- Have a great day. Q
What?! You have no salmon recipe? That’s just not right, Quinn! You’d better do something about it, lol! I know I should be sending you the co-hosting guidelines, but I’m too sleepy right now!! Tomorrow morning, promise. I need to go nighty night, been a long day! 🙂
Quinn Caudill says
Sleep well. ;))
Gather and Graze says
Gorgeous post Angie! Love salmon and these flavours you’ve used for the glaze are right up my alley too. Yum! 🙂
Thanks, Margot! When’s the summer menu out? I can hardly wait!! 🙂
Gather and Graze says
Hopefully in the next few days Angie – we’re almost there – so close!!! M.xx
How beautiful is this?? I have to learn about that flipping issue. 😀 I am keeping this recipe in case I stumbled upon Mr. Salmon. 😀 But could I use dried rosemary instead?
Oh? You’re sure it’s Mr. Salmon, not Mrs. or Miss or Ms.? 😀 Dried rosemary is ok, but I really like the fresh better. Dried tastes a little too medicine-y to me. I prefer dried thyme so you can use that as substitute. Let me know what you think, Jhuls! My family LOVES this recipe 🙂
I am definite it’s Mr. Salmon. 😀
Hmm, I better look out for Mrs. Rosemary as well. 🙂 Thanks, Angie. xx
Food For The Soul says
This looks lovely and I also stand behind the wild caught salmon or any fish for that matter. I assume we won’t have to use the label “organic” if it’s wild caught to begin with:) Have a great fiesta friday and thank you for sharing…Zeba
So true about the organic label. I’m trying to make the right choices for my family. Slowly getting there. Hey, at least the kids will eat fish now 🙂 I just have to ease them into wild caught 🙂
Great discussion here Angie on healthy foods. Your salmon is just picture perfect and those ingredients sound like something I would love too. I am so tired of entertaining these days …..it’s not like it used to be. You have to ask each and every guest if they have a nut allergy, partial to free range chicken, organic vegetarian, pescatarian (sp) blah blah……Over Easter I changed my menu 3 times before I decided what I was going to cook. I have never found wild caught salmon that is fresh, it is always frozen. I too love the fish in ethnic markets, a sure sign of finding out if it is fresh is looking at the eyes like someone earlier had suggested….. and for me personally? I love a whole fish, bones and all :)). Fabulous post, pictures, and ALL! Thanks for the tips too.
Thanks so much, Loretta! I hear you about entertaining these days. I pretty much stopped serving a meal. Instead I offer several selections of mini appetizers and desserts. Easier that way. Oh, I’ve been served a whole fish many times before, too, Loretta and don’t mind it, but I rarely cook whole fish at home since the kids would complain. The husband, too! They need to grow up! 😀
wow your salmon looks so much better than the one i am posting today and yours would also fit in to the low FODMAP diet I am doing also…quickly deletes my post….j/k but seriously this looks amazing and i am saving it for sure x
I can vouch for the salmon. Even my daughter ate it and thought it was good. She normally shies away from seafood or most meats. I’m going to check out yours. The more the merrier 🙂
sounds even better x
my comments are going all screw wiffy so i apologise if i am sending feedback multiple times x
I like multiple feedback 😀
I always knew you were a greedy gal!
Michelle @ Giraffes Can Bake says
This looks sooooo yummy Angie, I don’t eat a lot of salmon because my brain is still half convinced I don’t like it (because I hate smoked salmon) but every time I’ve eaten it baked or grilled I’ve loved it – and I think you’re right, sweet sauces definitely work best with salmon!
I was exactly like you!! Until I decided I needed to grow up. Not that I think you need to grow up, haha… You’re already so wise and mature, ahem…for someone your age 😀 I’m still trying to enjoy smoked salmon myself.
Nusrat Azim says
That is some sexy, glossy Salmon dish 🙂
Can’t thank you enough for coming up with this yum-yum recipe. An academy award winning worthy recipe indeed.
P.S. A fish-lover like myself never lies 🙂
Thanks a bunch, Nusrat! I’ve had more fish since I made this. Im beginning to be a regular fish eater! One of these days, I’ll make one of your fish recipes. They always look so good! Why don’t you join Fiesta Friday? I think they would love you at the party! XOXO
This looks lovely! I will need to try this out soon. Thank you for sharing
Thank you so much. Let me know how it turns out for you.