Sweet and savory molasses glazed broiled salmon with a chili spice! This satisfying and wholesome dish is perfect for a quick and healthy home cooked meal.
Have you ever enjoyed your meal so much at a restaurant that you wanted to recreate that dish at home? This happened to Jason and me at our wedding of all places. The Beachcomber Cafe in Crystal Cove, CA catered our meal, and they made an incredible broiled salmon with maple glaze and ancho chili spice.
Our guests raved about this fish, and we are hooked. I know you will be too! This is one of my go-to weekday meals that I’ve made countless times. I don’t even use a recipe anymore!
The sweetness of the molasses syrup is the perfect balance for the smoky and spicy chili peppers. I wanted to make this particular dish for my husband at home, so I scavenged through my kitchen pantry for just the right combination of ingredients.
I was inspired to create a broiled salmon recipe with molasses glaze that we eat almost every Monday on “fish” night. Once you have all of your staple ingredients of dried spices, it’s easy to make this dish on the fly!
How to Broil Salmon
There are many ways to cook salmon, like pan-fry, grill, steam or bake. My favorite technique is to use the broiler because it’s fast and easy, plus it gives a nice caramelized spice crust with the glaze.
- Location: Typically you want to place the fish about 7 to 8 inches from the heating element, but because there are natural sugars in the molasses glaze, put the fish near the bottom of the oven to prevent instant burning of the sauce.
- Temperature: Broiling can reach temperatures of 525°F or higher, super hot! You can preheat the broiling pan for even cooking on each side, of just place the salmon on a foil-lined sheet pan and cook until done. Add the honey drizzle eat the end, in the last 2 or so minutes of cooking, so the sweetener does not burn.
- Time: For 4 to 6-ounce salmon fillets, I’ve found about 8 to 10 minutes in the broiler gives a medium-rare to medium cook (130 to 135°F internal cooking temperature).
This broiled salmon recipe is packed with layers of flavor. The seasoning base is salt, pepper, garlic powder, onion powder, smoked paprika and chili powder. The salmon is glazed with Grandma’s Original Molasses then towards the end of cooking drizzled with honey.
Looking for an easy meal? This is a quick and straightforward dish you can have dinner done in 30 minutes or less! If you like salmon as much as we do, make sure to try my baked Meditteranean spiced salmon or miso glazed salmon.
Weekday cooking doesn’t have to be a stressful labor of love. With a little bit of planning and wholesome ingredients, you can create a delicious meal that your family will enjoy. They might even ask for seconds. I’m so happy that I can make a dish that reminds us of our incredible wedding day, and now I get to share our favorite family meal with you, enjoy!
What to know about broiling
Broiling is an intense dry-heat cooking method with radiant heat coming from overhead to cook the salmon. The fish is very delicate, and the natural sugars from the molasses and honey can burn quickly if placed too close to the heating element. It’s best to put the baking sheet on the lower rack of the oven so that a nice chili crust and molasses glaze can be created and the fish will still cook rather quickly. Make sure to keep an eye on the salmon after it’s been cooking for 10 minutes as the fish will be closer to doneness. I like to serve my fish at medium rare to medium doneness, so when the thermometer reaches 130-135°F, I stop broiling and let the fish rest for a few minutes before serving.
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/16 teaspoon cinnamon , ground
- 1 tablespoon olive oil
- 16 ounces salmon fillets , cut into 4 pieces
- 4 teaspoons molasses
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika , I use smoked paprika
- 1 teaspoon honey
- 1 lemon , cut into 8 wedges
Preheat oven to broil (525°F). Line a baking sheet with foil. Drizzle the 2 tablespoons of vegetable oil on the baking sheet where the salmon fillets will be placed.
In a small bowl, combine the seasoning mix; salt, pepper, garlic powder, onion powder, and cinnamon.
Place the salmon fillets on the sheet pan skin side down (if the skin has not been removed). Evenly coat each salmon fillet with about 1/4 teaspoon of the seasoning mix. Evenly drizzle 1 teaspoon of the molasses over each piece of salmon to give an even coating. Evenly sprinkle 1/8 teaspoon of chili powder over each piece of salmon. Sprinkle 1/8 teaspoon of paprika over each piece of salmon.
Place the tray of salmon in the oven on the lowest rack. The sugars in the molasses will burn too quickly if placed close to the broiler heating elements. Broil salmon fillets for 8 minutes.
Remove fillets from the oven. Drizzle 1/4 teaspoon of honey on each piece of salmon, return to the lower oven rack. Broil for 2 more minutes, or until salmon reaches the desired cooking temperature, 130 to 135°F for a medium-rare to medium cook. Depending on the thickness of salmon, you may need more or less time.
Allow the salmon to rest for 3 to 5 minutes on the sheet tray. Carefully remove the skin from the salmon if remaining on the fillet. Serve warm with lemon slices on the side.