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  • Kelly Marshall

Melt-in-your-Mouth Glazed Broiled Salmon

I never knew you could broil salmon to such perfection. One night I really wanted a salmon and white rice dish. Inspired by the flavors of my Korean Beef Bowls, I experimented with a sauce to baste the fish with, and looked up methods for broiling salmon. Holy wow this experiment was a success! And one I would eat just about every night. The salmon gets a nice crisp edge to the thinner parts, and at the thicker parts its perfectly mid-rare. I like to reduce the leftover basting sauce and serve it alongside the salmon, some white rice, and either steamed edamame or broccoli.


1/4 cup Soy Sauce

1/4 cup Brown Sugar (+ more to taste)

1 1/2 TBS Sesame Oil

1/2 tsp Ground Ginger

1-2 tsp Sriracha

2 tsp rice vinegar

2-4 filets salmon


  1. Cook white rice according to package directions

  2. Steam broccoli or edamame in a pot with 1-2 inches of boiling water & a vegetable steamer basket. Set cooked Rice and Veg aside while Salmon cooks

  3. Mix basting ingredients & taste to adjust brown sugar / sweetness to your liking (I usually add another 1-2 TBS)

  4. Preheat broiler on Hi

  5. Line baking sheet with foil & spray with cooking spray before placing salmon on top

  6. Baste fish, then broil for 2 mins

  7. Remove from oven, baste fish again, then broil another 2 mins

  8. Repeat step 5 one more time - baste & broil for last 2 mins (6 mins total)

  9. Remove salmon from oven. If you like your salmon a little more well done, you can leave it on the cooking sheet for a few extra minutes. I like mine mid-rare so I will only leave it on about 1-2 mins before plating.


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