Broiled Salmon Recipe: A Juicy 20-Minute Fillet With Glossy Glaze
Community Member
Under 30 minutes
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Under 30 minutes
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Ingredients
for 4 servings
- 3 tablespoons unsalted butter, (room-temp), divided into 3
- 2 teaspoons garlic, minced and divided into 2
- 1 teaspoon lemon juice
- ½ teaspoon fresh thyme
- ½ teaspoon oregano
- 1 tablespoon worcestershire sauce
- 1 teaspoon honey
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon salt, divided into 2
- 4 fillets boneless salmon fillet
- 3 ½ cups cooked quinoa (645 g)
- 12 oz asparagus (360 g), washed
- ½ teaspoon lemon zest
Nutrition Info
- Calories 815
- Fat 32g
- Carbs 83g
- Fiber 10g
- Sugar 1g
- Protein 44g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350°F.
- Melt 1 tbsp butter in a skillet over medium heat. Stir in 1 tsp minced garlic and cook until fragrant. Add lemon juice, thyme, oregano, Worcestershire sauce, honey, ¼ tsp salt, black pepper, and stir to combine. Remove from heat.
- Place salmon fillets onto a baking sheet lined with parchment paper, skin side down. Brush the top of each fillet with half of the glaze and save the other half for a later retouch.
- Place asparagus onto the baking sheet and brush it with 1 tbsp butter. Slide onto the top rack of the oven and bake for 7 minutes. Remember to set the timer.
- When the timer dings, take the baking sheet out and brush the fillets once more with the remaining glaze. Slide it back onto the broiling rack and cook for another 5 minutes.
- As soon as the tray’s back in the oven, melt 1 tbsp butter over medium heat and stir-fry 1 tsp garlic. Add cooked quinoa, season with ¼ tsp salt, and cook for 3 minutes. Remove from the heat and prepare to assemble.
- When the fish is cooked, place the baking sheet on the kitchen counter and begin plating. Place a pile of quinoa in the middle, lift the fillet with a spatula and place it on top, and put the asparagus next to the fillet. Grate lemon zest over the top, and serve.
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