Home - Dinner - Seafood - Sweet and Spicy Broiled Salmon with Asparagus

Sweet and Spicy Broiled Salmon with Asparagus

4.95 from 59 votes

This post may contain affiliate links. Please read my disclosure policy.

Quick and savory, this broiled salmon recipe with fresh asparagus is topped with a tangy-sweet glaze and is ready to serve in minutes. Serve it up with rice and/or another side of sauteed garlicky broccoli.

Two glazed broiled salmon fillets topped with chopped scallions on a sheet pan with asparagus spears.

This dinner idea is what I’d called a leveled-up version of a basic broiled salmon recipe. The fillets cook under the broiler in just a few minutes, then they’re brushed with a glaze that both enhances and complements the full flavors of the fish.

Along with crisp-tender asparagus spears that broil along with the salmon on the same pan, the dish is ready to enjoy with hot rice and additional sauce!

There’s nothing simpler in my file of dinner recipes than this: beautiful peachy-colored salmon fillets that are also a bonafide superfood. It deserves a regular spot in your cooking routine, especially if you’ve already love baked salmon and are trying to include more seafood recipes in your life.

One of my go-to fast weeknight dinners is gochujang chicken seasoned with a similar sauce, and now this salmon is right up there next to it.

Three uncooked pieces of boneless salmon and raw asparagus on a plate, surrounded by ingredients for making a glaze, including sesame oil, gochujang, rice vinegar, honey and grated fresh ginger.

About the ingredients

  • Salmon: Look for plump, fresh (or previously frozen and thawed) 6-ounce salmon fillets with the skin on that are brightly colored and glistening. Salmon is an oily, flaky fish that is naturally abundant in protein, essential fatty acids and other good things. It’s one of the most nutritious foods you can easily cook at home.
  • Asparagus: Trimmed fresh asparagus spears cook to crisp-tenderness alongside the salmon to make a colorful side dish.
  • Gochujang: Gochujang is a fermented sauce made with a base of red chili pepper, malt flour, rice flour, and sugar. It has a unique depth and savory flavor with a touch of heat. Like other Korean sauces, gochujang is a combination of palate-pleasing savory, sweet, salty, and spicy elements that really excite the taste buds. Once you play around with gochujang, you’ll see it become an essential pantry ingredient. Hoisin is a similar type of condiment made with soybeans that can be substituted, but since it’s not spicy hot you can blend it with cayenne pepper for some heat.
  • Fresh ginger: A small amount of grated ginger goes into the glaze. You can omit it if you don’t have any on hand.
  • Toasted sesame oil: The nutty taste of sesame oil pairs beautifully with the Asian flavor profile of the glaze.
  • Honey or mirin: A touch of sweetness from either ingredient balances out the bold, salty flavors.
  • Rice wine vinegar: This mild vinegar is lower in acidity than other wine vinegars. You can switch it out with apple cider vinegar or fresh lemon juice.

How broiling works

  • Broiling is a type of dry-heat cooking method that boosts flavor through caramelization (also known as the Maillard reaction) when sugars and protein heat under the broiler. It’s often called a “top-down” way of cooking because the radiant heat source is located above the food, rather than below.
  • Because the heat from broiling is hot and intense, the best foods for broiling are quick-cooking lean proteins that are not cut too thick — hello salmon fillets!
  • Home cooks are often limited when it comes to controlling broiling temperatures on their household ranges or ovens. However, the key to success is to preheat whatever broiler you have for about 10 minutes before cooking, which generally heats to 550F when the “broil” option is selected.

How to prep and cook broiled salmon

Glazed broiled salmon and asparagus served on a baking sheet with a spatula.
5. Sprinkle the broiled salmon with thinly sliced scallion tops or chives and serve.

Skin on vs skinless salmon

The choice is yours, but I always leave the skin on salmon fillets for a few reasons:

  • The skin contains oils that add flavor and essential nutrients
  • Keeping the skin on when cooking helps keep the fish from drying out.
  • When it’s time to serve the salmon, simply use a spatula to separate the skin from the cooked salmon fillets — it should come off easily.
  • The skin is also edible — if you’re into it, go ahead and enjoy it!

What to serve with broiled salmon

I love to serve the salmon and asparagus over hot, cooked rice with some additional glaze. If you’re watching carb intake, break the salmon into chunks and serve it in Bibb lettuce wraps with a spicy cucumber salad and lots of fresh cilantro piled on top.

FOLLOW ALONG: Folow me on Facebook, Instagram and Pinterest for all the latest recipes and content.

Two glazed broiled salmon fillets topped with chopped scallions on a sheet pan with asparagus spears.

Sweet and Spicy Broiled Salmon with Asparagus

Karen Tedesco
Simple to prepare and full of umami flavor, this broiled salmon is placed under the broiler for a few minutes until the fish is firm and flaky, then brushed with a sweet-spicy glaze The asparagus cooks alongside the salmon to make a dinner in minutes!
Print Pin
4.95 from 59 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Seafood
Cuisine Asian
Servings 4 servings

Ingredients

Glaze

  • 2 tablespoons (30 g) gochujang sauce, or substitute with an equal amount of hoisin sauce blended with ½ teaspoon of cayenne pepper
  • 1 tablespoon (15 ml) toasted sesame oil
  • 1 tablespoon (15 ml) honey
  • 1 tablespoon rice wine vinegar
  • ½ teaspoon grated fresh ginger, optional

Salmon

  • 4 6-ounce (450 g) salmon fillets, preferably skin-on
  • 8 ounces (225 g) fresh asparagus spears, trimmed
  • Olive oil
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon thinly sliced scallion greens, or chopped fresh chives

Instructions 

Make the glaze

  • In a small bowl, whisk together the gochujang or hoisin sauce, sesame oil, honey, rice wine vinegar and ginger. Spoon out 2 tablespoons of the glaze and reserve in a separate small bowl.

Broil the salmon

  • Position an oven rack 6-inches from the heat source and fully preheat the broiler for about 10 minutes. Line a 13×9-inch rimmed baking sheet with a piece of foil for easier clean up (don't use parchment paper, which will burn under the broiler).
  • Put the salmon fillets on the sheet pan and arrange the asparagus in handfuls around the salmon in a flat layer. Drizzle some olive oil over the salmon and asparagus (about 1 tablespoon) and sprinkle with salt and pepper to taste.
  • Place the pan under the broiler and broil 2-5 minutes, until the salmon looks opaque and almost completely cooked through and the asparagus is bright green. The timing will vary depending on the power of your particular broiler and the thickness of the fillets.
  • Brush the top of the salmon with the 2 tablespoons reserved glaze. Return to the broiler and cook an additional 1-2 minutes, until the salmon is cooked through and the glaze is set (watch carefully so that the glaze doesn’t burn).
  • Sprinkle the sliced scallion or chives over the salmon and serve with additional glaze spooned over.

Karen’s Notes and Tips

  • Note on broiler temperature: Broiling is a quick and convenient method for cooking fish fillets. But because every stove is different, the broiler power will vary. Unless you’re using a professional-style appliance, home stoves and ovens are limited when it comes to controlling broiling temperatures. The key to success is to preheat whatever broiler you have for about 10 minutes before cooking, which generally heats to 550F when the “broil” option is selected.
  • The glaze can be made ahead up to a week in advance. Keep it refrigerated until ready to use.
  • When it’s time to serve the salmon, simply use a spatula to separate the skin from the cooked salmon fillets — it should come off easily.
  • The cooked salmon keeps refrigerated up to 3 days. I don’t recommend freezing.
  • Rewarm in a microwave at low power (level 2 or 3) until warmed through, about 5 minutes, or 10 minutes in a 350-degree oven until warmed through.

Nutrition

Calories: 69kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 374mg | Potassium: 157mg | Fiber: 1g | Sugar: 6g | Vitamin A: 460IU | Vitamin C: 5mg | Calcium: 17mg | Iron: 1mg

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

Did you make this recipe? Mention @Familystylefood or tag #familystylefood on Instagram

Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.

Leave a comment and star rating

Do you have a cooking question? Leave your comment below and let me know how I can help.

Did you love this recipe? Just click on the stars to leave a rating!

Recipe rating




Share your photo!Inspire others by uploading an image of your creation along with your review. The maximum upload file size: 512 MB. You can upload: image. Drop files here

You may want to read my commenting policy before joining the conversation.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

3 Comments

  1. 5 stars
    Really balanced and tasty!

  2. 5 stars
    Very easy to prepare and cook, turns out delicious every time we prepare this.

  3. marjorie eissler says:

    5 stars
    It was delicious! Easy!! I loved the salmon and wish I had made more for leftovers.