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Glazed salmon fillet on a blue plate with a spring of rosemary.
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5 from 10 votes

Broiled Rosemary Honey Salmon

This baked Honey Rosemary Salmon recipe takes less than 15 minutes to put together. With only 6 ingredients, it’s a life saver for a busy weeknight cook!
Prep Time5 mins
Cook Time7 mins
Total Time12 mins
Course: Entrees
Cuisine: American
Keyword: Gluten Free, Healthy Dinner Recipes, Seafood Recipes
Servings: 4 Servings
Calories: 243.4kcal

Ingredients

Instructions

  • Preheat the broiler and place the upper rack about 6 inches from the top element. Line a baking sheet with foil and lightly coat with cooking spray.
  • Pat dry the salmon fillets and arrange on the baking sheet. If using fillets with skin, place them on the tray skin side down.
  • In a small bowl, stir together the honey, shallot, rosemary, white wine vinegar, salt and cayenne pepper.
  • Brush the honey mixture over the salmon fillets.
  • Broil until the salmon is just cooked through, 5 to 7 minutes (more time if thicker fillets). Take care not to overcook so that the fish is not dry. Serve.

Notes

Note 1: Use salmon fillets with or without skin. The salmon will easily separate from the skin once cooked. The nutritional information was calculated for skinless filets.
Note 2: Fresh rosemary is preferred, but dry crushed rosemary can be used in its place. Use 1 teaspoon dried.
Note 3: The cayenne pepper adds some subtle heat. If you are sensitive to heat, feel free to omit the cayenne or replace it with ground black pepper.
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition

Serving: 1salmon fillet | Calories: 243.4kcal | Carbohydrates: 9.2g | Protein: 31.1g | Fat: 8.5g | Saturated Fat: 1.8g | Cholesterol: 64.6mg | Sodium: 60.9mg | Fiber: 0.1g | Sugar: 8.8g