Succulent and juicy salmon filets are brushed with a simple honey dijon sauce, then broiled to tender, healthy perfection!
You’ll love how easy this honey dijon broiled salmon is to make… just 10 minutes from start to finish!
Salmon has always been one of those ingredients I was intimidated to cook at home. I guess I thought it would be super complicated, or difficult to get to the right texture. But in fact, it’s incredibly easy!!
This recipe is one I found in a Weight Watchers magazine, which I then adapted a little based on what I had on hand.
Unfortunately, on the day I was going to make and shoot this salmon for these photos, the salmon wasn’t all that fabulous at my local grocery store. Definitely one of the downsides of living in the Midwest! So I had to settle for some thinner, frozen salmon filets. Either way, it still turned out delicious!
HOW TO BROIL SALMON IN THE OVEN
Don’t let the broiler intimidate you… it’s basically just an upside down grill! Line a baking sheet with foil or parchment paper, preheat broiler to high and adjust the oven rack so food will be 6 inches from the heat. Broil the salmon for 5-10 minutes, depending on the thickness. Done! Super easy!
HOW LONG DOES IT TAKE TO BROIL SALMON
It all depends on the thickness of the salmon, but a good general rule of thumb is 9-10 minutes per inch of height.
HOW DO YOU KNOW IF SALMON IS DONE COOKING
Salmon is one of those foods that can be eaten when it’s not fully cooked. After all, people eat raw salmon at sushi places! Most people prefer salmon to be cooked to at least medium rare. But how can you tell when it’s ready? To be precise, I highly recommend a digital food thermometer. I’ll link to one I love at the end of the post. In general, cook according to the guidelines listed above, insert a fork and gently twist. If it flakes nicely, it’s done. Easy peasy!
IS IT BETTER TO BAKE OR BROIL SALMON
I much prefer broiling, as the natural oiliness of the salmon is conducive to the high heat of the broiler, plus you get a great glaze or crust!
When you’re searching for a fantastically easy low-point meal, I hope you give this Honey Dijon Broiled Salmon a try! At just 1 freestyle smart point, you can enjoy nearly as much as you want!
HELPFUL TOOLS
- Instant Read Thermometer – never guess when your meat is finished cooking!
- Pastry brush – I like using a silicone brush, since you don’t have to worry about bristles coming off and getting in your food.
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 4 skinless salmon filets, about 1 inch thick
- 1 Tbsp whole-grain dijon mustard
- 1 Tbsp apple cider vinegar
- 1 Tbsp honey
- 1/2 tsp chili powder
- 1/4 tsp kosher salt
- pinch of black pepper
- pinch of cayenne pepper
Instructions
- Adjust oven rack to be 6 inches from the broiler. Preheat broiler to high and line a baking sheet with foil. Pat salmon filets dry with a paper towel.
- Combine mustard, vinegar, honey, chili powder, salt, pepper and cayenne in a small bowl. Brush over tops of salmon filets.
- Broil 8-10 minutes, depending on the thickness of the filets.
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Chef Tips
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Calories: 261 | Carbohydrates: 4g | Protein: 33 | Fat: 10g | Saturated Fat: 1g | Cholesterol: 93mg | Sodium: 268mg | Potassium: 833mg | Sugar: 4g | Fiber: 0g | Vitamin A: 3.4% | Vitamin C: 0% | Calcium: 2% | Iron: 8.2%
I’m not a nutritionist, and nutritional values here on my recipes should be used for general information purposes only. This information is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new diet and fitness regimen.
Rosella says
So delicious my salmon was a big hit, rice and salad
Dot Piper says
I would like to use this salmon recipe, however, my broiler is in my top oven which is not adjustable and only a couple inches above the food. It has choice of hi or lo. Do you think I could use the lo setting for your recipe?
The Chunky Chef says
I haven’t tested it, so I can’t say for certain, but I would try low and just watch it closely 🙂
Bobbie says
I have made this recipe with a substitution needed for a Type 2 Diabetic. Instead of Honey and Dijon I made it with Horseradish and Dijon. It was wonderful.
I have actually made the Horseradish substitution for the Honey in several of your recipes for both Salmon and Chicken and it makes a great alternative for both taste and for anybody who for Health reason can’t use the Honey.
You may want to add this to your alternate options at the bottom of your recipes for these reasons and get more people interested in your wonderful food.
Vicki says
Very good, wasn’t sure if I would like it, so only did half with sauce, just put lemon pepper on rest. Was sorry I didn’t put on all of it. Delicious.
Amari J. says
It’s amazing everytime I make it!! I have followed this recipe so much, I know the ingredients by heart. Thank you for this, it’s my go-to meal!
Bo says
Totally awesome
Bo says
Easy and fantastic…
Beveriy says
Love this recipe easy and delicious.
Mary Anne Camilleri Fassler says
We tried this for dinner tonight. It was a resounding hit with everyone. Especially the two doing WW! I did use foil, not parchment paper. Thanks
Kristal says
Making this now! Will update how it turns out! I love salmon!
Beveriy says
Love this recipe easy and delicious.
Debra says
I love this, but I made it more like your Honey Garlic Salmon! Just switched out the appropriate ingredients and it was perfect! I first made your HGS and it was the very best salmon I had ever cooked at home and better than a lot of restaurants. I thought the cooking method was excellent so I didn’t want to change much so I thought this recipe would easily adapt to the first one. Cooking fish of any kind is new to me so I really appreciate your help in making me more successful!
Tamara says
Never put parchment paper under the broiler. It will always catch on fire. Use either tin foil or a broiler pan. You can line the bottom of the broiler pan with foil so it will catch the juices and make for an easier clean up.
Holly says
I made this recipe just now for luncheon for a friend of mine…the mild marinade when I tasted it before I put it on the salmon left me wondering, but was I wonderfully surprised…absolutely DELISH. My only issue was that you had indicated in the recipe to put the fish on parchment paper under the broiler, which I did…HOWEVER, now Bosch oven, caught the paper on fire soooo, I managed to immediately pull it out and transfer the fish to tinfoil…much safer option for me…lol…otherwise, this will be a go-to. Thank you! And double thank you for calculating the points – Just joined Weight Watchers.
Amy says
I love trying a new salmon recipe! this one looks great!
Erin | Dinners,Dishes and Dessert says
This is seriously making me hungry!
Angie says
Now that is one super simple and healthy dinner idea! I may need to make this tomorrow!
Jamielyn says
Looks so flavorful and delicious!
Dee says
Delicious! I’ve been meaning to incorporate more seafood dishes into my life, so this will be a must-make for me!
Patricia @ Grab a Plate says
Salmon is one of my favorite dishes, especially in the summer. This looks luscious and cant’ wait to give it a go!
Jacque Hastert says
I have recently fell in love with making salmon at home. I will have to try this one out!
Carol says
Made this tonight. Very good!