Broiled Salmon with Sweet Molasses Glaze and Warming Spices
This broiled salmon features a rich molasses glaze enhanced with warming spices like cinnamon, chili powder, and smoked paprika. The sweet and savory combination creates a beautiful caramelized coating while keeping the salmon tender and flaky inside. Perfect for a quick weeknight dinner or special occasion, this recipe delivers restaurant-quality results in just minutes under the broiler. The honey finish adds extra shine and balances the deep molasses flavors, while fresh lemon brightens each bite.
Ingredients
- ½ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- 0.1 teaspoon ground cinnamon
- 1 tablespoon olive oil
- 16 ounce salmon fillet
- 4 teaspoon molasses
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 teaspoon honey
- 1 lemon
Instructions
- 1
Preheat oven to broil at 525 degrees F and line a baking sheet with foil
- 2
Drizzle olive oil on the baking sheet where salmon will be placed
- 3
Combine kosher salt, black pepper, garlic powder, onion powder, and cinnamon in a small bowl
- 4
Place salmon fillet skin side down on the prepared sheet pan
- 5
Coat each salmon fillet evenly with seasoning mix
- 6
Drizzle molasses evenly over each piece of salmon
- 7
Sprinkle chili powder evenly over each piece
- 8
Sprinkle smoked paprika over each piece of salmon
- 9
Place tray on lowest oven rack and broil for 8 minutes
- 10
Remove from oven and drizzle honey on each piece
- 11
Return to lower rack and broil for 2 more minutes or until salmon reaches 130 to 135 degrees F
- 12
Allow salmon to rest for 3 to 5 minutes
- 13
Remove skin if remaining and serve warm with lemon on the side
Tips
Place salmon on the lowest oven rack to prevent the molasses from burning too quickly under the intense broiler heat
Let the salmon rest for 3-5 minutes after cooking to allow juices to redistribute and make skin removal easier
Check internal temperature with a thermometer - 130-135°F gives you perfectly cooked medium-rare to medium salmon
Good to Know
Refrigerate cooked salmon for up to 3 days in an airtight container
Season salmon up to 2 hours ahead and refrigerate, then add glaze just before broiling
Serve immediately while warm for best texture and flavor
Common Mistakes
Place on lowest rack to avoid burning the molasses glaze
Don't skip the resting time or juices will run out when cut
Monitor closely during final 2 minutes to prevent overcooking
Substitutions
FAQ
Can I use salmon steaks instead of fillets?
Yes, salmon steaks work well but may need an extra 1-2 minutes cooking time depending on thickness. Check internal temperature to ensure doneness.
What if I don't have molasses?
You can substitute with maple syrup or brown sugar mixed with a little water, though the flavor will be different. Dark corn syrup also works in a pinch.
How long will this keep in the refrigerator?
Cooked glazed salmon will keep for up to 3 days refrigerated. Reheat gently in a 300°F oven for 5-7 minutes to avoid drying out.