Broiled Salmon with Maple Balsamic Glaze

Need a healthy salmon recipe for weeknights? Try this Maple Glazed Salmon. The fish comes out perfectly tender and flaky, the best part? It's liberally spread with a sweet and tangy maple balsamic glaze. This turned out so tasty, and it takes just a few minutes to cook in the broiler. It's our favourite quick method for cooking salmon. You'll simmer the maple syrup, balsamic vinegar, and Dijon mustard with garlic for a bit until slightly thickened. Paint it on the salmon, throw it in the broiler until tender, then remove and paint it with the remaining glaze.

4 salmon fillets, at room temperature (1½ lbs)
olive oil, for brushing
¼ tsp. kosher salt
3 Tbsp. pure maple syrup
3 Tbsp. balsamic vinegar
1 tsp. Dijon mustard
1 clove garlic, grated

Remove the salmon from the refrigerator and allow to come to room temperature.
Preheat the broiler to high.

In a small saucepan, whisk together the maple syrup, balsamic vinegar, Dijon mustard and grated garlic. Simmer 3-5 minutes on medium low heat until slightly thickened.

Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil skin side down. Brush salmon with a bit of olive oil and sprinkle with kosher salt evenly divided among the fillets. Spoon about half of the maple glaze over the salmon (set aside at room temperature until the salmon is cooked).

Broil 4-5 minutes for very thin salmon or 7-10 minutes for 1" thick salmon, until it’s just tender and pink at the center (the internal temperature should be between 125-130°F in the center). Brush the salmon with the remaining glaze, which should have thickened more after resting.

Serve immediately.

Makes 4 servings.

Cook's Notes:

• Broiling salmon is ultra fast and makes for a crispier top than baked, which makes it one of our favourite ways to cook it. The downside? It can easily get overcooked, so you've got to watch it closely. Here are a few tips on how to broil salmon:
• A food thermometer is ideal. The exact timing for this broiled salmon depends on your specific broiler and the thickness of the fish. It will be different every time: so watch closely. A food thermometer is the optimal method for judging whether it's done.
• Most broilers are about 3-5" from the heating element. If yours is closer, take care and watch the salmon during the cook time.
• Watch closely: the optimal temperature is 130°F. The timing on when it's done depends on the thickness of the piece of salmon and your broiler: it should be just tender and pink at the center. Estimate 4-5 minutes for very thin salmon or 7-10 minutes for 1" thick salmon: it should be about 130°F.