Broiled Salmon with Honey Vermouth
Delight your taste buds with this decadent Broiled Salmon with Honey Vermouth, a dish that perfectly balances sweet, tangy, and savory notes. Succulent salmon fillets are brushed with olive oil, seasoned to perfection, and broiled to golden caramelized glory. The star of the recipe is the irresistible glaze, made from a harmonious blend of dry vermouth, honey, Dijon mustard, and a splash of fresh lemon juice. In just 18 minutes from prep to plate, you’ll have a restaurant-worthy meal that’s as quick as it is elegant. Garnish with fresh parsley and serve with lemon wedges for a pop of color and brightness. Ideal for weeknight dinners or special occasions, this dish pairs beautifully with roasted vegetables or a light green salad. Simple yet sophisticated, it’s a seafood lover’s dream come true!
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Recipe Information
Ingredients
- 4 pieces (6 oz each) salmon fillets, skin-on
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 0.25 cup dry vermouth
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 4 pieces lemon wedges (optional, for serving)
Instructions
Preheat the broiler on high and position the oven rack about 6 inches from the broiling element.
Line a baking sheet with aluminum foil and lightly grease it with 1 tablespoon of olive oil.
Pat the salmon fillets dry with paper towels and place them skin-side down on the prepared baking sheet.
Brush the salmon fillets with the remaining 1 tablespoon of olive oil and season evenly with kosher salt and freshly ground black pepper.
In a small saucepan, combine the dry vermouth, honey, Dijon mustard, and fresh lemon juice. Heat over medium heat, stirring occasionally, until the mixture begins to simmer and slightly thickens (about 2-3 minutes). Remove from heat.
Using a brush or spoon, generously glaze the tops of the salmon fillets with the honey vermouth mixture, reserving a small amount of glaze for later.
Place the baking sheet under the broiler and broil the salmon for 6-8 minutes or until the tops are caramelized and the salmon is just cooked through. The internal temperature should reach 145°F (63°C).
Remove the salmon from the broiler and brush the tops with the remaining honey vermouth glaze.
Transfer the salmon fillets to serving plates and optionally garnish with chopped fresh parsley. Serve with lemon wedges on the side.
Nutrition Facts
Calories |
452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 279 mg | 12% | |
| Total Carbohydrate | 17.7 g | 6% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 11.4 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 15.7 mcg | 79% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 689 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
