Broiled Spicy Brown Sugar Salmon.

You guys know I looooove my salmon.

I mean, I’ve always been a giant fan. We’re talking way back when – like the time when all I wanted was a zigzag part in my hair (how did anyone successfully do that?) and the days that I spent two hours listening to the radio on my boom box just so I could record my favorite song on a CASSETTE TAPE? Yeah. Since then.

I also had to google how to spell “cassette.”

And spelling was my best subject in school.

2013 is sad.

It’s not like I want to remember my permed hair days but I think back then was when my dad first starting grilling thick salmon filets marinated in a bunch of things like soy sauce and brown sugar and garlic and I fell in love with them. And do you want to know something weird? It’s really weird. For me.

My salmon meal of choice? It usually involves a salad. I’m not a big proponent of salmon with a (spoiler alert) side of rice and vegetables. That bores me. I like it best on pasta or in a salad, like this one that I keep eating and can’t seem to get sick of. There’s just something about how buttery and flakey the salmon is – it’s like you get a taste in each bite which is something I love.

I’ve exploited my fair share of salmon recipes here over the last three years but my go-to’s, the ones I make around once a week and continue to go back to regardless of what else I try, are my toasted sesame salmon and dijon cream salmon. Love those two so, so much. And now I think I can add a third to my repertoire. Wait. Am I using that word properly? Probably not. Someone get this girl a dictionary. And a thesaurus. And first grade spelling class. Oh wait! I can download that all on my iPhone. Thanks again, 2013.

But I like this recipe just as much as the ones above, as simple as it is. And for salmon and me, that’s usually all it takes. A filet, a little flavor and the broiler. I’m so easy to please! (… said no one that knows me ever.)

Spicy Brown Sugar Salmon

Yield: 4

Total Time: 20 mins

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5 from 14 votes

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Ingredients

• 2 pound wild-caught, fresh salmon filet (about 1-inch in thickness)
• 1/4 cup loosely packed brown sugar
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon crushed red pepper flakes

Instructions 

• In a bowl, combine brown sugar, paprika, garlic powder, salt, pepper and red pepper flakes, mixing well.
• Heat the broiler on your oven to high, and place the oven rack as high as it will go. Place salmon filet on a baking sheet and rub brown sugar mixture all over top. I tend to buy a piece of salmon with skin on, so I place the salmon skin side down on the baking sheet and just rub the spices on top. Place under the broiler and broil for 5-6 minutes, until sugar begins to caramelize and get golden. Serve immediately!
• It is pretty important to use a piece of salmon that is no thicker than one inch – if your salmon is thicker, I suggest flipping the salmon after 5 minutes and broiling for another 2-3 (this requires that the skin be removed) OR lowering your oven rack one level down – this will prevent the sugar from burning since you have to broil longer. After the initial 5 minutes, the sugar may be a bit smokey but it should not burn.

Course: Salad

Cuisine: American

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