Broiled salmon fillets are topped with a simple apple mixture sautéed with balsamic vinegar and honey. Fantastic 25 minute meal!
Mmmm. This broiled salmon recipe is yummy!
The combination of sweet honey, tart apples, and the richness of Balsamic vinegar are a perfect compliment to the strong flavor of the salmon.
Paul and I love salmon. Our kids, however, do not. If I’m feeling generous, I’ll cook them something different on the days I make a dish like this, or I just wait until they’re not home for dinner that night. I’m so thoughtful!
There are several types of salmon sold commercially, but the most common are chinook, atlantic, and sockeye. Depending on the size of the fish, fresh salmon is sold whole, in fillets, and in steaks. Their color can vary and is usually related to their diet. I cook with atlantic salmon 95% of the time.
Any of the varieties work with this recipe and the balsamic-honey apples. So delicious!
How to Broil Salmon
You can cook salmon so many different ways – baking, grilling, broiling, and on the stove top in a fry pan. Most times I’m making broiled salmon; it’s so quick and easy!
Coat the salmon fillets with some olive oil and sprinkle with salt and pepper, to taste. Transfer to a baking sheet (coated with nonstick cooking spray), then place under the broiler heated to 500 degrees F for about 10 minutes until the fish is opaque and golden on top. Remove from the oven and garnish with chopped fresh herbs and a spritz of lemon juice. Or you can coat in a sauce, or simply do what I did and top it with a wonderful mixture of cooked apples, balsamic vinegar, and honey.
What is the ideal temperature to broil salmon?
Most oven broilers are set between 500-550 degrees F, but if your broiler happens to be 450 degrees F, it will still work. For best results, you want the highest heat possible to achieve that awesome caramelized exterior.
How to know when salmon is done cooking
The best way to tell when the salmon fillets are done cooking is when the flesh turns from translucent to opaque, and the flesh flakes easily with a fork. Another indication is when you see browning on top of the salmon, which means the flavors have been unlocked.
With only a few simple ingredients to gather, this broiled salmon recipe is easy and fast. Simple enough for a busy week night, yet fancy enough to serve to guests!
If you’re a salmon hater, but intrigued by the balsamic-honey apples, it goes great over cooked pork, too!
Other salmon recipes we love include Wild Rice Stuffed Salmon and Grilled Salmon with Blackberry Sauce.
Broiled Salmon with Balsamic-Honey Apples
For the Salmon
- 1 pound salmon fillets (4-6 ounces each, skin removed)
- 2 tablespoons extra-virgin olive oil
- salt and pepper , to taste
For the Apples
- 2 teaspoons extra-virgin olive oil
- 2 Granny Smith apples , peeled, cored, and cut into small cubes
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons fresh snipped basil
- Preheat oven broiler with rack 4 inches from heat.
- Place salmon fillets on a baking sheet coated with nonstick cooking spray. Brush all over with the olive oil. Sprinkle both sides with a dash of salt and pepper, to taste.
- Broil for 9-10 minutes or until opaque throughout and flesh flakes easily with a fork.
- Meanwhile, warm the 2 teaspoons of oil over medium heat in a nonstick skillet. Add apples and cook, stirring a few times, for about 5 minutes or until soft, but not mushy. (This time can vary, depending on how big or small you chopped your apples.)
- Stir in the vinegar and honey; cook for another 1-2 minutes.
- Serve the apple mixture over Salmon and top with fresh snipped basil.
Reader Questions and Reviews
I’m not the type of person to mix fruit with fish, but I got to give it to you, this look really good.
Delicious! I LOVE the apples with the salmon. My husband told me he doesn’t like apples, so he just ate the salmon, and he liked that at least.
I used a panini press and it was done in 6 minutes! Easy peasy!
I made this tonight and it was incredibly good. I liked the fresh taste and combination of flavors. For our 3-yr-old daughter, I just took some apples out of the pan before adding the balsamic, and served them to her in a bowl beside the salmon — she’s at the age where she hates combining things. We loved the combo; she ate all the fish and apples, just a little differently. We’ll definitely make this again!
This was really easy and good. I made it with red delicious apples, though (since I already had some in the house) and they came out a little softer than they probably should. Still good, but just be aware of your apple variety if you don’t use the granny smith that the recipe calls for. If you choose a different kind, then maybe adjust the cooking time for shorter.
Made this one. YUM. And so easy. I went with the pork version, though…husband doesn’t do fish. I’m going to try it again with the salmon the next time he’s out of town.