Preheating the pan allows the skin side of the salmon fillets to crisp while the broiler quickly cooks the flesh side. The honey-Dijon glaze locks in moisture and caramelizes nicely in the hot oven. No pastry brush? Use a spoon to divide the sticky glaze evenly over fillets, and then use the back of the spoon to spread. While the broiler preheats, prepare the honey mixture and cook the zucchini while the salmon cooks in the oven.
2 tablespoons honey
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons red wine vinegar
1 teaspoon freshly ground black pepper, divided
1/2 teaspoon kosher salt, divided
4 (6-oz.) salmon fillets
2 tablespoons olive oil, divided
1 shallot, thinly sliced and divided
2 medium zucchini, halved lengthwise and cut into 1/4-in. slices (about 3 cups), divided
2 tablespoons chopped fresh cilantro
Est. added sugars 9
How to Make It
Place a rimmed baking sheet in oven. Preheat broiler to high (keep pan in oven as it preheats).
Combine honey, mustard, vinegar, 3/4 teaspoon pepper, and 1/4 teaspoon salt in a microwave-safe bowl. Microwave at HIGH for 2 minutes, stirring after 1 minute. Reserve 2 tablespoons honey mixture.
Carefully remove pan from oven. Coat pan with cooking spray. Arrange fillets, skin side down, on pan; broil 6 minutes. Brush remaining 2 1/2 tablespoons honey mixture over fillets; broil 2 minutes. Remove pan from oven; brush fillets with reserved 2 tablespoons honey mixture. Keep warm.
Heat 1 tablespoon oil in a large skillet over high. Add half of shallots; cook 1 minute, stirring frequently. Add half of zucchini; cook 3 minutes, stirring occasionally. Place zucchini mixture in a bowl. Repeat procedure with remaining 1 tablespoon oil, remaining shallots, and remaining zucchini. Add remaining 1/4 teaspoon pepper, remaining 1/4 teaspoon salt, and cilantro to zucchini mixture; toss. Serve zucchini with salmon fillets.