Photo: Jennifer Causey; Styling: Claire Spollen
30 minutes
Serves 4 (serving size: 1 salmon fillet and about 1/2 cup zucchini mixture)

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. 


How to Make It

Step 1

Place a rimmed baking sheet in oven. Preheat broiler to high (keep pan in oven as it preheats).

Step 2

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.

Step 3

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.

Step 4

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.

Ratings & Reviews

Good and easy

December 16, 2016
Since we had 2 pounds of salmon and CL is notorious for scrimping on the sauce, I doubled it right off.  And it was more than enough and very good - would also be great for chicken or pork.  My cooking time was 6 minutes plain broiled, and 5 minutes after the salmon is glazed.  Liked the prep on the zucchini though I made it in a larger pan in one batch and cut the oil amount in half.  Sometimes simple really is best.  Went well with the Near East Roasted Garlic Couscous.  Will have again.