Makes 4 servings
Salmon fillets cook quickly—but also dry out easily. The intense broiler heat works in their favor: less time in the oven, more sear on the surface. Beyond that, the point here is to get a little char on the onions and asparagus as well as a nice glaze on the salmon from the reduction of the soy-honey sauce.
2 tablespoons honey
1 tablespoon soy sauce (gluten-free if that is a concern)
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
½ teaspoon red pepper flakes
1½ pounds thin asparagus spears, trimmed and cut into 2-inch pieces
1 large red onion, roughly chopped
2 tablespoons olive oil
½ teaspoon kosher salt
½ teaspoon ground black pepper
Four 6-ounce skinless salmon fillets
1. Mix the honey, soy sauce, mustard, balsamic vinegar, and red pepper flakes in a small bowl until uniform. Set aside.
2. Position the oven rack 6 inches away from the broiler element. Heat the broiler.
3. Toss the asparagus, onion, oil, salt, and black pepper on a large lipped baking sheet until uniform. Nestle the salmon among the vegetables.
4. Broil the salmon and vegetables for 2 minutes. Remove the baking sheet from the oven and brush the salmon with the honey mixture, allowing it to drizzle over the vegetables, too. Toss the vegetables one more time around the fish.
5. Broil until the salmon is glazed and almost cooked through, 3 to 4 minutes. Serve hot.