Broiled Salmon With Honey & Vermouth

Total Time
Prep 15 mins
Cook 10 mins

This recipe came from a Weight Watchers cookbook, but you'd never guess it's "good for you". My husband swore that he'd never eat salmon, but I made this & now he asks for it once a week!

Ingredients Nutrition


  1. Preheat broiler.
  2. Combine all ingredients, except salmon fillets, in a small bowl, stir with whisk (or fork).
  3. Spoon a couple of teaspoons of sauce over salmon filets and let them sit for 10-15 minutes (you can marinate longer if you like, just make sure not to use too much of your sauce).
  4. Place salmon fillets on a broiler pan coated with cooking spray.
  5. Brush with 1/2 of remaining honey mixture.
  6. Broil 8 minutes or until fish flakes easily when tested with a fork, basting frequently with remaining honey mixture.


Most Helpful

3/3/07 This is outstanding! I have the same cookbook and it is one of my most favorites. I have made this lots of times,and it always comes out so moist and tender and the flavor is to die for. I plan to make it again this week and I will post a picture. This does not have the flavor of diet food. I would serve this to company and they would not be aware that it has only 8 points. newbie04 if you had not already posted this I was going too. Update 3/12/07 I made this for dinner tonight. A few helpful hints (for the new cooks). #1 I always keep fresh ginger in saran wrap in freezer, just peel & grate what is needed. #2 Spray the tablespoon with cooking spray & the honey pours right out. #3 Most important. When broiling the salmon use the second rack from the broiler elements, after 4 minutes I move the pan to the lowest rack to finish cooking. This will prevent burning. Enjoy!

teresas March 12, 2007

This is 5 STAR RESTAURANT QUALITY!!!!! Wonderful flavor, moist and tender. I made as written but did have to use ground ginger as that is what I had on hand and the sauce still tasted absolutely divine. I served this with Recipe#12619. Thanks for posting, this is a keeper and will be made again and it will go into my "Best of 2012" cookbook. Made for "Down on the Farm" Photo Tag May 2012!

Papa D 1946-2012 May 05, 2012

The marinade is so subtle, you can barely detect that it is there.

Paris D January 04, 2010

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