Broiled Salmon proves that an old recipe can learn new tricks. Crispy on top and juicy within, cooking salmon under your oven’s broiler is one of the fastest, most scrumptious ways to make it yet.
Salmon and I are basically besties.
It is one of my favorite all-time healthy proteins.
- It’s nutritious. Hello, omega-3s, potassium, and vitamin B.
- It’s versatile. From Soy Ginger Salmon to Pesto Salmon to Spicy Salmon, there’s a recipe for every mood.
- Like any good friend, it’s there for me in my hour of need.
And my hour of need happens to be every night around 6:30 p.m. DINNER TIME!
I thought I had tried cooking salmon every which way (Grilled Salmon in Foil, Baked Salmon in Foil, Air Fryer Salmon, Pan Seared Salmon, Salmon Salad…I am starting to feel like the salmon version of Forrest Gump).
Then, I came across an article in Serious Eats advocating that broiled salmon is superior to baked.
GASP! The nerve.
Have these people not tried my knock-out Honey Garlic Salmon and Bourbon Glazed Salmon??? I digress.
While I can’t say that broiled salmon is definitively better than baked salmon in all circumstances—both are extremely healthy, effective, and fast methods to cook mouthwatering salmon at home—broiling salmon does have some advantages we enjoyed.
- Broiled salmon gets crispier on top than baked salmon, since the salmon is positioned closer to the oven’s upper heating element, and that heating element is intense.
- Broiled salmon cooks fillets more quickly. A 6-ounce portion of salmon needs to broil for 7 to 9 minutes only (check it at 6 minutes, just to be safe).
- If you like your salmon on the medium-rare side, broiling is especially effective, because it cooks the top quickly, before the center overcooks.
Since the broiler heat is high and best for quick cooking, I found broiling worked best for individual salmon portions.
For a large portion (like a whole side of salmon), I recommend baked salmon at 425 degrees F, which cooks the salmon more gently and evenly.
You can always pop it under the broiler at the very end if you’d like to crisp the top.
How to Make Broiled Salmon
Use this recipe for succulent, crispy broiled salmon anytime you are cooking salmon fillets.
You can flavor it with just salt, pepper, and lemon, or take things up a level with our house favorite magic Salmon Seasoning.
- Salmon. Salmon fillets are flavorful, quick-cooking, and a wonderful source of lean protein. The broiling method used in this recipe results in a deliciously tender inside and crisp outside.
- Oil. Helps the top of the salmon crisp and brown without burning.
- Seasoning. While I love using a homemade salmon seasoning mixture, you can swap in any store-bought or homemade seasoning you enjoy. Keep a couple of options on hand for variety.
- Place the salmon fillets skin-side down in a baking dish lined with aluminum foil.
- Add the oil and seasoning.
- Broil salmon portions for 7 to 9 minutes. Let rest for a few minutes, then DIG IN!
- To Store. Refrigerate salmon in an airtight storage container for up to 2 days.
- To Reheat. Gently rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
- To Freeze. Freeze salmon in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Meal Prep Tip
Up to several months in advance, prepare your seasoning mixture. Store it in an airtight container at room temperature until you’re ready to finish the recipe.
Flake leftover broiled salmon into small pieces, then swap it for the salmon in this Salmon Pasta recipe.
What to Serve with Broiled Salmon
Recommended Tools to Make this Recipe
The Best Baking Dish
From broiled salmon to casseroles to desserts, this beautiful baking dish does it all. It will last you a lifetime!
Just call me a broiler babe.
Frequently Asked Questions
No, there is no need to flip the salmon over for this recipe. Keeping it skin-side down allows the flesh to caramelize and crisp under the broiler.
Yes, there are certain types of pans that you should not use under the broiler. Unless your non-stick pans specifically say they can be used under a broiler, do not use them. Also, you should avoid using any type of glass baking dish (such as Pyrex) with a broiler. I use ceramic baking dishes.
If you’d like to utilize that high oven temp for a crispy side dish, try these Smashed Brussels Sprouts or Potato Skins. They’ll need to bake before you switch the oven to broil, but you can add them back with the salmon to broil as directed. Make sure to pay close attention to the timing on both the salmon and these side dishes, as they’ll finish at different times under the broiler.
- 4 6-ounce salmon fillets
- 2 tablespoons extra virgin olive oil
- 1 batch seasoning Salmon Seasoning or your seasoning of choice
- Chopped fresh herbs such as parsley, dill, or chives (optional, for serving)
- TO STORE: Refrigerate salmon in an airtight storage container for up to 2 days.
- TO REHEAT: Gently rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Freeze salmon in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving: 1(of 4), without seasoningCalories: 303kcalProtein: 34gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gCholesterol: 94mgPotassium: 834mgVitamin A: 68IUCalcium: 20mgIron: 1mg
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