Broiled Salmon

My Broiled Salmon Recipe At A Glance

Primary Cooking Method: Broil
Number of Ingredients: 6
Total Prep Time: 10 minutes
Total Cook Time: 6-9 minutes
Level of Effort To Make: Easy Peasy
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IMO, broiled salmon is a way underrated protein option when it comes to quick and easy weeknight dinner options. When it’s 5 p.m., and I realize dinner is a vague idea rather than a solid plan, I can just grab a few frozen salmon fillets from the freezer, zhuzh them up with a little olive oil, a squeeze of lemon, throw under my ovens broiler for a 10 minute protein. Pair it with some buttered rice and sauteed green beans and everyone is happy!

6 Ingredients to make Broiled Salmon

• 8 salmon fillets (6 ounces each): This recipe works for fresh or frozen salmon. If using frozen, no need to thaw—just add a couple of extra minutes to the cooking time. You can also substitute with frozen cod or another firm white fish.
• 1 tablespoon olive oil: A drizzle helps keep the salmon juicy and flavorful. If you’re out of olive oil, avocado oil works well too—just make sure the oil you use has a high smoke point (at least 500°F) to handle broiling.
• 2 tablespoons lemon juice: Freshly squeezed is ideal for that bright, zesty flavor, but bottled lemon juice works in a pinch. For a slightly different twist, lime juice can also be used.
• 1 teaspoon garlic powder: Adds a subtle garlicky flavor without the hassle of mincing fresh garlic. If you prefer fresh garlic, finely mince 2 cloves and mix them into the marinade.
• 1 teaspoon salt: Enhances the natural flavor of the salmon. Feel free to adjust to taste, especially if you’re watching sodium.
• ½ teaspoon black pepper: Adds just the right amount of warmth and depth to the dish. For a little extra kick, you could swap in smoked paprika or crushed red pepper flakes.

Make This Recipe Yours And Change The Seasoning

Mix 2 tablespoons of high-heat oil, like olive or avocado oil, with any of the seasoning combos below to create a paste. Brush the mixture evenly over the salmon before broiling to ensure the seasoning sticks and the salmon stays moist.

• Citrus Herb: Combine 2 teaspoons dried parsley, 2 teaspoons dried dill, and the zest of 1 lemon.
• Smoky Paprika: Mix 2 teaspoon smoked paprika, 1 teaspoon garlic powder, and ½ teaspoon onion powder. This gives the salmon a subtle smoky kick without adding any heat-sensitive ingredients.
• Savory Italian: Combine 1 teaspoon dried oregano, 1 teaspoon dried basil, and ½ teaspoon garlic powder.
• Spicy Cajun: Use 2 teaspoons Cajun seasoning and 1 teaspoon smoked paprika for a bold and slightly spicy option. Make sure the Cajun seasoning is low in sugar to avoid charring.
• Zesty Lemon Pepper: Replace the black pepper with 1 teaspoon lemon pepper seasoning.
• Asian-Inspired: Mix 2 teaspoon sesame oil (instead of olive oil), 1 teaspoon soy sauce. Sprinkle with sesame seeds after cooking.
• Teriyaki: Brush the salmon lightly with teriyaki sauce before broiling. To avoid burning, use a low-sugar sauce or dilute with 1 teaspoon water.

How to make Broiled Salmon

For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.

How to Cook Salmon to Your Preferred Doneness

Cooking salmon to your preferred doneness is all about hitting the right internal temperature. Here’s a straightforward guide to help you achieve your desired internal doneness:

• Medium-Rare: Cook until the internal temperature reaches 125°F (52°C). At this point, the salmon will be slightly opaque with a moist, tender center.
• Medium: Aim for an internal temperature of 130°F (54°C). The salmon will be fully opaque with a firmer texture, yet still juicy.
• Medium-Well: Target 135°F to 140°F (57°C to 60°C). The fish becomes firmer and slightly less moist, with a light pink center.
• Well-Done: Cook to 145°F (63°C). The salmon will be quite firm, fully opaque, and have no pink in the center. This is the USDA’s recommended temperature for safety.

To ensure accuracy, use a meat thermometer inserted into the thickest part of the fillet. Keep in mind that salmon can quickly go from perfectly cooked to overdone, so monitor the temperature closely.

My Best Cooking Tips for Making Broiled Salmon

1. Pat the Salmon Dry: Use a paper towel to gently pat your salmon fillets dry before seasoning. This helps the olive oil and spices stick better and gives you a more even cook.
2. Season Smart: Avoid heavy sugar-based marinades under the broiler, as they can burn quickly. Opt for low-sugar sauces or dry rubs instead.
3. Use High-Heat Oil: Stick to oils with a high smoke point, like olive oil, avocado oil, or grapeseed oil, to prevent burning under the broiler.
4. Adjust Rack Position: Place the salmon on the rack about 4-6 inches below the broiler. Too close, and you might burn the top before the middle cooks.
5. Keep an Eye on It: Broiling happens fast, so stay close to the oven. Check the salmon at the 6-minute mark to avoid overcooking.
6. Use a Meat Thermometer: If you’re not sure, check the internal temperature—it should reach 135°F to 145°F. If you don’t have a thermometer, the salmon is done when it flakes easily with a fork.
7. Rest the Salmon: Let the cooked salmon sit for 2–3 minutes before serving. This allows the juices to redistribute, keeping it moist and flavorful.

Menu Ideas – What to Eat with Broiled Salmon

• Vegetables: Pair the salmon with roasted asparagus, sautéed green beans, or steamed broccoli. For a pop of color, try glazed carrots or a fresh cucumber salad.
• Grains: Serve with buttery rice, quinoa, or couscous. A simple lemon or herb pilaf works great to tie the flavors together.
• Potatoes: Mashed, roasted, or baked potatoes are classic options. For something lighter, opt for smashed baby potatoes or crispy sweet potato wedges.
• Sauces and Toppings: Add a dollop of tzatziki, a drizzle of garlic butter, or a squeeze of extra lemon. For something different, try a light dill yogurt sauce or mango salsa.
• Bread: Serve with warm garlic bread, a crusty baguette, or a soft dinner roll to round out the meal.

How to store & reheat Broiled Salmon

Cool Completely: Let the salmon cool to room temperature before storing it. Putting it in the fridge while it’s still warm can create condensation, making it soggy.

Wrap It Up: Place the salmon in an airtight container or wrap it tightly in foil or plastic wrap. This keeps it from drying out and prevents any fridge odors from sneaking in.

Refrigerate: Store the salmon in the refrigerator for up to 3 days. If you’re not planning to eat it that soon, pop it in the freezer.

Freeze for Longer Storage: Wrap each fillet in plastic wrap, then in aluminum foil, and store it in a freezer-safe bag. It’ll keep for up to 3 months. Don’t forget to label it with the date!

Reheating Broiled Salmon

Reheating salmon can be tricky—too much heat, and it dries out. Here’s how to keep it moist and delicious:

1. In the Oven:
   • Preheat the oven to 275°F.
   • Place the salmon on a baking sheet, cover it loosely with foil to lock in moisture, and heat for about 10–15 minutes.
   • Check frequently to avoid overcooking.
2. On the Stovetop:
   • Add a splash of water or broth to a skillet and warm the salmon over low heat with the lid on. This steams the salmon gently.
3. In the Microwave:
   • If you’re short on time, use the microwave—but do it carefully. Place the salmon on a microwave-safe plate, cover it with a damp paper towel, and heat in short, 20-second bursts until warmed through.
4. Cold Option:
   • Leftover salmon is delicious cold! Flake it over a salad, mix it into pasta, or use it in a wrap or sandwich.

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