This easy broiled salmon is ready in 15 minutes, making it perfect for a weeknight dinner. It's as simple as can be: brush the fish with a simple mixture of olive oil and spices and broil it for eight minutes. It comes out perfectly cooked!
Whenever I want to make something quick for dinner, I default to one of my trusted salmon recipes, such as baked salmon, salmon steak, or blackened salmon. This broiled salmon is especially good. It's one of my go-to weeknight dinners because it's incredibly quick. I also love how broiling caramelizes the spices, brings out their flavor, and keeps the salmon juicy.
Ingredients
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Salmon fillets: I use skin-on fillets. The skin is the best part of the fish! It also helps prevent the fish from drying out.
- Olive oil: I use extra-virgin olive oil. You can use melted ghee or avocado oil instead.
- To season: Kosher salt, black pepper, garlic powder, and chili powder (the secret ingredient!).
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Combine the olive oil and spices in a small bowl.
Pat the salmon fillets dry and coat them with the mixture. Arrange them, skin side down, in a rimmed broiler-safe pan or skillet.
Broil the salmon until it reaches an internal temperature of 145°F, about 8 minutes. Check on it after about 5 minutes. If it’s darkening too much on top, loosely cover it with foil and keep broiling it until it’s cooked through. Serve immediately.
Having tried about a million great recipes for salmon, I saw this one and thought; "nah, too simple to be very good." Man was I wrong. This is a keeper! The only thing that I changed was that I put the salmon in my cast iron skillet, poured the oil and spices over the salmon-coating both sides- and then straight into the oven. It saved me from cleaning a mixing bowl and brush. So, my family and I enjoyed a wonderful dinner thanks to your fantastic recipe. Thank you!
Gary
Read more comments
Having tried about a million great recipes for salmon, I saw this one and thought; "nah, too simple to be very good." Man was I wrong. This is a keeper! The only thing that I changed was that I put the salmon in my cast iron skillet, poured the oil and spices over the salmon-coating both sides- and then straight into the oven. It saved me from cleaning a mixing bowl and brush. So, my family and I enjoyed a wonderful dinner thanks to your fantastic recipe. Thank you!Recipe Tips
- Broiling is a fast cooking method. It leaves the food juicy and is far less messy than stovetop frying. However, you should pay close attention to the food and make sure it doesn't burn. Sometimes, it helps to keep the oven door slightly ajar.
- The skin doesn’t get crispy using this method. The best way to get crispy skin is to make pan-fried salmon. Alternatively, you can broil the fish for 4 minutes skin-side down, flip it, and broil it for 4 more minutes skin-side up.
- This recipe works with 1-inch-thick salmon fillets. If your salmon fillets are thin like the one shown below, broil them 6 inches below the heating element for just 4 minutes.
Recipe FAQs
No. The skin is the best part of the fish, especially salmon. It also helps prevent the fish from drying out during the cooking process.
No! That's one of the reasons this recipe is so easy. Simply season the fish, place it in the pan, and broil. There's no need to flip it midway through cooking.
Grab a fork and very gently flake the top part of the fish. If it flakes easily, it's done. "Flaking" means that the flesh separates easily. If the salmon is undercooked, its flesh will resist separating.
Having said that, the most reliable way to ensure the fish is done is to insert an instant-read thermometer into the thickest part and aim for an internal temperature of 145°F. While some cooks recommend cooking it to 135°F, I prefer to cook all fish to medium. The photo below shows what it looks like on the inside when it's done.
I like to use a well-seasoned cast-iron skillet. It’s broiler-safe, and being well-seasoned, it’s nonstick, ensuring the salmon can be released easily when done.
Serving Suggestions
I often serve broiled salmon with broccoli salad. I make the salad in advance, so all I have to do at dinnertime is cook the salmon. It's one of the easiest dinners I make.
It's also good with other make-ahead salads, such as cherry tomato salad (as shown in the photo below), asparagus salad, and creamy cucumber salad.
Storing and Using the Leftovers
You can keep the leftovers in an airtight container in the fridge for up to 3 days. They dry out and taste fishy when reheated, so the next day, for lunch, I like to remove the skin, flake or cube the cold salmon, and mix it into a salad (such as this arugula salad).
Here's a recent salad I made with mixed greens, cucumber, radishes, cherry tomatoes, and leftover broiled salmon. I dressed the salad with ranch dressing.
Recipe Card
Easy Broiled Salmon
Video
Ingredients
- 4 salmon fillets - 6 ounces each, 1-inch thick, pin bones removed
- 4 tablespoons olive oil - extra-virgin
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 2 tablespoons parsley - chopped, for garnish
Instructions
- Set an oven rack six inches below the broiler element (not directly below). Preheat the broiler to high (500°F). Pat the salmon fillets dry with paper towels.
- In a small bowl, use a fork to mix the olive oil, kosher salt, black pepper, garlic powder, and chili powder. Mix well until fully combined.
- Place the salmon fillets on a cutting board or another work surface. Use a pastry brush to coat them on both sides with the olive oil and spice mixture.
- Arrange the salmon, skin side down, in a single layer in a rimmed broiler-safe pan. I like to use a 12-inch well-seasoned cast iron skillet. If using a sheet pan, you can line it with nonstick foil for easy cleanup.
- Broil the salmon until it reaches an internal temperature of 145°F, about 8 minutes. Check on it after about 5 minutes. If it’s darkening too much on top, loosely cover it with foil and keep broiling it until it’s cooked through.
- Remove the salmon from the oven, garnish it with chopped parsley if desired, and serve.
Notes
- I use extra-virgin olive oil, a delicious and stable oil. You can replace it with melted ghee or avocado oil.
- I use skin-on fillets. The skin is the best part of the fish! It also helps prevent the fish from drying out.
- There's no need to flip the fish midway through cooking. However, the skin doesn’t get crispy using this method. The best way to get crispy skin is to make pan-fried salmon. Alternatively, you can broil the fish for 4 minutes skin-side down, flip it, and broil it for 4 more minutes skin-side up.
- This recipe works with 1-inch-thick salmon fillets. If your salmon fillets are thin, broil them 6 inches below the heating element for just 4 minutes.
- I like to use a well-seasoned cast-iron skillet. It’s broiler-safe, and being well-seasoned, it’s nonstick, ensuring the salmon can be released easily when done.
- You can keep the leftovers in an airtight container in the fridge for up to 3 days. They dry out and taste fishy when reheated, so the next day for lunch, I remove the skin, flake or cube them cold, and mix them into a salad.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Rigo says
EVOO doesn’t burn or turn bitter at that temperature?
Vered DeLeeuw says
Hi Rigo,
In my experience, if it's high-quality oil, it's fine. Extra-virgin olive oil is a stable oil. However, if you have any concerns at all, please feel free to use melted ghee or avocado oil.
Arlene says
Wow! Easy, hardly any clean up and most importantly, amazing taste.
Vered DeLeeuw says
Yay! I'm so glad you liked this recipe, Arlene! Thank you for taking the time to write a review.
Gary says
Having tried about a million great recipes for salmon, I saw this one and thought; "nah, too simple to be very good." Man was I wrong. This is a keeper! The only thing that I changed was that I put the salmon in my cast iron skillet, poured the oil and spices over the salmon-coating both sides- and then straight into the oven. It saved me from cleaning a mixing bowl and brush. So, my family and I enjoyed a wonderful dinner thanks to your fantastic recipe. Thank you!
Vered DeLeeuw says
Thank you, Gary, for the feedback and for sharing your streamlined method!
Lillian S Rich says
My sister (the COOK) and I lived together for many, many years. She was an excellent cook and, when she passed away, I had to learn. I absolutely ❤️ all Vered DeLeeuw’s recipes. They are so simple, DELICIOUS, and so very healthy. I have an enormous binder full of printed copies of her recipes. At first, I rated them. Now, I no longer rate any of them: they are all so extremely good!
Vered DeLeeuw says
Oh, Lillian! You made my heart happy. Thank you so much. I'm so glad you find my recipes useful. ❤️
Melissa says
Very easy and delicious! The whole family loved it. Thank you, Vered!
Vered DeLeeuw says
I'm glad you and your family enjoyed this recipe, Melissa!