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 then broil it for eight minutes. The salmon 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, blackened salmon, and Asian salmon.
This broiled salmon is especially good. It's one of my go-to weeknight dinners because it's incredibly quick - broiling is faster and easier than baking or pan-frying. I also like broiling because it caramelizes the spices on top of the salmon, bringing out their flavor. It also keeps the salmon juicy.
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Ingredients
You'll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Salmon fillets: I use skin-on fillets. In my opinion, the skin is the best part of the fish! The skin also helps prevent the fish from drying out.
- Olive oil: I use extra-virgin olive oil, a delicious and stable oil. If you worry about its smoke point, use melted ghee or avocado oil.
- To season: Kosher salt, black pepper, garlic powder, and chili powder (the secret ingredient!).
Variations
- The best way to vary this recipe is to add more spices. Spices that I tried and liked include onion powder and cumin. You can add a generous pinch of any additional spice.
- Another tasty variation I like is replacing the olive oil with melted ghee. The ghee adds a rich, nutty flavor. You can also use avocado oil - a neutral-tasting oil with a high smoke point.
Instructions
The detailed instructions for making this recipe are listed in the recipe card below. Here's an overview of the steps:
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.
Expert Tips
- Broiling is a fast cooking method. It leaves the food juicy and is far less messy than stovetop frying. However, when broiling, 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 a 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 to make. 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. 
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 Leftovers
You can keep the leftovers in the fridge, in an airtight container, 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.
More Salmon Recipes
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Recipe Card
Easy Broiled Salmon
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
- 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.
Video
Notes
- I use extra-virgin olive oil, a delicious and stable oil. If you worry about its smoke point, use melted ghee or avocado oil.
- I use skin-on fillets. In my opinion, the skin is the best part of the fish! The skin also helps prevent the fish from drying out.
- The skin doesn’t get crispy using this method. The best way to get a 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.
- There's no need to flip the fish midway through cooking.
- 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 the fridge, in an airtight container, 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 them cold, and mix them into a salad.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Yael
Easy and delicious! I’m trying to eat more fish regularly and simple recipes like this make it much easier. Thanks!
*Please note I am Vered's daughter, but this is my honest opinion!*
Vered DeLeeuw
I'm so glad you enjoyed this recipe, Yael! xoxo
Melissa
Very easy and delicious! The whole family loved it. Thank you, Vered!
Vered DeLeeuw
I'm glad you and your family enjoyed this recipe, Melissa!
Lillian S Rich
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
Oh, Lillian! You made my heart happy. Thank you so much. I'm so glad you find my recipes useful. ❤️