An easy and simple recipe for skin-on oven broiled salmon. Brush with olive oil, season, then broil on high for 4 minutes. Easy, healthy and delicious!
This recipe is one of my go-to weeknight dinners because it’s so easy to make and it tastes so good. Baked salmon is another good one.
I always have frozen salmon fillets on hand. So all I need to do is remember to defrost them the night before, although even if I forget, I can simply use them frozen and cook the fish a little longer.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty recipe (exact measurements are included in the recipe card below):
- Salmon fillets
- Olive oil
- Salt and pepper
How to broil fresh salmon?
The detailed instructions are in the recipe card below. To make this super easy recipe, all you need to do is:
- Brush the salmon fillets with olive oil.
- Season them.
- Then broil on high, skin side down, for just 4 minutes.
Broiling is by far the easiest way to prepare salmon. This broiled salmon is tender, delicious, and ready in FIVE MINUTES. Faster than fast food and so much healthier!
Broiling is such a great cooking method!
The more I cook, the more I like broiling. Broiling is a fast cooking method. It leaves the food juicy and is far less messy than stovetop frying.
I have several broiler recipes on this blog, including:
Is this a healthy recipe?
I believe it’s very healthy. Salmon is a good source of omega 3 fatty acids and vitamin D.
It’s probably best to buy wild-caught or responsibly farmed salmon, though, due to concerns about unhealthy chemicals in farmed salmon.
To maximize its health benefits and minimize risks, it’s also a good idea to make sure you don’t burn the salmon. Experts recommend that we avoid eating burned or charred foods frequently or in large quantities.
How to serve broiled salmon?
I often serve it with olive oil broccoli salad. I make the broccoli salad in advance, so all I have to do at dinnertime is make the salmon. It’s truly one of the easiest dinners I make and one of the healthiest too.
How to keep the leftovers?
You can keep leftovers in the fridge for up to 3 days, in a sealed container. They do tend to dry out when reheated, so I like to flake them cold and mix them into a salad the next day for my lunch.
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- 2 tablespoons extra virgin olive oil
- 1 tablespoon minced garlic
- 1 teaspoon kosher salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 4 (6 oz) wild salmon fillets
- Heat broiler on high and set an oven rack directly below flame (4 inches below flame). Line a large baking sheet with foil.
- In a small bowl, use a fork to mix the olive oil, garlic, kosher salt, dried thyme and black pepper.
- Brush both sides of the salmon fillets with the seasoned olive oil and place them, skin side down, on the prepared baking sheet.
- Broil the salmon until opaque and cooked through, about 4 minutes. Serve the broiled salmon immediately.