Easiest Broiled Salmon
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
4
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Calories
2139 kcal
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Course
Main Course
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Cuisine
American-Mediterranean Fusion
Easiest Broiled Salmon
Description
The recipe uses salmon fillets seasoned with a mixture of lemon zest, kosher salt, and black pepper that enhances the fish’s natural flavors without overpowering them. Broiling close to the heat source crisps the top slightly while cooking the fillets through within about 5 to 6 minutes, preserving a tender, moist interior.
The accompanying Greek ladolemono dressing—made from lemon juice, oregano, garlic, salt, pepper, and olive oil—adds a tangy and herbal accent to the salmon. Drizzling this dressing over the cooked fish provides freshness and a citrus brightness that complements the richness of the salmon.
This preparation is well-suited for a quick but flavorful dinner or lunch. Leftover dressing can be stored and reused as a salad dressing or with other seafood dishes. The minimal seasoning and fast cooking highlight salmon’s texture and clean taste.
Ingredients
- 4 salmon filets, 5 oz
- lemon zest from 1
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
- 1/2 recipe for the Greek Ladolemono Dressing
Instructions
- Preheat the broiler: Place the oven rack about 6 inches from the upper heating element in your oven. Set the broiler to high.
- Prepare the baking sheet: Line a baking sheet with foil.
- Prepare the rub: In a small bowl combine lemon zest, salt, and black pepper. Rub together with your fingers to release the oils in the lemon zest.
- Season the Salmon filets: Place the salmon fillets skin side down about 2 inches apart on the foil-lined baking sheet. Equally divide the lemon zest rub among the four filets, sprinkling it to coat each filet well, and gently press it into the flesh.
- Place the filets in the oven: Place the salmon in the oven and broil for 5 to 6 minutes until the flesh is slightly crispy on top and opaque when flaked.
- Make the ladolemono dressing: Whisk together 1/4 cup fresh lemon juice, 1 teaspoon of oregano, 1 large minced garlic clove, 3/4 teaspoon each of salt and black pepper. While whisking drizzle in 3/4 cup olive oil.
- Serve: Remove the salmon from the oven. Using a spatula gently slide it between the flesh and the skin. The skin should stick to the foil and you should be able to peel the flesh right off. Place the salmon on a platter, drizzle with the ladolemono dressing across the center of the salmon pieces and serve.
Notes
- The Greek ladolemono dressing makes more than needed and extra dressing can be refrigerated for later use on salads or fish.
- Broil salmon about 6 inches from the heat element for best texture—crispy on top, tender inside.
- Use fresh lemon zest for the rub to maximize lemon flavor.
- Serve salmon immediately after broiling and dressing for optimal taste and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 2139 kcal
% Daily Value*
| Calories | 213.9kcal | 11% |
| Carbohydrates | 0.4g | 0% |
| Protein | 28.2g | 56% |
| Fat | 9g | 14% |
| Saturated Fat | 1.6g | 8% |
| Polyunsaturated Fat | 3.6g | 21% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 78mg | 26% |
| Sodium | 657.6mg | 27% |
| Potassium | 703.1mg | 15% |
| Fiber | 0.1g | 0% |
| Sugar | 0.02g | 0% |
| Vitamin A | 60.4IU | 1% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 20.5mg | 2% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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