Easy Broiled Salmon

Name: Easy Broiled Salmon
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 servings
Ingredients: 4 salmon fillets; 4 tablespoons olive oil; 1 teaspoon Diamond Crystal kosher salt; ½ teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon chili powder; 2 tablespoons parsley

User Reviews

5.0

66 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings
4 servings
Calories
371 kcal
Course
Main Course
Cuisine
American

Easy Broiled Salmon

Winston Campbell

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This easy broiled salmon is ready in 15 minutes, making it perfect for a weeknight dinner. It's wonderfully juicy and flavorful!

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Ingredients

Servings

4 salmon fillets 6 ounces each, 1-inch thick, pin bones removed
4 tablespoons olive oil extra-virgin
1 teaspoon Diamond Crystal kosher salt see notes below
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon chili powder
2 tablespoons parsley chopped for garnish

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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

If using any salt other than Diamond Crystal Kosher Salt, including Morton kosher salt, use half the amount listed.
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.