Easy Broiled Salmon
User Reviews
5
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
4 servings
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Calories
371 kcal
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Course
Main Course
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Cuisine
American
Easy Broiled Salmon
Description
The fillets are first patted dry then coated with a mixture of extra-virgin olive oil and a blend of kosher salt, black pepper, garlic powder, and chili powder. The salmon is arranged skin-side down in a broiler-safe pan and cooked approximately 8 minutes under a high broiler set about six inches from the heat source. The cooking is monitored to avoid over-browning, occasionally shielding with foil if necessary. The salmon reaches a recommended internal temperature of 145°F for doneness.
This broiling technique does not produce crispy skin but ensures a gently cooked interior with a slightly seasoned crust. If thinner fillets are used, a shorter broiling time is advised. The fillets require no flipping during cooking. The recipe favors skin-on fillets, noting that the skin helps retain moisture though it won’t crisp using this method.
Salmon prepared this way can be served simply with garnished parsley. Leftovers keep well in the fridge but reheat carefully to avoid drying. Some prefer to flake chilled leftover salmon into salads for use the next day.
Ingredients
- 4 salmon 6 ounces each, 1-inch thick, pin bones removed, fillets
- 4 tablespoons olive oil extra-virgin
- 1 teaspoon kosher salt see notes below, Diamond Crystal brand
- 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
- If using kosher salt brands other than Diamond Crystal, reduce salt amount by half to avoid oversalting.
- You may substitute olive oil with melted ghee or avocado oil if concerned about smoke point.
- For crispy skin, pan-frying is recommended; this broiling method keeps skin soft.
- Thinner fillets require reduced broiling time, about 4 minutes per side.
- Leftover salmon can be refrigerated up to 3 days; flake leftovers cold into salads to prevent drying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Serving | 1salmon fillet | |
| Calories | 371kcal | 19% |
| Carbohydrates | 1g | 0% |
| Protein | 34g | 68% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Sodium | 376mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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