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5.0 from 105 votes

Easy Broiled Salmon Recipe

This easy broiled salmon recipe with garlic, lemon, and the simple-to-make delicious sauce comes together in under 30 minutes.

Prep Time
10 mins
Cook Time
10 mins
Servings: 8
Calories: 340 kcal
Course: Main Course
Cuisine: Asian , American

Ingredients

  • 3 pound side of fresh salmon
  • Juice of 1 lemon
  • 3 finely minced cloves of garlic
  • 3 tablespoons olive oil
  • 1 cup red wine
  • 1 cup red wine vinegar
  • 1 cup soy sauce
  • 1 stick unsalted butter
  • ¼ cups sliced green onions
  • coarse salt and fresh cracked pepper to taste

Instructions

    Cup of Yum
  1. Preheat the broiler to 500° or medium.
  2. Place the salmon skin-side down on a sheet tray lined with parchment paper or foil.
  3. Evenly squeeze the lemon juice all over the salmon. Rub the finely minced garlic all over the top of the salmon.
  4. Drizzle the olive oil covering the salmon, then season with salt and pepper.
  5. Place on a rack about 8-10 inches from the top heating element and broil it for 8-10 minutes or until browned and cooked. Set aside and rest for 3-4 minutes before serving.
  6. In a medium-size bowl, add in the red wine, red wine vinegar, and soy sauce and mix until combined. Save about 1/3 of the mixture for later use.
  7. Add the remaining 2/3 to a large saute pan and heat over medium heat until hot, about 1 to 2 minutes. Turn the heat to low and whisk in the butter until melted.
  8. Add green onions to the sauce and serve the salmon with the sauce. There will be plenty of sauce left over to use in other recipes.

Notes

  • Make-Ahead: The salmon is meant to be eaten as soon as it is done cooking.
  • How to Reheat: To reheat the broiled salmon, place it back in a pan, cover it with foil, and cook in the oven for 10 minutes at 350°. You can also cook it in the microwave for 1:30 or until hot.
  • Storing and Freezing: This will hold in the refrigerator covered up for up to 4 days.  It will also freeze well covered for up to 3 months.  Pull it out as needed and let it thaw in the refrigerator before using it.
  • If you feel like your salmon is starting to burn, remove it from the oven or drop it down a rack or two in your oven.
  • I prefer to broil salmon over baking it. However, I sometimes bake it after pan-searing it to help cook it the rest of the way.
  • The salmon skin will peel right off the meat of the fish once it’s cooked.
  • You can use a cabernet sauvignon or a merlot for the red wine in the sauce. There will also be sauce left over before heating it in the pan.
  • It's best to cook the salmon with the skin to help seal in moisture.
  • A medium setting or 500° is the perfect broiling temperature.
  • I use the middle rack in the oven for this recipe.
  • Flipping the fish when broiling it in the oven is unnecessary.
  • I usually take the salmon out of the oven when it’s medium or 140° internally.

Nutrition Information

Calories 340kcal (17%) Carbohydrates 3g (1%) Protein 37g (74%) Fat 16g (25%) Saturated Fat 2g (10%) Cholesterol 94mg (31%) Sodium 1699mg (71%) Potassium 958mg (27%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 99IU (2%) Vitamin C 1mg (1%) Calcium 35mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 340

% Daily Value*

Calories 340kcal 17%
Carbohydrates 3g 1%
Protein 37g 74%
Fat 16g 25%
Saturated Fat 2g 10%
Cholesterol 94mg 31%
Sodium 1699mg 71%
Potassium 958mg 20%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 99IU 2%
Vitamin C 1mg 1%
Calcium 35mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.