Broiled Salmon Fillets

Why You’ll Love This Recipe

Broiled Salmon Fillets are a quick, healthy, and flavorful way to enjoy this heart-healthy fish. The high heat of the broiler caramelizes the top, creating a perfectly crisp exterior while keeping the inside moist and tender. Ideal for busy weeknights or elegant dinners, this no-fuss recipe is ready in minutes and full of natural flavor.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

salmon fillets (skin-on or skinless)olive oil or melted buttersaltblack pepperlemon juicegarlic (minced)paprika or smoked paprikaoptional: fresh herbs like dill or parsleylemon wedges for serving

directions

Preheat your broiler to high and line a baking sheet with foil. Lightly grease the foil with oil or non-stick spray.

Pat salmon fillets dry and place skin-side down on the prepared sheet.

Brush fillets with olive oil or butter and season with salt, pepper, paprika, and minced garlic.

Drizzle with lemon juice.

Broil for 6–8 minutes, depending on thickness, until the top is lightly browned and the salmon flakes easily with a fork.

Remove from oven, let rest for 2–3 minutes, and garnish with fresh herbs and lemon wedges before serving.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 5 minutesBroiling time: 6–8 minutesResting time: 2 minutesTotal time: 13–15 minutes

Variations

Add a honey-mustard glaze for a sweet-savory finish.

Use Cajun seasoning or chili flakes for a spicy kick.

Top with a yogurt-dill sauce or tzatziki for Mediterranean flair.

Sprinkle with grated Parmesan during the last minute for a cheesy crust.

Add a soy-ginger glaze for an Asian-inspired twist.

storage/reheating

Store leftover salmon in an airtight container in the refrigerator for up to 3 days.Reheat gently in the oven at 300°F or enjoy cold over salads. Avoid microwaving to prevent drying out.

FAQs

Can I use frozen salmon?

Yes, thaw completely and pat dry before broiling.

How do I know when salmon is done?

It should flake easily with a fork and reach an internal temp of 145°F.

Can I use skin-on salmon?

Yes, broil skin-side down. The skin helps keep it moist.

Can I marinate the salmon?

Yes, but keep it under 30 minutes to avoid a mushy texture.

What should I serve with it?

Try roasted vegetables, rice, quinoa, or a crisp green salad.

Can I broil with the skin up?

It’s best to broil skin-side down to protect the flesh from overcooking.

How close should the salmon be to the broiler?

Place the rack 6 inches from the heat source for optimal caramelization.

Can I cook it without foil?

Yes, but foil helps with easy cleanup and prevents sticking.

What kind of salmon works best?

Atlantic, sockeye, or coho—choose based on preference and availability.

Is broiling better than baking?

Broiling gives a crispier top and faster cook time, ideal for fillets.

Conclusion

Broiled Salmon Fillets are a simple yet elegant way to bring out the best in this nutritious fish. With a quick prep and bold, caramelized flavor, it’s a go-to recipe for any night of the week. Whether dressed up with sauces or served simply with lemon, it’s always a crowd-pleaser.

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