Broiled Salmon Wellplated Com

Salmon and I are basically besties. It is one of my favorite all-time healthy proteins.

It’s nutritious. Hello, omega-3s, potassium, and vitamin B.It’s versatile. From Soy Ginger Salmon to Pesto Salmon to Spicy Salmon, there’s a recipe for every mood.Like any good friend, it’s there for me in my hour of need.

And my hour of need happens to be every night around 6:30 p.m. DINNER TIME! I thought I had tried cooking salmon every which way (Grilled Salmon in Foil, Cedar Plank Salmon, Baked Salmon in Foil, Air Fryer Salmon, Pan Seared Salmon, Salmon Salad…I am starting to feel like the salmon version of Forrest Gump). Then, I came across an article in Serious Eats advocating that broiled salmon is superior to baked. GASP! The nerve. Have these people not tried my knock-out Honey Garlic Salmon and Bourbon Glazed Salmon??? I digress. While I can’t say that broiled salmon is definitively better than baked salmon in all circumstances—both are extremely healthy, effective, and fast methods to cook mouthwatering salmon at home—broiling salmon does have some advantages we enjoyed.

Broiled salmon gets crispier on top than baked salmon, since the salmon is positioned closer to the oven’s upper heating element, and that heating element is intense.Broiled salmon cooks fillets more quickly. A 6-ounce portion of salmon needs to broil for 7 to 9 minutes only (check it at 6 minutes, just to be safe).If you like your salmon on the medium-rare side, broiling is especially effective, because it cooks the top quickly, before the center overcooks.

Since the broiler heat is high and best for quick cooking, I found broiling worked best for individual salmon portions. For a large portion (like a whole side of salmon), I recommend baked salmon at 425 degrees F, which cooks the salmon more gently and evenly. You can always pop it under the broiler at the very end if you’d like to crisp the top.

How to Make Broiled Salmon

Use this recipe for succulent, crispy broiled salmon anytime you are cooking salmon fillets. You can flavor it with just salt, pepper, and lemon, or take things up a level with our house favorite magic Salmon Seasoning.

The Ingredients

Salmon. Salmon fillets are flavorful, quick-cooking, and a wonderful source of lean protein. The broiling method used in this recipe results in a deliciously tender inside and crisp outside.

Oil. Helps the top of the salmon crisp and brown without burning. Seasoning. While I love using a homemade salmon seasoning mixture, you can swap in any store-bought or homemade seasoning you enjoy. Keep a couple of options on hand for variety.

The Directions

Storage Tips

To Store. Refrigerate salmon in an airtight storage container for up to 2 days. To Reheat. Gently rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave. To Freeze. Freeze salmon in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

What to Serve with Broiled Salmon

Vegetables. Pair this salmon with an Air Fryer Baked Potato, Grilled Eggplant, Grilled Asparagus, or Sauteed Carrots. Pasta. Serve this salmon with Garlic Pasta or Sun Dried Tomato Pasta. Grains. Beet Risotto, Farro Risotto, Barley Risotto, or Turmeric Rice would be delicious with broiled salmon. Salad. Arugula Salad would be a wonderful, healthy side.

Recommended Tools to Make this Recipe

Baking Dish. Perfect for making this recipe. Instant Read Thermometer. The BEST way to know when your salmon is cooked through. Glass Jars. Perfect for storing your salmon seasonings.

Just call me a broiler babe.

For broiled salmon, position the rack about 6 inches from the top of the oven. The best broiled salmon temp is 550 degrees F—if you have the option to set the temperature. If you don’t have a broiler temperature setting option, simply select “broil.”

Leave a rating below in the comments and let me know how you liked the recipe.