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This method for broiling salmon is one of the quickest, most efficient and reliable ways to cook salmon. The outer layer gets crispy while the inside stays melt-in-your-mouth flakey and buttery. Top with any sauce, serve in tacos, over rice, the options for serving are endless!
An added bonus of broiling is it caramelizes any glaze or rub you brush over the salmon, giving it even more flavor.
I’ve been developing salmon recipes for more than 10 years. In the test kitchen at Cuisine at Home Magazine, I was able to develop all kinds of fish and seafood recipes, but salmon has always been my favorite.
It’s a flavorful and versatile protein that can be gently slow cooked in a Salmon Chowder or cooked quickly over high heat like Pan-Seared Salmon.
If you’re nervous about cooking salmon, this is a great method to master. It’s the easiest and most foolproof way to get perfect salmon every time. No oil or butter needed—just salmon, salt and pepper. I also recommend getting really familiar with what to look for when buying salmon and how to know it’s fresh.
Ingredients Needed for Broiling Salmon
- Salmon: For the best results, seek out fillets that are at least 1 inch thick—this gives you a little more wiggle room when it comes to cooking. Since thicker fillets are usually farm-raised, seek out farm-raised salmon fillets from a reputable source and make sure there’s no added coloring.
- Flavorings: Our base recipe uses just kosher salt and black pepper. Feel free to add spices (garlic powder, onion powder, dried rosemary, etc.), herbs (dill, chives, parsley), butter or olive oil, and citrus. Glazes are also a great addition.
How to Make Broiled Salmon
This is my go-to recipe for perfectly broiled salmon! Crispy exterior, juicy and succulent interior.
I think it only needs salt and pepper. But consider seasoning with our Cajun Seasoning or Blackening Seasoning.
- Preheat broiler to high with rack set 6-inches from element.
- Arrange salmon fillet skin-side down on baking sheet; pat dry and season with salt and pepper.
- Broil the salmon fillet until mostly opaque but center still looks undercooked, tops are charred, and an instant-read thermometer inserted in the centers registers 125ºF (48–52ºC), 10–12 minutes.
Broiler Temperature & Rack Position
Heat your oven’s broiler to high with the oven rack set 6-inches from the heating element (or in the upper third of the oven). Most ovens have a low and high broiler setting, if it only has one setting, assume it’s a high setting.
Keep in mind, not all broilers are created equal. Some broilers run hotter than others; if you aren’t sure where yours lands, be sure to keep a close eye on the fish as it cooks (and rotate the sheet pan as needed).
If your range doesn’t have a “Broil” setting, heating your oven to 500ºF will yield similar results.
How Long to Broil Salmon
Total time depends on the thickness of the fillet, how hot the heating element is, and how far from the heating element the salmon is.
Thinner wild-caught salmon will only need to broil for about 6 minutes. Thicker farm-raised salmon can take up to 12 minutes.
| Fillet Type | General Cook Time |
|---|---|
| Wild Caught (thin) | 5–6 minutes |
| Farm-raised (1 to 1¼” thick) | 10–12 minutes |
How to Know When Broiled Salmon is Done
Temperature
I recommend cooking salmon to an internal temperature of 125ºF, which is medium-rare doneness. If you prefer salmon medium-well, cook it to an internal temperature of 145ºF (recommended by the USDA).
An instant-read thermometer is the most effective way to check the internal temperature. I recommend the Thermapen ONE, but the ThermoPop is also a wonderful (more affordable) option.
Visually
When salmon is fully cooked, it will change from its raw state of translucent orange to a more opaque pink color. It should also flake easily with a fork. The edges of the fillet should be crisp or starting to crisp when the salmon is almost done.
Tips on How to Broil Salmon
- If your fillets have really thin ends, consider tucking them under the fillet to promote oven cooking.
- If you’re using a sweet glaze or brown sugar, consider broiling the salmon on the middle rack instead of the upper-middle (which is generally 6-inches from the element) to avoid burning. Or, alternatively, add the glaze in the last 4 minutes or so.
- No need to rinse salmon before cooking. Simple pat it dry, season and get to cooking.
- For easy cleanup, line the baking sheet with foil.
- I like to use skin-on salmon for just about everything, but especially when pan-searing or broiling. The skin keeps the fish moist. BonusL the skin usually sticks to an ungreased baking sheet or foil, which makes for easy serving!
Difference Between Broiled and Baked Salmon?
The broiler setting engages only the top heating element in your oven. Best case, it’s an open flame, but sometimes it’s an electric coil. Both are a direct heating element that encourages browning.
Bake setting engages top and bottom heating elements as well as the fan to circulate hot air around food.
- Baking salmon is a slower cooking process and heats the salmon from all sides. It tends to be a bit more pale and features the same texture throughout (no crisp edges).
- Broiled salmon has a nice golden-brown top, crispy edges and juicy flesh.
Storing Broiled Salmon and Leftover Ideas
- Store leftover cooked salmon in an airtight glass container in the refrigerator for up to 2 days. Or freeze for up to 3 months.
- When you’re ready to use it, gently reheat either under the broiler for a minute or so, or in the microwave for 15–30 seconds.
Use leftovers to make Salmon Salad or in Salmon Tacos.
How to Use Broiled Salmon
Dinner Salads
Easy Caesar Salad with Broiled Salmon
30-Minute Meal
Honey Glazed Salmon
Sandwiches
Salmon BLT Sandwiches
What to Serve with Broiled Salmon
This 5-star Fennel Salad recipe is the perfect pairing for broiled salmon. You can never go wrong with this Celery Salad made with chives and pecans or a Greek Orzo Pasta Salad with olives and feta.
Broiled Salmon Recipe
Description
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Ingredients
- 1 (1-pound, 1-inch thick) skin-on center-cut salmon fillet
- Kosher salt
- Cracked black pepper
Instructions
- Heat broiler to high with rack set 6-inches from element.
- Arrange salmon fillet skin-side down on baking sheet. Pat salmon dry with paper towels then season with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
- Broil salmon until mostly opaque but center still looks undercooked, tops are charred, and an instant-read thermometer inserted in the centers registers 125ºF (48–52ºC), 10–12 minutes.
Equipment
Notes
Nutrition
