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Broiled Salmon Recipe

5 from 3 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Yield 4 servings
Category Fish and seafood
Cuisine American
Author Lauren Grant


Your go-to recipe for broiled salmon—a foolproof cooking method for the king of fish.


  • 1 (1-pound, 1-inch thick) skin-on center-cut salmon fillet
  • Kosher salt
  • Cracked black pepper


  • 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.



We develop our recipes with Morton kosher salt. If you're using Diamond Crystal kosher salt, use 3/4 teaspoon. 
For the best results, use a thick salmon fillet, preferably center-cut, at least 1-inch thick. You will likely need to buy farm-raised instead of wild-caught for this recipe. In that case, look for USA farm-raised salmon with no added coloring. 
The USDA recommends cooking salmon to an internal temperature of 145ºF (63ºC). We prefer to under-cook it a bit and remove salmon from the heat when it reaches an internal temperature of 125ºF (52ºC).


Serving: 1/4 poundCalories: 150kcalProtein: 22gFat: 7gSaturated Fat: 1gCholesterol: 50mgSodium: 340mg
Keywords Broiled Salmon, How to Broil Salmon
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