Broiled Salmon Recipe
Description
Your go-to recipe for broiled salmon—a foolproof cooking method for salmon, done in 15 minutes!
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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
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.
Cook time is largely determined by the thickness of your salmon fillet. Wild-caught salmon is typically thinner, therefore it would need to be cooked for less time, around 6 minutes. Farm-raised salmon can be much thicker, 1 to 1 ¼ inches thick or more, and can take up to 12 minutes to cook through.
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).
Nutrition
Serving: 1/4 poundCalories: 150kcalProtein: 22gFat: 7gSaturated Fat: 1gCholesterol: 50mgSodium: 340mg
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