Broiled Salmon
Quick and flavorful broiled salmon with a simple seasoning for a crisp top and tender interior.
Equipment
- oven with broiler
- baking dish or rimmed sheet
- aluminum foil or broiler-safe parchment
- Pastry brush or spoon
- Instant Read Thermometer
Ingredients
- 4 6-ounce salmon fillets skin on or off, about 6 ounces each
- 2 tablespoons extra-virgin olive oil
- 1 batch Salmon Seasoning or seasoning of your choice, to taste
- chopped fresh herbs such as parsley, dill, or chives (optional, for serving)
Instructions
- Position an oven rack in the upper third of the oven so the top of the salmon will be about 6 inches from the broiler element; preheat the broiler on high.
- Line a baking dish or rimmed sheet with aluminum foil or broiler-safe parchment.
- Arrange the 4 salmon fillets in a single layer, skin-side down, without touching.
- Brush each fillet with the 2 tablespoons olive oil, then sprinkle each evenly with the Salmon Seasoning.
- Broil the salmon for 7 to 9 minutes, checking at 6 minutes to gauge doneness; the salmon is done when it flakes easily and an instant-read thermometer at the thickest part reads 135°F for medium-rare or about 140°F for well-done.
- If the tops are browning too quickly, loosely tent with foil to prevent burning.
- Remove the salmon and let it rest 5 minutes to finish cooking through by carryover heat.
- Serve warm, garnished with chopped fresh herbs if desired.
Notes
- Refrigerate cooked salmon in an airtight container for up to 2 days.
- Gently rewarm leftovers in a skillet over medium-low heat or in the microwave.
- Freeze in an airtight, freezer-safe container for up to 3 months and thaw overnight in the refrigerator before reheating.