Juicy Broiled Salmon Recipe

Why You’ll Love This Recipe

I love this broiled salmon recipe because it’s fast, fuss-free, and always turns out flavorful and juicy. Broiling gives the salmon a slightly crisp top while keeping the inside moist and flaky. It’s perfect for busy weeknights, yet elegant enough to serve when I want something a bit more special. I can pair it with just about anything—rice, roasted veggies, or a fresh salad—and dinner’s done.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 (6-ounce) salmon fillets, skin-on or off, bones removed
1/2 teaspoon extra virgin olive oil
pinch sea salt
pinch black pepper
pinch garlic powder

Directions

1. I start by positioning the oven rack about 8 inches from the broiler and preheating the broiler to HIGH. Then I coat a baking sheet lightly with cooking spray.

2. I pat the salmon fillets dry with a paper towel and lay them skin-side down on the prepared baking sheet.

3. I brush each fillet with olive oil and sprinkle a pinch of sea salt, black pepper, and garlic powder over the top.

4. I place the baking sheet directly under the broiler and cook the salmon for 7 to 10 minutes, depending on the thickness. The salmon is done when the flesh becomes opaque and flakes easily with a fork.

5. Once cooked, I transfer the fillets to a plate and serve immediately while warm and juicy.

Servings and timing

This recipe makes 2 fillets.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Calories: Approximately 259 kcal per serving

Variations

• I sometimes use lemon pepper or smoked paprika instead of garlic powder for a flavor twist.

• For a bolder taste, I brush the fillets with a mix of Dijon mustard and honey before broiling.

• I’ve broiled a whole side of salmon using the same method—just added a few extra minutes to the cook time.

• When I want a richer dish, I top the fillets with a small pat of herb butter after broiling.

• To make it a full sheet-pan meal, I add quick-cooking vegetables like asparagus or zucchini on the side.

Storage/Reheating

I store leftover salmon in an airtight container in the refrigerator for up to 3 days. To reheat, I place the fillet in a skillet over low heat or warm it gently in the oven at 275°F until heated through. I avoid using the microwave, as it can dry out the salmon. This broiled salmon is also great served cold on top of salads or tucked into wraps.

FAQs

How do I know when salmon is done broiling?

I check that the flesh turns opaque and flakes easily with a fork. An instant-read thermometer should read 125°F to 130°F for medium or 145°F for well-done.

Can I use frozen salmon?

Yes, I use frozen fillets often—just make sure they’re fully thawed and patted dry before broiling for best results.

Do I need to flip the salmon?

No, I don’t flip the salmon when broiling. Cooking it skin-side down keeps it tender and helps prevent sticking.

What type of salmon works best?

I usually go with wild Sockeye or Atlantic salmon, but any type of fillet will work. Just adjust broiling time based on thickness.

Can I add a marinade?

Absolutely. I’ve marinated the fillets in soy sauce, lemon juice, and garlic for about 15 minutes before broiling for a delicious punch of flavor.

Conclusion

This Juicy Broiled Salmon is a fast, healthy, and flavorful dish that I can count on for a no-stress dinner. The simple seasoning and quick broil bring out the natural richness of the fish, and it’s so easy to pair with sides I already have on hand. Whether I’m meal-prepping or just trying to get something on the table fast, this salmon always delivers.