Tender Broiled Salmon

This easy Broiled Salmon recipe is the delicious and hassle free dinner you’ve been looking for! Perfectly seasoned and lightly crisp on the outside, but tender and juicy on the inside.

I think salmon can sometimes get a bad rap. I know, some people LOVE their salmon, but I feel like others assume it’s just for people watching what they eat. They assume that since it tends to be gluten free, paleo, and clean, that means it’s also got to taste like cardboard. If I just described you, please know have seriously been missing out!

Why You’ll Love This Broiled Salmon Recipe

• So Versatile: Salmon takes on the flavors of whatever you cook it with. It’s super easy to change things up by adding a marinade, a glaze, or a spiced rub.
• Super Easy: It doesn’t get much easier than throwing a salmon filet under the broiler. This dinner will be ready before you know it!
• Great Texture: I really like to broil my salmon, as opposed to baking, because of the texture. It makes for a really crispy, flaky crust while the inside stays tender and juicy. It cooks evenly and there’s no need for you to flip it. Since this recipe calls for brown sugar, the crust will have this amazing caramelized texture that you seriously won’t be able to stop eating. 

What You’ll Need

For this recipe, you’ll need salmon… I bet you already knew that, though! Here’s what else is on the list. Scroll down to the recipe card for exact amounts.

• Salmon: You can choose to use one whole salmon fillet or 4 individual salmon fillets, each weighing about 4 to 5 ounces.
• Olive Oil
• Garlic
• Brown Sugar
• Lemon Juice
• Soy Sauce: I like to use low sodium so I can control the salt content of the dish.
• Seasoning: We’ll be using dried parsley, thyme, and oregano along with salt and pepper.
• Garnish: Totally optional, but I love to broil salmon finished with some fresh lemon and parsley.

How to Cook Salmon

1. Prep: Preheat your broiler. While your broiler is coming to heat, generously grease the baking pan with cooking spray and set it aside.
2. Mix: In a mixing bowl, combine the olive oil, minced garlic, brown sugar, lemon juice, soy sauce, parsley, thyme, salt, oregano, and pepper. Whisk everything until it’s thoroughly incorporated. 
3. Coat: Add the salmon fillets to the mixture and coat them evenly.
4. Broil: Transfer salmon to previously prepared pan; broil for 12 to 15 minutes, or until salmon is browned and cooked through. 
5. Serve: Remove salmon from the oven. Garnish with lemon slices and parsley; serve.

Tips and Tricks

• Preheat Broiler: Broiling salmon can be done really quickly. It won’t take you more than 12-ish minutes. For the best results, preheat your broiler for about 5 minutes before you put the salmon in. Make sure your oven rack is set about 5 inches below the broiler itself. 
• Don’t Walk Away: The one thing to be cautious of with a broiler is that things can change very quickly. So, make sure you are monitoring things closely. Don’t simply set a timer and walk away. You may come back with completely crisp salmon. Broiling your salmon may take less or more time based on your broiler. 
• Don’t Use a Glass Pan: Since we are choosing to broil, please be sure you do not use a glass pan! Glass is likely to shatter under the hot heat of a broiler. No one want wants their broiled salmon served with a side of glass shards. 🤷‍♀️

What to Serve With Broiled Salmon

I really like serving my broiled salmon with a green veggie and a lite starch like lemon herb rice, quinoa, or roasted potatoes. 

My favorite green veggies to serve with broiled salmon:

• Roasted or steamed broccoli (or if I’m feeling decadent, a cheesy broccoli casserole!)
• Green beans sauteed with lemon and garlic
• Roasted Brussels sprouts 
• Baked asparagus

This broiled salmon is also great served over linguine or zoodles. Or, on top of a bed of lettuce with your favorite salad toppers.

How to Store and Reheat Leftovers

• Broiled salmon makes great leftovers and I actually love eating it cold over a salad (like our salmon BLT salad!) the next day. You can store your salmon in an airtight container in the fridge for up to 3 days.
• To reheat, gently warm it in the oven so your fillet doesn’t get too dried out.

More Easy Salmon Recipes

• Salmon Florentine
• Brown Sugar Grilled Salmon
• Pan Seared Salmon with Creamy Dill Sauce