Try this fresh and herby broiled salmon that’s super easy to make during a busy week–all you need are some herbs like dill and parsley and savory spices like garlic and onion powder. Learn how to make your own seasoning and some tips and tricks for using a broiler for fish.
Can you broil salmon?
Yes, you can definitely broil salmon, and some people prefer cooking salmon this way because it’s faster than traditional baking. The difference between broiled and baked salmon is the heating element in the oven. Broilers cook items quickly at a very high heat from the top part of the oven.
Whereas traditional baking cooks from both the top and bottom heating elements at a lower temperature. Broiling salmon will give you a crispier top at a faster pace than baked salmon, which will have a softer and more even texture throughout the filet.
Types of salmon to use
I prefer using fattier pieces of salmon filets (like Atlantic or King Salmon) for broiling because they are more forgiving with higher temperatures for user error. Whereas leaner varieties of salmon, like Sockeye salmon, can dry out quickly. I prefer skin-on filets because they also keep moisture inside the fish while broiling.
Seasoning for broiled salmon filets
You can season broiled salmon filets with so many different types of herbs and spices, and I use some of my favorites: fresh parsley, dill, garlic powder, onion powder, ground pepper, and kosher salt. Other seasonings I’ve used in the past are also lemongrass, oregano, soy sauce, and basil. The choices are endless, and I suggest trying out some of your favorites.
Make sure to marinate the seasoning on the fish for at least 30 minutes (but under an hour) to get more flavor. Right before broiling the salmon, I like to drizzle a small amount of olive oil to prevent the top from drying out in the broiler.
What temperature should you broil salmon?
Broiler temperatures range depending on your oven. Typically, broiler temperature can range between 400-550 °F, with 400 °F being low broiler temperature and 550 °F being high broiler temperature. For this recipe, I broil at 500 °F and cook for about 6-8 minutes for two one-inch salmon filets.
Check with your oven manual to see the temperature of your oven’s broiler and adjust your cooking time to match. I like using an internal instant-read thermometer to ensure my salmon is cooked before removing it from the oven. I take my fish out at 135 °F and allow the residual heat to finish cooking on the counter. (The FDA states that fully cooked salmon measures 145 °F internally).
How long do you broil salmon?
Broiling salmon is quicker than traditional oven baking because the heating element is at a much higher temperature. When broiling salmon at 500 °F, a one-inch thick salmon filet that’s about 7 oz will take about 6-8 minutes to cook. If you are broiling at a lower temperature, adjust the timing by one minute, but always test the internal temperature of your fish with a thermometer to be sure.
How to tell when salmon is done broiling
You can tell when the salmon is done broiling by looking at the texture and opacity. If the texture of the flesh looks firmer and more opaque, then it should be cooked. For more accurate doneness, use an instant-read thermometer to see if it’s reached 135-145 °F internally at the thickest part of the salmon. I pull the fish at 135 °F and let it finish cooking on the counter with the residual heat, this prevents overcooking and drying out the fish.
Do you cover fish when broiling?
You do not need to cover the fish when broiling. Using the broiler to cook the salmon (or any fish) is useful to produce crispier tops, so if you cover the fish while broiling, it won’t crisp up the top.
Do you flip the fish when broiling?
I don’t flip fish when I’m broiling because I want to keep a crisp top, and broiling is so fast there’s really no time or need to cook the other side.
Is it better to broil or bake fish?
Depending on your preference and recipe, broiling and baking fish give you different types of textures. Broiling is a faster option and will give you a crispier texture on top; however, baked fish, like miso salmon or salmon pesto, will take a little longer since it’s cooking on lower and even heat.
Broiled Salmon Filets
Ingredients
- 2 7 oz salmon filets one-inch thick
- 1 tsp fresh parsley minced
- 1 tsp fresh dill minced
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- ⅛ tsp garlic powder
- ⅛ tsp onion powder
- 1 tbsp olive oil
Equipment Used
- measuring spoons and cups
- knife and cutting board
- sheet pan
- parchment paper
- cling-wrap
Instructions
- Dry the salmon with paper towels and place skin-side down on a parchment paper-lined sheet pan. Set aside.
- In a bowl, combine the parsley, dill, kosher salt, pepper, garlic powder, and onion powder. Mix until incorporated.
- Sprinkle the seasoning over the salmon filets and spread to coat evenly. You don’t need to season the skin side.
- Marinate for at least 30 minutes in the fridge with a plastic wrap. Do not marinate for more than one hour because it will make the texture of the salmon mushy.
- Remove the salmon from the fridge and place it on the counter 10 before cooking. This will help the salmon cook more evenly, or else the centers will be much colder than the exterior of the salmon.
- Drizzle olive oil over the salmon and make sure it’s coated thoroughly.
- Broil at 500 °F for 6 minutes and then test the internal temperature with an instant-read thermometer. I like to remove the fish once it reaches 135 °F to prevent it from overcooking and set it aside on the counter for five minutes. It should cook to 145 °F from the residual heat; however, you can continue to cook it to 145 °F inside the oven if you prefer.
- Serve immediately.
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