If you need to make a wild salmon meal happen fast, broiling the fish might be your best bet. Because the broiler uses such high heat, going with this cooking method will sear the outside of the fish while leaving the center of the fillet perfectly moist.
Some ovens cycle the broiler on and off to manage and regulate the heat, but you’re going to want to make sure your broiler is working at full force while the fish is cooking. That will guarantee the quickest and most intense blast of heat that your oven can muster.
How to Broil Salmon in 5 Easy Steps
Preheat your broiler to 550 degrees Fahrenheit.
Pat your salmon fillet dry with a paper towel to remove excess moisture.
Season the fish with salt, black pepper, and coat it in lemon juice, olive oil or melted butter.
Line a baking sheet or sheet pan with aluminum foil. Place the salmon fillet skin side down on the foil-lined sheet.
At 550 degrees, your salmon should be broiled within 10-15 minutes. When it's done, the salmon should be browned and a little crispy on top, but not charred.
Sprinkle parsley or cilantro to garnish and place a lime or lemon wedge on a serving dish.
What's the Best Temperature for Broiling Salmon?
Ovens range in temperature, but aim for a high setting on your broiler. For many ovens, this is about 550 degrees Fahrenheit. It’s best to allow a few minutes for it to heat up.
A broiler is a section of your oven – usually located near the top – that provides high, direct heat much like a grill. Broiling places food close to your oven's heat source so that it can quickly cook, brown, char or caramelize. This can give food more complex flavors or help you achieve certain textures.
Most ovens have three settings for the broiler: low, medium and high. To sear in the natural juices of the fish and not risk drying it out, you want it under the broiler for a short period of time at an extremely high heat. So, choose high.
Preparing Your Wild Salmon Fillet
You don’t need to do anything particularly special to the fish to prepare it for cooking under a broiler. Just pat it dry with a paper towel or clean kitchen towel to remove any additional moisture.
Preparing salmon under the broiler is one of the best ways to retain the salmon’s natural flavor. It doesn’t take on the taste of charcoal like when being grilled; and it doesn’t take on the taste of whatever you’re using to steam it. As a result, it’s best to season the fish simply when cooking it under the broiler, with perhaps a little salt and pepper, and maybe a dab of melted butter.
Where To Lay Your Fillet
When it comes to materials needed, a standard baking or cookie sheet should do the trick, and if you want to avoid scraping fish skin off the sheet after dinner, putting a layer of tin foil over first will help to minimize clean up time.
The closer the salmon to the broiler, the better; so the top rack is the optimal location. Positioning your salmon fillet with the skin side down, it shouldn’t take more than three minutes to cook the salmon all the way through, although it does depend on the size of the fillet. Make sure to set a timer because a broiled salmon will cook much quicker than other methods due to the intensity of the heat. If at any point the top of the salmon fillet shows signs of burning, you can cover it with tin foil to ensure that the heat cooks it through without charring the top.
Broiled Salmon Recipes We Love
The honey-to-sesame-to-citrus ratio on this recipe from Bon Appétit satisfies the sweet to savory matrix from start to finish. Whereas a miso-glaze, such as this one by chef Jacqués Pepin, gives you straightforward umami depth.
Looking for more wild salmon recipes? We love sharing our tips and tricks for making cooking easier. Explore our blog and recipes for everything from quick weeknight meals to easy recipes for delicious brunches, lunches, appetizers, and entrees.