Want an easy method for cooking salmon—especially drier types of salmon like sockeye and coho salmon—without breaking a sweat? Get step-by-step guidance and photos on how to broil salmon, which is a fast, easy, and clean way to cook salmon while keeping it moist and flavorful. Show
 Sockeye and coho salmon can be dry if not correctly cooked (frying and grilling are likely to dry out these varieties of salmon). Not everybody has the time and patience to poach salmon. That’s why this method of broiling salmon is a fantastic technique to add to your tool belt. You can have salmon broiled in 5 minutes to get dinner on the table in 30 minutes or less. This recipe came from an NPR interview with journalist Paul Greenberg who offered his favorite way to enjoy sockeye salmon. You can serve the salmon with a side of green vegetables or flake it for a topping over a garden salad or tossed Cobb salad. What’s the best salmon to broil?Following Paul Greenberg’s recommendation, I prefer to broil drier varieties of salmon, such as sockeye salmon, coho salmon, and pink salmon. I leave the fatty, expensive varieties like king salmon (Chinook salmon) for pan frying and grilling because king salmon is less likely to dry out. In terms of cuts and shapes, you can broil salmon filets, steaks, and tails. Thicker cuts like salmon steaks might require 1-2 minutes longer than thinner cuts like the tail. TIP: The cut of salmon doesn’t matter as much as having equal sized pieces of similar thickness. If you have a smaller, thinner piece of salmon compared to the other pieces, it might get overcooked. If you’re worried about this, you can remove the thinner slice from the oven earlier than the other pieces. Do you need a marinade to broil salmon?In this recipe, I drizzled a thick Beurre Blanc sauce over the broiled salmon before serving. To avoid interfering with the rich, buttery flavor of the French butter sauce, I chose to keep my salmon marinade free. This makes cooking easier because there are fewer steps to prepare the salmon for cooking. But if you’re not planning on serving the salmon with a sauce or you don’t love the flavor of salmon and would like to add some herbs and sweetness to it, you can marinate your salmon before broiling it. To marinate the salmon:
Marinate ideas
TIP: Mix and match the above ideas for the marinade. For example, you can combine the ingredients for the simple marinade with honey glaze. If you’re adding spices, herbs, or grated aromatics, it helps to brush on a teaspoon of oil to help these spices to stick to the fish. What’s the best temperature to broil salmon?The best temperature to broil salmon is on the high broil setting. That’s about 500 ºF / 260 ºC for the typical home oven. Is it better to bake or broil sockeye salmon?Broiling is like cooking on an upside down grill where the broil element sends infrared radiation (heat) that hits the salmon with heat from above. This is a fast and efficient way to cook thin food that you want to avoid drying out (especially when broiling at high heat). That’s our goal with salmon. Although baking also uses dry heat like broiling, it surrounds the food with hot air and typically at a lower temperature. Baking would take longer to cook salmon, risking drying it out. That’s why broiling is a better technique for quickly cooking salmon while keeping it moist. Do you need to remove the skin when broiling salmon?No need. If the salmon still has its skin, leave it on. You can eat the skin, especially you descale it (you can also eat the skin with scales on). If your salmon has the skin, put the flesh side down on the baking tray with the skin facing up. This gets the skin dry and crispy, which adds a great texture. The skin can protect the salmon from drying out when it’s broiling. TIP: If you hate eating the skin, as Alex does, remove the skin after broiling the salmon. Raw salmon skin is difficult to remove whereas cooked salmon skin is a breeze to lift off. NOTE: According to the USDA, the safe minimum internal temperature for fish is 145 °F / 63 °C. 5 minutes: This gives you salmon that reaches about 125 ºF / 52 ºC in thick areas and closer to 140 ºF / 60 ºC in thinner areas. This is medium-rare salmon, which some people like because it’s tender and juicy, albeit a bit raw. 5-8 minutes: Depending on the size of your salmon, this gives you medium-done salmon if your salmon is thick or well-done salmon if it’s thin. It will be about 125-145 ºF / 52-63 ºC. 10+ minutes: This usually 145+ ºF / 63 ºC well-done salmon. It might be a bit too dry and overcooked for most people’s standards. I would only cook for 10 minutes if I had a huge piece of salmon (2+ pounds / 1 kg) that’s very thick. This is usually too long for sockeye or coho salmon, which end up dry. TIP: If I’m planning for leftovers, I only broil for 5 minutes to avoid overcooking the salmon when I reheat it. Do you need to flip salmon when broiling?No need. Leave the salmon on the same side during the whole broiling process. How do you know when broiled salmon is done?The salmon will no longer be a bright pink color with a translucent flesh. It will turn a muted pastel pink color and become opaque. You should be able to easily flake it with a fork. If you are broiling with the skin on, facing up, the salmon is done as soon as the skin begins to bubble and blacken. Helpful equipmentI like to broil my salmon on a cookie sheet or a baking tray. I usually don’t put parchment paper underneath because the salmon is oily enough that it usually doesn’t stick. Also, there’s likely already oil from my seasonings or marinade. NOTE: If you’re using a cast iron skillet or a sticky surface, you can use parchment paper or oil your pan to avoid your fish sticking to it. Can you broil salmon in a toaster oven?Yes, you can broil the salmon in a toaster oven. In case your toaster oven doesn’t put out as much heat as a full-sized home oven, you’ll want to monitor the fish to make sure the salmon is cooked enough before you serve it. Tips for success
Easy & quick broiled salmon ready in 5 minutes
Prep Time: 2 minutes Cook Time: 5 minutes Total Time: 7 minutes Course: Main Course Cuisine: American, Anna&Alex Keyword: 10 ingredients or less, family-friendly, gluten-free, seafood Servings: 4 people Calories: 178kcal Cost: $10
Calories: 178kcal | Carbohydrates: 3g | Protein: 23g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 341mg | Potassium: 595mg | Fiber: 1g | Sugar: 1g | Vitamin A: 52IU | Vitamin C: 14mg | Calcium: 21mg | Iron: 1mg Can it be made in advance?Yes, I regularly eat leftover broiled salmon the next day. It won’t taste as good as when it’s fresh out of the oven. But you can still enjoy it over a green leafy salad or as a topping on noodles. How to store itStore the cooled leftovers in the fridge in a sealable container. I recommend eating it within 3 days of storing in the fridge. How to reheat itI zap the salmon in the microwave for 30 seconds. I cover it when I microwave it because it splatters. The goal is to get the fish to room temperature so I reheat the fish for 30-second intervals as many times as necessary, checking after each interval until the fish is warm enough for my tastes. TIP: I avoid zapping it for 2 minutes nonstop in case I overcook it. Can you freeze it?Yes, you can broiled poached salmon. Store it in a resealable airtight plastic bag to freeze. Defrost frozen salmon in the fridge overnight. NOTE: Freezing salmon might give it a mushier texture upon defrosting. What to do with leftover salmonThere are ideas for using up leftover salmon in my Poached salmon article. You can use leftover broiled salmon in the same ways, including this salmon cream cheese dip, as a quiche filling, and a topping for savory oatmeal. What to eat with broiled salmonBeurre blanc (French butter) sauce for fish, chicken, and vegetables Serve this butter sauce with fish, chicken, or vegetables. If you're worried about breaking the sauce, use cream to help stabilize it. Add the cream to the reduced wine-vinegar base and reduce the cream until the mixture coats the back of the spoon. Then add the cold butter. Get the Recipe Lentil soup with vegetables and sausages This delicious lentil soup is flexible and scalable. That means you can substitute the aromatics and add fresh vegetables. The recipe is designed for batch cooking so you can serve a crowd or freeze the leftovers. You can scale up the recipe further if your soup pot is large enough. Enjoy with toppings like crème fraîche or serve with crusty bread. Get the Recipe Instant Pot Vegan Ratatouille This simple, easy ratatouille recipe is ready in less than 30 minutes thanks to pressure cooking in an Instant Pot. For less soupy results, add 5-minutes of sautéing at the end with the Instant Pot lid off. Get the Recipe Similar recipes you will loveCantonese shrimp with lobster sauce and Shanghai bok choy With a few shortcuts, this simple recipe gets even easier and accommodates people who don't eat pork. Enjoy it for a weeknight dinner over rice or noodles. You'll love the fragrant aroma. Serve with sliced green onions. Get the Recipe Crustless pink oyster mushroom quiche with bacon and shallots This crustless quiche uses oyster mushrooms with aromatics to deliver a simple and flavorful dish. No need for an oven, you can make this quiche entirely on the stovetop. Customize the quiche with your favorite fillings. Get the Recipe Garlic Shrimp and Scrambled Eggs with Zucchini Noodles Inspired by Shanghai egg and shrimp stirfry, this shrimp and scrambled egg dish is accompanied by extra garlic to add flavor. The zucchini noodles keep you full longer. Get the Recipe READ NEXT: Silky Homemade Pork and Shrimp Wonton Soup Your Friends Will Love How long do I broil my salmon for?Brush the grill with oil to prevent sticking. Place salmon skin-side up and close the grill lid. Grill salmon for 6-8 minutes. Carefully flip the salmon and cook for another 6-8 minutes until the salmon is just cooked through and flakes easily.
How do you know when broiled salmon is done?The easiest way to see if your salmon has finished cooking is to gently press down on the top of the fillet with a fork or your finger. If the flesh of the salmon flakes—meaning, it separates easily along the white lines that run across the fillet (strips of fish fat)—it's finished cooking. Take it off of the heat!
Is it better to broil or bake salmon?Broiled salmon gets crispier on top than baked salmon, since the salmon is positioned closer to the oven's upper heating element, and that heating element is intense. Broiled salmon cooks fillets more quickly. A 6-ounce portion of salmon needs to broil for 7 to 9 minutes only (check it at 6 minutes, just to be safe).
How long does salmon take to cook at 450?Preheat the oven to 450 degrees F. Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 12 to 15 minutes.
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How long to broil salmon at 500
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