Easy Broiled Salmon

This easy broiled salmon is ready in 15 minutes, making it perfect for a weeknight dinner. It's wonderfully juicy and flavorful!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 371kcal

4 salmon fillets 6 ounces each, 1-inch thick, pin bones removed
4 tablespoons olive oil extra-virgin
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon chili powder
2 tablespoons parsley chopped, for garnish

Set an oven rack six inches below the broiler element (not directly below). Preheat the broiler to high (500°F). Pat the salmon fillets dry with paper towels.
In a small bowl, use a fork to mix the olive oil, kosher salt, black pepper, garlic powder, and chili powder. Mix well until fully combined.
Place the salmon fillets on a cutting board or another work surface. Use a pastry brush to coat them on both sides with the olive oil and spice mixture.
Arrange the salmon, skin side down, in a single layer in a rimmed broiler-safe pan. I like to use a 12-inch well-seasoned cast iron skillet. If using a sheet pan, you can line it with nonstick foil for easy cleanup.
Broil the salmon until it reaches an internal temperature of 145°F, about 8 minutes. Check on it after about 5 minutes. If it’s darkening too much on top, loosely cover it with foil and keep broiling it until it’s cooked through.
Remove the salmon from the oven, garnish it with chopped parsley if desired, and serve.

I use extra-virgin olive oil, a delicious and stable oil. You can replace it with melted ghee or avocado oil.
I use skin-on fillets. The skin is the best part of the fish! It also helps prevent the fish from drying out.
There's no need to flip the fish midway through cooking. However, the skin doesn’t get crispy using this method. The best way to get crispy skin is to make pan-fried salmon. Alternatively, you can broil the fish for 4 minutes skin-side down, flip it, and broil it for 4 more minutes skin-side up.
This recipe works with 1-inch-thick salmon fillets. If your salmon fillets are thin, broil them 6 inches below the heating element for just 4 minutes.
I like to use a well-seasoned cast-iron skillet. It’s broiler-safe, and being well-seasoned, it’s nonstick, ensuring the salmon can be released easily when done.
You can keep the leftovers in an airtight container in the fridge for up to 3 days. They dry out and taste fishy when reheated, so the next day for lunch, I remove the skin, flake or cube them cold, and mix them into a salad.