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This broiled salmon recipe is made with fresh salmon fillets lightly coated with olive oil and a very simple fish seasoning. 5-minute prep and the quickest cooking method makes this a dinner win. Once you know how to broil salmon, you might not use any other method.
Are you overcooking your salmon?
I didn't like salmon for the longest time. Every time I cooked it, I could never appreciate the flavor or texture, and I couldn't make myself enjoy it. Guess what? Once I learned how to broil salmon, I realized I had been overcooking it all along – and now I get excited about salmon dinner!
Here's why this recipe works. Cooked salmon can (and should) be juicy, flaky, and never dry. The broiling method causes the fish to cook so quickly under intense heat that it doesn't have time to lose moisture. Makes sense, right?
Of course you can achieve juicy, delicious results with other methods – air fryer salmon is a close favorite to broiling. But, if that's not an option, try this broiled salmon recipe and change your mind about salmon for good.
Broiled salmon ingredients
Ingredient amounts are included in the printable recipe below.
- fresh salmon fillets - I used frozen wild skin-on sockeye for this blog post
- olive oil - or preferred oil
- salt, pepper, and garlic granules - or any seasoning blend such as Cajun seasoning, Italian seasoning, or Blackening seasoning.
How to broil salmon
Full recipe instructions are in the printable recipe below.
Step 1: (optional) Let salmon fillets rest (temper) about 20 minutes at room temperature. This helps them broil more uniformly and efficiently.
Step 2: Adjust oven rack 6-8 inches from the broiler and preheat broiler to high or medium high setting, depending on your oven. You want the broiler temperature to be about 500 degrees Fahrenheit when cooking salmon using this method.
Step 3: Pat salmon dry with a paper towel and place the fillets skin side down on a baking sheet. Coat fillets with olive oil, salt, pepper, and garlic powder.
Step 4: Place salmon on the baking rack and broil 7 to 10 minutes. Properly broiled salmon fillet should be opaque and flake easily with a fork.
Step 5: Allow to rest a few minutes, then serve.
There are many ways to prepare this beautiful fish and get scrumptious, juicy results. If you don't know how to cook salmon without overcooking it, broiled salmon is my recommended method, especially for beginners.
How long to cook salmon under a broiler
You'll notice that my instructions say to broil salmon for 7 to 10 minutes. If you like salmon medium-rare, take it out of the oven after seven minutes and check it. If you like it more well-done, check it after 10 minutes under the broiler. If it needs more time, pop it back under the broiler in 1-2 minute intervals and don't take your eyes off of it because it can overcook so easily.
Baked salmon or broiled. What's the difference?
Broiled salmon and baked salmon both use dry heat and are both cooked in the oven. However, broiling uses direct heat and higher heat, around 550 degrees Fahrenheit, whereas baked salmon is done at around 400 degrees Fahrenheit. As a result, broiled salmon spends less time in the oven and has less time to dry out, therefore making it more juicy and tender.
I also recommend this broiling method to busy beginner cooks because it's virtually hands-free and uses minimal cooking skills.
What temperature is salmon when it’s done?
The FDA recommends a minimum internal temperature of 145 degrees Fahrenheit for cooked salmon. I prefer juicier and more tender results of salmon when it’s medium-rare, which is closer to 125 degrees Fahrenheit.
You can measure the temperature of salmon by placing a quick-read thermometer in the thickest part immediately upon removing it from the oven.
How to know when salmon is cooked
Salmon is cooked when the flesh is opaque (no longer translucent) and “flakes” apart. Keep in mind that it will continue to cook even after it has been removed from the heat source, so it’s easy to mistake the timing and overcook it. Knowing how long to broil salmon becomes more intuitive with practice. The most effective way to know is by using a quick-read thermometer.
How to cook salmon with the skin on
When you broil salmon with the skin on, it adds great flavor to the fish and won't fall apart during transfer, just like my Chilean sea bass.
To broil salmon with the skin on, place the salmon skin-side-down on a prepared baking sheet to prevent the the skin from sticking to the baking pan. Broil salmon according to the recipe below.
Once it's cooked, the skin peels right off – much easier than when the fish is raw. You can serve salmon with the skin on or simply peel it off and discard.
Can you eat salmon skin?
There are different schools of thought about this and I invite you to do your own research. I personally don't eat salmon skin unless it's pan fried. Even then, I usually give it do the neighbor dog because she loves it more than I do.
Do you flip salmon when cooking it?
When cooking salmon in the oven, baked or broiled, there's no need to flip it. Doing so creates unnecessary steps. The beauty of baking and broiling salmon is that it's hands-free. Also, the broiler thoroughly cooks it as long as you cook it for the appropriate amount of time relative to its size.
My favorite way to serve broiled salmon is alongside sauteed asparagus or air fried asparagus. Add a smidge of pasta or sweet potatoes for a complete dinner. Other delicious side dishes include oven roasted mushrooms, macaroni salad, shaved Brussels sprout salad or lemony kale salad.
More seafood recipes
Quick and easy dinner entrees
- Juicy Oven Baked Chicken Thighs
- Easy Baked Chicken Legs
- Air Fryer Pork Tenderloin
- Air Fryer Chicken Drumsticks
Juicy Broiled Salmon Recipe
- 2 (6 ounce) Salmon Fillets skin-on or off, bones removed
- ½ teaspoon Extra Virgin Olive Oil
- pinch Sea Salt
- pinch Black Pepper
- pinch Garlic Powder
- cooking spray
- paper towel
- fish spatula to transfer cooked salmon
- Position oven rack 8” from broiler. Preheat broiler to HIGH. Coat baking sheet with cooking spray.
- Pat SALMON dry with a paper towel and place skin side down on the baking pan.
- Coat salmon with OLIVE OIL, SALT, PEPPER, and GARLIC POWDER.
- Broil salmon 7-10 minutes, or until the flesh is opaque and flakes easily with a fork *see recipe note
- Transfer salmon to a plate and serve warm.
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- Salmon thickness varies, which affects the degree of doneness in the given broiling time. If your salmon needs more time under the broiler, go for it! (I personally like mine med-rare, but you might like well-done).
- Skin-on or skinless salmon will work for this recipe.
- We often use wild Sockeye salmon fillets for this recipe, but any type of salmon filet can be broiled
- I’ve broiled a whole side of salmon using this exact recipe. It required a few more minutes under the broiler and I used the same techniques as I use with the smaller fillets.
- For even heating, always line up salmon fillets directly under the broiler flame.