Learn how to broil salmon for an easy weeknight meal any night of the week. Using this easy cooking method and delicious dry rub results in perfectly crispy broiled salmon every time.
Crispy Broiled Salmon
Why You’ll Love This Broiled Salmon Recipe
- Quick & Easy: Salmon cooks in less than 15 minutes for an easy dinner option for any weeknight.
- Versatile: There are so many ways to season your broiled salmon. For this recipe, we use a dry rub but if you want a sauce for broiled salmon, try my Cranberry Chutney recipe.
- Great Texture: With this recipe, pan sear marinated salmon before tossing in the broiler for a crisp exterior, and a moist, tender, flaky center.
Ingredients for Broiled Salmon
Learning how to broil salmon is so simple. The dry rub is a combination of pantry staples and is easily adaptable depending on what you have in your kitchen.
- Crispy Broiled Salmon
- Why You’ll Love This Broiled Salmon Recipe
- Ingredients for Broiled Salmon
- How to Broil Salmon
- How Long to Broil Salmon
- Tips for the Best Broiled Salmon
- Frequently Asked Questions
- How to Broil Salmon
- Salmon filet: Save money by purchasing a large salmon filet and chopping it into individual servings.
- Dry rub: I use a blend of garlic powder, onion powder, coriander, cayenne pepper, ground mustard (or mustard powder), salt, parsley flakes, and paprika.
- Lime juice: Use this citrus fruit to form a paste that doubles as a marinade.
- Olive oil: You need oil to pan sear the salmon before broiling it.
See recipe card for quantities.
How to Broil Salmon
Make Salmon Dry Rub
I love to use a dry rub on oven broiled salmon because it sticks to the fish better than fresh herbs or green seasoning. The flavor of my salmon varies depending on my mood. I just grab a bunch of pantry staples (spices you typically have in your pantry), mix them, and season my salmon, but the combination shared here is my favorite. Adding the spices to a ziplock bag also works well.
Step-by-Step Recipe Guide
Over the years I learned that seasoning the whole filet and then cutting it up works well and saves time because don’t need to season each individual piece. I also love the flavor of fresh lime juice on fish.
It takes me right back to my grandmother Evelyn’s yard with the big lime tree in the center of the walkway. The limes on that tree had a really tough and bumpy skin but the juice was potent. When added to fish it created this bright fresh flavor that was unmatched so naturally I am always chasing that flavor when I make fish. Lemon also works well with this dish if you prefer the flavor of lemon over lime.
Slicing the Salmon into Perfect Portions
After adding the dry rub and seasoning, I cut my salmon filet into 7-8 slices based on the needed portions. A really sharp knife is perfect for making clean cuts through the flesh and skin.
Broiling the Salmon
Although this recipe is called oven broiled salmon, I love to sear my salmon on the stove top before adding it to the broiler. This helps the salmon achieve that flavor-packed dark golden crust where the dry rub sears onto the flesh.
Of course, you can just place your fish skin side up on a sheet pan and stick it in the broiler without searing first and it will still be a tasty piece of fish, but where is the fun in that? Be sure to use a skillet that is large enough for all of the fish or use two skillets if necessary. This is the skillet I have and love. it is pretty large.
After pan searing the salmon for about 4 minutes, I stick it in the oven and broil for another 6 to 8 minutes, then remove from the heat and let it rest for another 2 minutes before serving. Remember that your skillet (including the handle) will be very hot. Always use oven mittens when grabbing the skillet.
How Long to Broil Salmon
The amount of time it takes to broil salmon depends on the thickness of the filet. As a general guideline, you can broil salmon for about 4-6 minutes per half-inch of thickness. Always add the fish to a preheated oven so it begins to cook immediately and evenly.
On average, it takes about 7-10 minutes to broil salmon.
Store broiled salmon in an airtight container in the fridge for up to 4 days. For longer storage, freeze them for up to 3 months. Thaw the filets overnight in the fridge.
To reheat, cover them with aluminum foil and warm them up in the oven or air fryer. You can also eat them cold from the fridge, adding them to pasta or salad.
Tips for the Best Broiled Salmon
- Watch the salmon closely as it broils because it can easily burn. If it seems to be browning too quickly, take it out of the oven or place the pan on a lower rack.
- Keep the salmon skin on while cooking. It helps the filet retain moisture and it’s always easier to remove once the fish is cooked.
- There is no need to flip the salmon as it broils.
- The salmon is done when the filet easily flakes when pierced with a fork.
Frequently Asked Questions
Broiling is the quicker cooking method that results in a crispier salmon.
Broiling salmon is the easiest and quickest way to cook salmon.
Although you can cook frozen salmon, it’s generally recommended to thaw salmon before broiling. Thawing ensures more even cooking and helps prevent the salmon from being overcooked on the outside while still being undercooked on the inside.
How to Broil Salmon
- Large Skillet
- 2 lbs salmon filet
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 teaspoon coriander
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground mustard or mustard powder
- 1 teaspoon salt
- 1 teaspoon parsley flakes
- 1/2 teaspoon paprika
- 1 lime juice
- 2 tablespoons of olive oil
- Combine garlic powder, onion powder, parsley flakes, coriander, cayenne pepper, ground mustard, salt and paprika in a bowl, mix together well to form a dry rub and set aside.
- Then squeeze 1/2 lime juice over the flesh side of the filet.
- Next, add the mixed dry rub liberally over the flesh side of the filet making sure that it is evenly covered.
- Once the flesh side is covered with seasoning squeeze the remaining lime juice over the fish and rub into the seasoning creating a sort of paste with dry rub.
- Next cut the fish into 7 or 8 pieces.
- Allow to marinate for at least 30 minutes. May even wrap with plastic wrap and let marinate in the refrigerator overnight.
- Preheat your oven to broil or 500°F.
- Then heat up 2 tablespoons of olive oil in a large oven safe skillet on medium heat.
- When the oil is hot add the fish flesh side down to the pan.
- Sear for 4 minutes or until the salmon flesh is golden brown.
- Place pan on the top rack at the highest notch (as long as pan fits and is not toughing the heating mechanism in the oven).
- Broil for 8 minutes. Then remove from the oven.
- Let rest for 2 minutes before serving.
The information listed in the recipe card is an estimate provided by an online nutrition tool. The tool evaluates ingredient names and amounts then makes calculations based on the number of servings listed for the recipe. It is provided as a general guideline and not as a precise calculation. For precise nutrition information please feel free to add the ingredients to your preferred nutrition calculator or consult a doctor or licensed nutritionist.