How to Broil Salmon

Make Salmon Dry Rub

side by side images of a small bowl filled with spices for salmon dry rub, before and after mixing

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

applying dry rub to salmon filet before broiling

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.

raw, seasoned salmon filet on a cutting board

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

salmon filets being pan seared flesh side down

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.

broiled salmon filets on a bed of celery

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.

Storage

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

Is it better to bake or broil salmon?

Broiling is the quicker cooking method that results in a crispier salmon.

What is the best method to cook salmon?

Broiling salmon is the easiest and quickest way to cook salmon.

Do you have to thaw salmon before broiling?

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.