It’s as simple as can be: brush the fish with a simple mixture of olive oil and spices, and then broil it for eight minutes. The salmon comes out perfectly cooked! Whenever I want to make something quick for dinner, I default to one of my trusted salmon recipes, such as baked salmon, salmon steak, blackened salmon, and Asian salmon. This broiled salmon is especially good. It’s one of my go-to weeknight dinners because it’s incredibly quick - broiling is faster and easier than baking or pan-frying. I also like broiling because it caramelizes the spices on top of the salmon, bringing out their flavor. It also keeps the salmon juicy.
Recipe Card
Salmon fillets: I use skin-on fillets. In my opinion, the skin is the best part of the fish! The skin also helps prevent the fish from drying out. Olive oil: I use extra-virgin olive oil, a delicious and stable oil. If you worry about its smoke point, use melted ghee or avocado oil. To season: Kosher salt, black pepper, garlic powder, and chili powder (the secret ingredient!).
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. 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. It’s also good with other make-ahead salads, such as cherry tomato salad (as shown in the photo below), asparagus salad, and creamy cucumber salad. Here’s a recent salad I made with mixed greens, cucumber, radishes, cherry tomatoes, and leftover broiled salmon. I dressed the salad with ranch dressing.
