Juicy Broiled Salmon Recipe

Ingredients

• 2 (170 g each; 6 oz each)salmon fillets, skin on or off, bones removed
• ½ teaspoon (2.5 ml)extra-virgin olive oil
• A pinchsalt
• A pinchblack pepper
• A pinchgarlic powder
• As neededcooking spray

Instructions

1. 1

   Heat the grill

   Position the oven rack 20 cm (8 in) from the grill and preheat the grill to high. Coat a baking sheet with cooking spray.

2. 2

   Dry the salmon

   Pat the salmon dry with kitchen paper and place it on the baking sheet, skin-side down.

3. 3

   Season the fillets

   Coat the salmon with the olive oil, salt, pepper and garlic powder.

4. 4

   Broil the salmon

   Grill for 7–10 minutes, or until the flesh is opaque and flakes easily with a fork.

5. 5

   Serve warm

   Transfer the salmon to a plate and serve while warm.

What is broiled salmon?

Broiled salmon is fish cooked close to a strong overhead heat, a straightforward method used in American home cooking. The quick cooking time makes it convenient for a simple dinner.

This version keeps the seasoning restrained, so the salmon remains the focus. A short cook under high heat helps the surface cook quickly while the centre stays tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 259 calories, 34g protein, 5g carbs, 13g fat.

The salmon supplies most of the protein and fat, while the small amount of olive oil adds some more fat. The listed carbohydrates are minimal; serve the fillet with vegetables and a portion of potatoes or rice for a more complete plate.

Choosing and preparing the salmon

Fillets: The recipe uses two 170 g (6 oz) portions, with the skin either on or off. Remove any bones before cooking.

Dry surface: Pat the fillets dry before seasoning. This helps the oil and seasonings coat the fish rather than slide off.

Seasoning simply

Olive oil: A small amount coats the fish and helps the seasonings adhere. Use it sparingly, as the recipe calls for just ½ teaspoon.

Garlic and pepper: A pinch of each adds savoury flavour without masking the salmon. Add the salt evenly over both fillets.

Getting the grill setup right

Rack position: Set the rack 20 cm (8 in) from the grill before preheating. Keeping the distance consistent helps the fillets cook as intended.

Baking sheet: Coat it with cooking spray before adding the fish. Place the fillets skin-side down, whether or not the skin is still attached.

Checking for doneness

Timing: Begin checking at 7 minutes; the total cooking time is 7–10 minutes. Thicker fillets may need more time than thinner ones.

Texture: Look for opaque flesh that flakes easily when tested with a fork. Avoid relying on time alone, as fillet thickness and grill strength can vary.

What to serve with it

For a balanced plate, pair the salmon with a starchy side such as potatoes or rice and a generous serving of vegetables. A crisp salad or steamed greens can also keep the meal simple.

Serve the fish warm after transferring it to a plate. Prepare the sides while the grill heats so everything is ready together.

Recipe notes & tips

• Preheat the grill fully before putting in the salmon.
• Pat the fillets dry so the seasoning coats them evenly.
• Arrange the fillets skin-side down on the prepared baking sheet.
• Start checking at 7 minutes, especially if the fillets are thin.
• Use a fork to check that the flesh flakes easily before serving.

Variations

• Add lemon: Serve with lemon wedges for a bright finish.
• Use fresh garlic: Replace the garlic powder with a small amount of finely grated garlic.
• Add herbs: Sprinkle chopped dill or parsley over the salmon before serving.
• Try paprika: Add a pinch of paprika alongside the listed seasonings.
• Serve with greens: Pair the fillets with steamed broccoli or green beans.

Common mistakes to avoid

• Skipping the preheat: The cooking time depends on a hot grill, so let it reach high heat first.
• Leaving the fish wet: Excess moisture can make the seasoning slide off; pat the fillets dry.
• Using the wrong rack position: Keep the rack 20 cm (8 in) from the grill as directed.
• Overcooking the fillets: Check at 7 minutes and remove them once opaque and easily flaked.
• Forgetting the cooking spray: Coat the baking sheet before adding the salmon to help prevent sticking.

How to store

Refrigerate leftover salmon in an airtight container and use within 3 days. Reheat gently until warmed through, taking care not to cook it for too long and dry it out.

Frequently asked questions