Broiled Salmon Recipe – Naturally delicious salmon ramped up with a delectable mustard butter sauce is broiled for a fork-tender treat. Healthy eating has never been this delicious! And, like most fish, it cooks up quickly for a perfect busy weeknight meal!
This incredibly simple broiled salmon recipe is your canvas for serving a luscious meal. And it’s really easy even for beginning cooks. So when life hits you hard, take a break with fast and easy deliciousness that’s good for you, too.
And it’s not just about fast and healthy. Broiled salmon is one of my family’s most requested dinner specialties. That tells me I got this recipe down right.😍
Why Broiling Makes Great Salmon
Of all the methods we can use for cooking salmon, broiling has to be close to the top. I’m not going to lie; grilling is still my passion. However, time and the weather sometimes get in the way. Broiling to the rescue!
Broiling uses radiant high heat directly above the food. That creates a textured crust similar to grilling. And since the heat is so high, it really speeds up the cooking time.
Recipe Ingredients
- Salmon Fillets – Fresh or frozen salmon works great for this recipe. And don’t feel bad if you don’t have salmon because any firm-fleshed fish tastes fantastic with this recipe.
- Mustard Sauce – Garlic, thyme, rosemary, mustard, lemon juice, and salt and pepper to taste kick up this broiled salmon more than a notch. But if you have another favorite sauce, feel free to use it instead.
How to Broil Salmon
- Make the Mustard Sauce – In a large saucepan, melt the butter, add oil and garlic, and sauté for 30 seconds or until fragrant. Then add minced thyme and rosemary, and cook for 30 seconds to a minute. Turn off the heat, add the mustard and lemon juice. (Photos 1-4)
- Prepare to Broil – Line a heavy-rimmed baking sheet with foil or parchment paper. Use cooking spray to spray the baking sheet. Set aside.
- Season Salmon – Pat the salmon fillets dry with a paper towel. Season with salt and pepper, then place in a single layer on the baking sheet. Drizzle the butter mustard sauce over the fillets with a spoon. (Photos 5 & 6)
- Broil – Put the pan 5-6 inches from the broiler (usually the top rack). Broil for 3 minutes, then flip the fillets and baste them with butter sauce. Broil for another 3 minutes. Salmon is ready when it flakes with a fork. (Photos 7 & 8)
Recipe Variations
- Seasoning Twist: Salmon’s mild flavor makes it fun to play with different herbs and spices to give it your own jazz. Citrus, especially lemon, goes great. Creole, Italian, curry, and jerk seasonings deliver the ultimate flavor.
- Customized Seasonings: Rosemary, thyme, salt, pepper, and garlic provide aromatic goodness. And lemongrass, ginger, and garlic give it a Thai twist.
- Air Fryer Salmon Recipe: Making salmon in the air fryer is a breeze. Cooking time is about the same as broiling, and no flipping is needed when you air fry salmon. Spritz the fillets and air fryer basket with olive oil and air fry for 6-10 minutes.
- Salmon Steaks: Replace the fillets with steaks and broil them for about 10 minutes or until flakey, flipping halfway through.
Tips and Tricks
- Check for doneness with the tip of a paring knife. When the fish flakes easily with a fork, you’re ready.
- Put your oven rack about 6 inches from the broiling element for the best use of heat.
- Preheat your broiler for about 5 minutes before putting your salmon in the oven.
- If your salmon fillets have skin, broil them skin-side down for about 6 minutes, with no flipping.
Make-Ahead Instructions
While broiled salmon is best hot out of the oven, you can definitely prep it the night before. Just season it and refrigerate it in an airtight container for a stress-free dinner.
Serving and Storage Instructions
Serve this deliciousness fresh from the oven with rice or potatoes and a veggie side dish. It’s also great over a Caesar salad.
Refrigerate or freeze leftovers in a sealable, airtight container. Use leftovers in salmon croquettes or replace the tuna in a tuna salad. Salmon lasts in the fridge for 3-4 days and freezer for 2-3 months.
FAQs
That depends on you and what you like. They both have dinner on the table in record time, but broiled tends to be healthier. That said, if I don’t want to heat up the oven, pan-seared it is.
This versatile fish tastes amazing roasted (baked), grilled, poached, and baked in parchment paper. And, of course, a good stew is always a deliciously healthy choice.
When you look at undercooked salmon, it’s slightly translucent, so it needs more time to cook. If it looks opaque and flakes with the touch of a fork, say, “Yas! Ding!!!
What to Serve With Broiled Salmon
Broiled salmon pairs well with different side dishes. You can add parmesan-crusted baked asparagus to the same baking tray. Homemade garlic bread and a tossed salad are great sides. And nothing beats a lemon pound cake for dessert.
More Tasty Salmon Recipes to Try
Conclusion
Fabulous broiled salmon is more than just delicious. It’s also quick and healthy. What sides do you usually make with salmon? Let me know in the comments.😍
Watch How to Make It
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This blog post was originally published in August 2020 and has been updated with additional tips, new photos, and a video.
Easy Broiled Salmon
Ingredients
- 4 6-ounce salmon fillets
- 2 tablespoons melted butter
- 2 tablespoons cooking oil
- 1 tablespoon minced garlic
- 1-2 teaspoons fresh thyme, minced
- 1-2 teaspoons rosemary, minced
- 1 tablespoon mustard
- 1-2 tablespoons lemon juice
- salt and pepper to taste
Instructions
- In a large saucepan, melt butter, then add oil, followed by garlic. Sauté for about 30 seconds or until fragrant. Then add the minced thyme and rosemary, and cook for 30 seconds to a minute. Turn off the heat, add mustard and lemon juice.
- Preheat the broiler. Adjust your rack to the center position in your oven.
- Line a heavy-rimmed baking sheet with foil or parchment paper. Use cooking spray to spray the baking sheet. Set aside.
- Pat the salmon fillets dry with a paper towel. Salt and pepper them, then place them in a single layer on the baking sheet.
- Using a spoon, pour butter mustard sauce over the fillets. Broil for 3 minutes. Then, flip the fillets and baste them with butter sauce. Broil for another 3 minutes. Salmon is done when it is fork tender.
Tips & Notes:
- Check for doneness with the tip of a paring knife. When the fish flakes easily with a fork, you’re ready.
- Put your oven rack about 6 inches from the broiling element for the best use of heat.
- Preheat your broiler for about 5 minutes before putting your salmon in the oven.
- If your salmon fillets have skin, broil them skin-side down for about 6 minutes, with no flipping.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Maureen ODoherty says
Girl, you the best! Even better than my super duper recipe. I love salmon and you made it a decadent delight — pretty much like dessert (except for one of yours!) Thanks so much. One of the best things I’ve ever done online is sign up for your site.
ImmaculateBites says
Thank you bunches:) You made my day!
Paul says
Imma,
Are you single?
Wendy says
Hola Imma; Delicioso Salmón, fuente maravillosa de Omega 3 y siempre que venga de la pesca sostenible, lo amo. Las fotos preciosas, y súper video.
Probaré tu receta. Yó, utilizo una hierba muy mediterránea como es el “Eneldo ” eneldo -salmón, salmón -eneldo, matrimonio perfecto. Pruébalo! Es lo maaaaaaaaaas ja ja ja. Cuídate mucho. Besitos