This recipe for broiled salmon is fresh fish fillets coated in olive oil, garlic and herbs, then broiled until browned. A quick and easy dinner option that’s on the table in less than 20 minutes!
I serve salmon at least once a week, some of our favorite recipes include honey garlic salmon, pan seared salmon, and this simple yet satisfying broiled version.
My whole family enjoys salmon – it’s quick to make, loaded with nutrition and tastes great. This broiled salmon recipe doesn’t get any easier – the salmon fillets are smothered with a blend of olive oil, seasonings, garlic and herbs, then they take a quick trip through the broiler to get all browned and caramelized. This recipe is simple enough for a busy week night, yet elegant enough to serve to company!
How do you make broiled salmon?
It is amazing how quick and easy it is to make delicious broiled salmon. Simply whisk together olive oil, brown sugar, soy sauce, lemon zest, lemon juice, parsley, thyme, salt, pepper and garlic in a bowl. Place the salmon in the bowl and coat the salmon with the sauce. Put the salmon on a sheet pan and broil at 500 degrees F for 10-15 minutes until the salmon is opaque and browned on top. Remove the salmon from the oven, garnish with chopped parsley and lemon wedges and serve.
What is the best temperature to broil salmon?
The key to broiled salmon is high heat from the top of the oven to get that lovely caramelized exterior. You can broil salmon at the temperature of your oven’s broil setting. Most broilers are set at 500-550 degrees F, but if your broiler is set at 450 degrees F, that will also work. Just be sure to use a high heat for the best results.
What is the difference between broil and bake?
Broiling in its simplest form is high heat from above. Broiling activates only one heating element in an oven above the food. Broiling is great for thin meats that can cook quickly, crisping breads or toppings and melting cheese over a cooked dish. When broiling salmon, radiant heat from the top of the oven caramelizes sugars and amino acids in the salmon. The heat browns and crisps the top of the salmon unlocking the flavor.
How do you know when salmon is done?
You can tell when salmon is cooked when the flesh of the salmon goes from translucent to opaque, and the salmon flakes easily with a fork. You also want to see browning on top of the salmon to know that the flavors have been released.
Broiled salmon variations
I typically prepare this recipe as-is, but you can easily customize the flavors to your family’s tastes.
- Cilantro Lime: Use lime zest and lime juice instead of lemon, and substitute cilantro instead of thyme and parsley for a fresh and zesty flavor.
- Mexican Style: Follow the marinade recipe in my chicken burrito bowls and coat the salmon with that marinade.
- Asian Style: Use green onions instead of thyme, also add 2 teaspoons of minced ginger and 1 tablespoon of toasted sesame oil to the marinade.
This simple salmon recipe is as easy to make as it is delicious. It is sure to be a hit in your house, and it’s one of my go-to dinner options!
More great salmon recipes
- Salmon Teriyaki
- Salmon in Foil with Lemon and Dill
- Grilled Salmon with Garlic and Herbs
- Greek Salmon Salad
- Salmon Foil Packets
Broiled Salmon
Ingredients
- 4 salmon fillets 4-6 ounces each
- 4 tablespoons olive oil
- 1 1/2 tablespoons brown sugar
- 1 1/2 tablespoons soy sauce
- 1/2 teaspoon lemon zest
- 2 teaspoons lemon juice
- 2 teaspoons chopped fresh parsley plus more for garnish
- 1 1/2 teaspoons fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon minced garlic
- lemon wedges for serving
- cooking spray
Instructions
- Preheat the broiler. Coat a sheet pan with cooking spray.
- Place the olive oil, brown sugar, soy sauce, lemon zest, lemon juice, parsley, thyme, salt, pepper and garlic in a bowl. Whisk to combine.
- Add the salmon, toss to coat evenly.
- Place the salmon fillets on the prepared sheet pan.
- Broil for 10-15 minutes or until salmon is browned and opaque.
- Garnish with chopped parsley and lemon wedges, then serve.
Kathy says
I made this tonight and it was delicious. I’ll be making it again.
Dawna says
This was delicious!!
Liz says
Hi! I’m about to try this recipe. Is it okay if I use dried parsley and thyme vs fresh?
Sara says
Yes that’s fine!
Mike Huys says
I love your idea of aluminum foil over each salmon steak. I tried this recipe along with BROILED TOMATOES it taste great together.
Chelsie D. says
Does the nutritional value include the salmon, or just the marinade/glaze?
Sara says
It’s for the salmon too.
Teresa says
This was delicious!! Excellent blend of flavors and super simple!
Annie says
Fabulous recipe and easy! The salmon came out perfectly delicious!
Sandra L Belch says
How close to the broiler heat do you use for the salmon?
Sara says
About 6 inches!
Debra Marshall says
I never know whether to use the broiler on high or low…what do you recommend?
Sara says
I always use high!
Nina Greeley says
Wow — just made this and it was fabulous. So quick, easy and tasty! Only change I made was to add some lime juice as well as lemon to the sauces, and to up the herb quantities a bit. Mine was done in about 10 minutes, so you might want to check on the fish periodically while it’s cooking.. We had the fillets with braised chard and wild rice. Excellent!! Thank you so much.
Jennifer Hull says
Wow so good and easy.
Gina says
I tried this recipe for the first time tonight. Absolutely delicious! Salmon cooked perfectly and the flavors all blended well. I zested both the lemon and garlic. Definitely will make again. This is a keeper.
Mai says
This sounds amazing and Im definitely going to try it! I was just wondering though, do I place skin side down when I broil the salmon?
Sara says
Yes skin side is down!
Howard says
This simple as-is recipe has become far and away our favorite way to prepare salmon! We leave out the pepper , but the flavors of the ingredients in the sauce complement each other perfectly. 10 minutes at high broil was just right for our 8 ounce filets. When the thin ends of the filets were fully caramelized and turning dark brown, I laid squares of aluminum foil over them so that they would not burn during the couple of additional minutes that the thick ends needed to finish. Thanks for this recipe; my family loves it!
Amber Fuller says
I’m about to make this recipe today! My broiler has two settings – low and high. Which do I put it on?
Sara says
I use high broil!