Broiled Salmon Recipe
Make Broiled Salmon Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salmon
Broil Glaze
Finishing & Garnish
Method
Salmon
- 1
Prepare fillets
Pat the salmon fillets dry with paper towels. Trim any ragged edges. Place the fillets skin-side down on a rimmed baking sheet lined with foil or a lightly oiled broiler pan, leaving at least 1 inch between pieces.
- 2
Season the flesh side of each fillet evenly with coarse salt and freshly ground black pepper. Do not salt the skin side.
Broil Glaze
- 3
Make glaze
In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, Dijon mustard, honey, minced garlic, and smoked paprika until smooth and emulsified.
- 4
Brush or spoon about half of the glaze evenly over the flesh side of each salmon fillet, reserving the rest for finishing. Let the glazed fillets sit at room temperature for 10 minutes while you preheat the broiler.
Broiling
- 5
Position an oven rack so the top of the salmon will sit 4–6 inches from the broiler element. Preheat the broiler on high for 5 minutes.
- 6
Place the baking sheet with the salmon under the broiler. Broil for 6–8 minutes, depending on thickness: about 6 minutes for 1-inch-thick fillets, up to 8 minutes for 1¾-inch fillets. Do not flip. Watch closely; the glaze should caramelize and the surface should develop light browning and slight char spots.
- 7
Check doneness by inserting the tip of a small knife into the thickest part of a fillet and gently twisting: the salmon should flake easily and be opaque except for a slightly translucent center (target internal temp 125–130°F / 52–54°C for medium). If underdone, broil in additional 30-second to 1-minute intervals.
Finishing & Serve
- 8
Remove the salmon from the oven. Immediately brush the reserved glaze over the hot fillets, then dot each fillet with about 1/4 tablespoon of unsalted butter so it melts over the top.
- 9
Sprinkle chopped fresh parsley evenly over the salmon. Transfer fillets to serving plates or a warmed platter and serve with lemon wedges on the side for squeezing.
- 10
Optional: For extra crisp skin, if you prefer, run under a very hot broiler for 30 seconds before removing, or sear skin-side down in a hot skillet for 1–2 minutes before broiling (if doing this adjust broiling time accordingly).