Broiled Atlantic Salmon Recipe

Preheat and prepare

Position an oven rack 6–8 inches from the broiler element and preheat the broiler to high. Line a rimmed baking sheet with foil for easy cleanup and brush or spray lightly with oil.

Season fillets

Pat the salmon fillets dry with paper towels. Rub each fillet lightly with olive oil, then sprinkle evenly with kosher salt, black pepper, and lemon zest. Place fillets skin-side down on the prepared baking sheet, leaving a little space between pieces.

Broil salmon

Slide the baking sheet under the preheated broiler. Broil until the top is golden and the flesh is just cooked through, 6–10 minutes depending on thickness (about 8 minutes for 1-inch-thick fillets). The internal temperature should reach 125–130°F (52–54°C) for medium; remove earlier for rarer or cook a minute longer for well-done. Watch closely to prevent burning.

Rest

Remove the salmon from the oven and let rest 2–3 minutes; carryover heat will finish cooking and juices will redistribute.

Combine base ingredients

While the broiler is heating (or while the salmon rests), in a small bowl whisk together mayonnaise and Greek yogurt until smooth.

Add flavorings

Stir in lemon juice, lemon zest, minced garlic, Dijon mustard, and honey (if using). Mix in chopped dill, parsley, and chives.

Season and adjust

Season the sauce with salt and black pepper. If the sauce is too thick, whisk in up to 1 tablespoon cold water to reach a creamy, pourable consistency. Taste and adjust lemon, salt, or herbs as desired. Refrigerate briefly if made ahead; bring to cool room temperature before serving if chilled.

Place each broiled salmon fillet on a plate, spoon 2–3 tablespoons of the creamy lemon herb sauce over or beside each fillet, and garnish with lemon wedges and extra chopped herbs. Serve immediately.