Broiled King Salmon Recipe

Preheat broiler

Position an oven rack so the top of the salmon will be 4–6 inches from the broiler element. Preheat the broiler on high for 5–10 minutes so it reaches full heat.

Line a rimmed baking sheet with foil for easy cleanup. Brush or rub the foil lightly with 1 teaspoon olive oil to prevent sticking, or place a lightly oiled wire rack inside the sheet if you prefer air circulation beneath the fish.

Pat the salmon fillet dry with paper towels. This removes surface moisture so the top crisps and browns under the broiler.

Place the salmon skin-side down on the prepared sheet. Drizzle or brush the flesh with the remaining 2/3 tablespoon olive oil so it is lightly coated (use entire 1 tablespoon total). Sprinkle 1 teaspoon kosher salt evenly over the top and 1 teaspoon freshly ground black pepper. Squeeze the juice of half a lemon over the fillet, discarding seeds.

Let the seasoned salmon rest at room temperature for 10 minutes. This helps the fillet cook more evenly under the broiler.

Place the baking sheet on the preheated rack directly beneath the broiler. Broil the salmon, uncovered, for 6–10 minutes depending on thickness: roughly 6–7 minutes for a 1-inch-thick fillet, 8–10 minutes for 1½–2 inches. Do not flip.

Watch the fish in the last 1–2 minutes so the top does not burn. The salmon is done when the top is lightly browned and the flesh flakes easily with a fork but still looks moist and translucent in the thickest part. Internal temperature should read 125–130°F (52–54°C) for medium-rare to medium; 140°F (60°C) for well done.

Remove the salmon from the oven and let rest on the sheet for 2 minutes. If using, brush the top lightly with 1 teaspoon melted butter and sprinkle 1 teaspoon chopped fresh dill for flavor and gloss.

Transfer the fillet to a serving plate or portion into servings. Serve with lemon wedges (approximately 2 wedges) to squeeze over the fish at the table.