How to Broil Salmon
Let me show you my way to broil salmon
Servings: 4 servings
Ingredients
- 4 fillets salmon 6 to 8 ounces each
- 3 tablespoons olive oil extra virgin
- salt & pepper to taste
- 1 lemon quartered
- 4 sprigs dill for garnishing
Instructions
Adjust the Oven Rack
- Place the top rack, so your heatproof skillet (like cast iron) is about 2 inches from the broiler for every ½-inch thickness of salmon.Tip: For 1-inch thick fillets, set the pan about 4 inches from the heat. This ensures thicker cuts cook evenly without overcooking on the outside.
Prep the Pan & the Salmon
- Drizzle some of the oil onto the pan and spread it around using the salmon fillets, skin side down. This lightly oils the pan and coats the fish's bottom side. Then brush the remaining oil over the fillets.
Season
- Sprinkle salt and pepper evenly over the fillets. You can also add other seasonings or herbs at this stage if desired.
Broil the Salmon
- Place the pan on the top rack under the broiler. Broil about 6–8 minutes per inch of thickness.Tip: If your salmon comes straight from the refrigerator, let it sit for 10–15 minutes to reach room temperature—this helps prevent uneven cooking.
Use Caution
- When removing the pan from the oven, always use an oven mitt. The pan is extremely hot.
Check for Doneness
- Look for color changes and flakiness. Salmon doesn’t flake like white fish, but the flesh should separate slightly and feel tender.
Plate & Finish
- Transfer the fillets to serving plates and drizzle a little lemon juice and extra-virgin olive oil over them.
Serve Immediately
- Normally, resting for a minute or two is ideal, but broiled salmon is best enjoyed right away while warm.