Broiled salmon is one of the quickest and tastiest recipes you can make for dinner. The superb seasoning combination of basil, lime and chili pepper make a sweet, savory and citrusy taste that is a perfect balance for the rich salmon.
💭 Why You'll Like This
- So Easy. Only 5 ingredients and few simple steps to exquisitely broiled salmon.
- Super Fast. The broiled salmon is ready in under 15 minutes.
- Healthy. Salmon is an excellent source of protein. Broiled salmon is rich in Omega 3s, vitamins, minerals, and antioxidants.
- Easily Scalable. The serving size of this broiled salmon recipe can be easily decreased to 1 or increased to multiple servings.
Salmon is a nutritional powerhouse, packed with healthy fat like omega-3 fatty acids. This easy broiled salmon recipe is not only a tasty way to enjoy this fish but also for quick weeknight dinners. The crispy skin adds a delightful crunch to every bite, making it a favorite way to cook salmon in our kitchen.
- Skin-on Salmon Fillets: The skin serves as a natural barrier, protecting the flesh from direct heat and ensuring the salmon cooks evenly. Plus, when broiled, it turns results in crispy salmon skin.
- Unsalted Butter: Butter, when melted, adds richness to the dish and complements the salmon's flavor.
- Olive oil: Oil protects the salmon from drying out. Along with the butter, it helps the skin crisp very nicely.
- Basil: Fresh basil lends a pleasant herby aroma and Mediterranean flavor to the butter mixture.
- Lime Zest: Lime zest brings a zesty, citrusy punch to the dish.
- Red Chili Flakes: A touch of red chili flakes provides a gentle, warming kick without overwhelming the palate.
- Kosher Salt and Freshly Ground Black Pepper: These pantry staples are essential for seasoning.
- Lemon Wedges: A classic accompaniment to fish, the lemon juice adds a nice acidic finish to the rich fish.
🥘 Ingredient substitutions
For the best way to choose fresh salmon fillets, such as Pacific vs Atlantic salmon, or farm-raised salmon, your best resource is to check the Monterey Bay Aquarium Seafood Watch for safe and sustainable salmon sources.
Use lemon zest in place of the lime zest.
🔪 How to Broil Salmon
Cooking salmon with crispy skin is easy, and the easiest way to do that is by broiling. The broiling method brings out the best results. Here's how to do it:
- Prep: Start by positioning your oven rack about 6 inches below the top of the oven. Preheat the broiler and line a baking sheet with aluminum foil for easy cleanup and to prevent sticking.
- Make the Basil-Lime Butter: In a small saucepan over low heat, add the oil and melt the unsalted butter. Add a pinch of red chili flakes and stir for about a minute until fragrant. Remove from heat and mix in the lime zest and thinly sliced basil. Set this flavorful butter aside.
- Season the Salmon: Sprinkle kosher salt and freshly ground black pepper over the salmon filets. Place them skin-side down on the prepared baking sheet.
- Butter it Up: Drizzle the basil-lime butter evenly over the top of each salmon fillet. The butter not only adds flavor but also helps achieve that golden crust on the skin.
- Broil to Perfection: Slide the baking sheet under the broiler and let the intense heat do its magic. Broil the salmon for about 5 minutes or until it turns opaque and flakes easily when tested with a fork. The best way to test for doneness, is to insert a thermometer into the thickest part of the piece of salmon. Keep an eye on it; salmon cooks fast under high heat.
- Serve: Once your salmon is perfectly cooked with crispy skin, serve it hot and enjoy.
💭 Cook's Tips
- Use a meat thermometer to check the internal temperature of the salmon. It should reach 145 degrees Fahrenheit for safe consumption.
- When broiling, keep the salmon about 6 inches away from the broiler's heating element for even cooking.
- To achieve the crispiest skin, make sure the skin is dry before seasoning by patting it with a paper towel.
- Air Fryer Salmon: If you have an air fryer, you can achieve a similarly crispy skin by cooking the salmon in it. Just follow the same seasoning and butter steps and air fry at a high temperature.
- Flavorful Marinade: Experiment with different marinades like lemon pepper seasoning, garlic powder, or a mixture of brown sugar and maple syrup to give your salmon a unique twist. You can also use lemon zest in place of the lime zest.
💭 More Tips
- Make sure your salmon fillets are evenly sized. When they are evenly thick, they will get done at the same time. Avoid cuts from nearer the tail as these are thinner.
- When broiling salmon, you need to watch the broiling time closely so your salmon doesn't burn or get over cooked.
- Always zest the lime before juicing. After zesting, you can squeeze the lime juice. You will get about 2 tablespoons of lime juice from your lime. Lime juice can be refrigerated in an airtight container for up to 7 days.
- Know your salt. We prefer kosher salt. The coarse grains of kosher salt compared to fine table salt are suited for seasoning foods to taste. It is easier to sprinkle with your fingers and dissolves more quickly. But even kosher salt brands vary, so test them first.
Uncooked salmon can be stored in the refrigerator for up to 2 days or frozen up to 8 months.
Leftover broiled salmon can be refrigerated up to 4 days or frozen for up to 3 months.
To thaw frozen salmon place them in the refrigerator overnight. Alternatively, you can put the fillets in a resealable plastic bag (such as Ziploc) and place them in a bowl of ice cold water in the sink. Drizzle cold water from the tap over the salmon until thawed.
🍽 Serving Suggestions
- Sautéed Broccoli with Garlic (5 Ingredients)
- Easy Sautéed Green Beans with Brown Butter and Almonds
- Easy Oven Roasted Asparagus
- Instant Pot Risotto - Perfect Every Time
There you have it, an easy broiled salmon recipe that's a perfect addition to your weeknight dinner rotation. Enjoy the crispy skin and the delightful blend of flavors in this simple salmon recipe.
Frequently Asked Questions
For a quicker, crispy result, broiling is the way to go. Baking works too, but broiling gives a nice sear on top.
Broil fish with the skin side down for a crispy finish. It protects the delicate flesh while giving a nice texture.
Yes, leaving the skin on while cooking helps keep the salmon moist and adds flavor. You can remove it easily after cooking.
Both methods work well, but broiling gives a slightly healthier option as it uses less oil. Pan frying can give a nice crust if that's what you're after.
To get crispy skin when broiling fish, ensure it's dry, lightly oil the skin, place it close to the broiler, and watch closely to prevent burning.
Easy Broiled Salmon With Crispy Skin
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 tablespoons thinly sliced basil
- 2 teaspoons lime zest
- ½ teaspoon red chili flakes
- Kosher salt and freshly ground black pepper
- 20 ounces skin-on salmon fillets cut across the thickest part of the salmon
- Lemon, cut into wedges optional
- Position an oven rack 6 inches below the top of the oven. Preheat the broiler. Line a rimmed baking sheet with foil and set aside.
- In a small saucepan over medium-low heat, add the butter and olive oil and cook, swirling the pan, until butter is melted and bubbly. Add red-pepper flakes and cook, stirring, for 1 minute or until fragrant. Remove from the heat. Stir in lime zest and basil. Set aside.
- Place salmon fillets, skin side up, on the prepared baking sheet. Brush lightly with some of the butter mixture. Season salmon with salt and pepper. Turn the salmon over. Drizzle butter mixture evenly over the top of each salmon fillet. Season with salt and pepper.
- Broil salmon for 5 minutes or until the salmon turns opaque and flakes easily when tested with a fork.
- Serve with lemon wedges if using.
Cook's Tips- Use a meat thermometer to check the internal temperature of the salmon. It should reach 145 degrees Fahrenheit for safe consumption. - When broiling, keep the salmon about 6 inches away from the broiler's heating element for even cooking. - To achieve the crispiest skin, make sure the skin is dry before seasoning by patting it with a paper towel.
- Uncooked salmon can be stored in the refrigerator for up to 2 days or frozen up to 8 months.
Leftover broiled salmon can be refrigerated up to 4 days or frozen for up to 3 months.
- To thaw frozen salmon place them in the refrigerator overnight. Alternatively, you can put the fillets in a resealable plastic bag (such as Ziploc) and place them in a bowl of ice cold water in the sink. Drizzle cold water from the tap over the salmon until thawed.