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closeup of broiled salmon pieces

Easy Broiled Salmon With Crispy Skin

Course: Main
Cuisine: American
Keyword: Easy, Healthy
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Calories: 365kcal
Author: Marilyn
Broiled salmon is seasoned with basil, lime zest and red chili flakes for delightful balance of sweet, savory and citrus. This salmon dinner is so fast and easy to make, you'll be making this stellar recipe again and again.
Print Recipe


  • 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.


Calories: 365kcal | Carbohydrates: 0.3g | Protein: 28g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 108mg | Sodium: 68mg | Potassium: 707mg | Fiber: 0.1g | Sugar: 0.05g | Vitamin A: 534IU | Vitamin C: 0.5mg | Calcium: 23mg | Iron: 1mg