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.
20ouncesskin-on salmon filletscut across the thickest part of the salmon
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 cook, swirling the pan, until butter is melted. 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.
Season salmon with salt and pepper. Arrange salmon skin-side down on prepared baking sheet. Drizzle butter mixture evenly over the top of each salmon fillet.
Broil salmon for 5 minutes or until the salmon turns opaque and flakes easily when tested with a fork.
Uncooked salmoncan 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.