Mom's Best Recipes
Recipe

Broiled Salmon

Fast, flaky salmon with crisp edges and a punchy lemon garlic butter. A no-drama dinner that tastes restaurant-level.

Author By Matt Campbell
4.8
A plated broiled salmon fillet with crisp edges, topped with melted lemon garlic butter and chopped parsley, served with a lemon wedge on a simple white plate on a warm kitchen table
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Broiled salmon is my favorite kind of kitchen magic: you season it, you slide it under a screaming-hot broiler, and a few minutes later you have crisp edges, a juicy center, and that slightly smoky, roasted vibe without firing up the grill.

This version leans into my love language: bright sauce, cozy simplicity, and just enough sizzle to make you feel like you did something impressive on a Tuesday. We finish with a quick lemon garlic butter that melts into all the broiler-crisped nooks. Taste as you go. If you "accidentally" eat a corner piece straight off the pan, I support you.

Raw salmon fillets arranged on a foil lined sheet pan with small bowls of salt, pepper, paprika, lemon, butter, and minced garlic on a kitchen counter

Why It Works

  • Crisp top, tender middle: The broiler cooks from the top down, so you get browned edges fast without drying out the center.
  • Big flavor with small effort: A simple spice rub plus lemon garlic butter tastes like you planned ahead.
  • Built-in flexibility: Works with most salmon cuts and thicknesses. You can scale up for a family dinner or down for a solo plate.
  • Easy cleanup: Foil on the pan means you are done in minutes, not later tonight.

Pairs Well With

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Storage Tips

Refrigerate: Cool salmon completely, then store in an airtight container for up to 3 days.

Reheat (best method): Warm gently so it stays flaky. Use a 275°F oven for 10 to 15 minutes, or until just warmed through. If you microwave, do 50 percent power in short bursts.

Eat it cold: Leftover broiled salmon is fantastic flaked into a salad, tucked into a rice bowl, or smashed into a quick salmon salad with mayo, lemon, and herbs.

Freeze: You can freeze cooked salmon up to 2 months, but the texture softens. Wrap tightly, then thaw overnight in the fridge.

Common Questions

How long do you broil salmon?

Most fillets broil in 6 to 10 minutes with the rack about 6 inches from the heat. As a rough anchor, a 1-inch-thick fillet is usually in that range, while thicker pieces can take longer. Start checking early because broilers vary a lot.

What temperature should salmon be cooked to?

The FDA recommendation is 145°F in the thickest part. For a juicier, slightly softer texture, many cooks pull it around 125 to 135°F and let carryover heat finish the job. Food safety note: If you are pregnant, immunocompromised, serving young kids, or just prefer the safest route, stick with 145°F.

Should I broil salmon on high or low?

High gives you better browning and crisp edges. If your broiler runs aggressive or your salmon is very close to the element, use low and add a minute or two.

Do I need to flip salmon when broiling?

Nope. Broiling is top-down heat, so flipping is unnecessary and can break the fish. Keep it skin-side down if it has skin.

Can I broil frozen salmon?

It is doable, but not ideal for texture and browning. For best results, thaw in the fridge overnight. If cooking from frozen, add time and expect less crisping.

How do I keep salmon from sticking?

Line your sheet pan with foil, then lightly oil the foil. If your salmon has skin, that also helps create a natural barrier.

I love cooking, but I love eating well on a regular weeknight even more. Broiled salmon is one of those moves that feels like a cheat code. It is the dish I make when I want something that tastes clean and bold, but I do not want a sink full of pans or a complicated plan. Plus, the broiler gives you that crisp-edged payoff that makes fish feel exciting, not like a responsible chore.