Grilled Salmon Prove that an old recipe can learn new tricks. Crispy on top and juicy on the inside, cooking salmon under the broiler in the oven is by far one of the fastest and tastiest ways to make it.
Salmon and I are basically good friends.
It’s one of my favorite healthy proteins.
- very nutritious. Hello, omega-3, potassium and B vitamins.
- it is versatile. From Soy Ginger Salmon arrive Pesto Salmon arrive Spicy Salmonthere is a recipe for every mood.
- like any good friend, It’s there for me when I need it.
And what I need happens to be around 6:30pm every night for dinner!
I thought I’d tried cooking salmon in various ways (Foil Baked Salmon, Foil Baked Salmon, Air Fried Salmon, Pan-Fried Salmon, Salmon Salad…I’m starting to feel like a salmon version of Forrest Gump).
Then, I saw an article on Serious Eats that argued that grilled salmon is better than grilled salmon.
pant! nerve.
Haven’t these guys tried my knockout? Honey Garlic Salmon and Bourbon Salmon? ? ? I digress.
While I can’t say that grilled salmon is definitely better than grilled salmon in any situation – both are very healthy, effective and quick ways to cook mouthwatering salmon at home – grilled salmon does have some advantages we love .
- The top of the grilled salmon is crispier than the grilled salmon because the salmon is located closer to the upper heating element of the oven and the heating element is intense.
- Grilled salmon cooks the fillets faster. A 6-ounce serving of salmon only takes 7 to 9 minutes (check it at 6 minutes to be safe).
- Roasting works especially well if you like medium-rare salmon, as it quickly cooks the top before overcooking the center.
Since the broiler has high heat and is best for quick cooking, I find that broiler works best for individual salmon portions.
For most (like a whole side of salmon) I recommend 425°F Baked Salmonwhich cooks the salmon more gently and evenly.
If you want to crisp up the top, you can put it under the broiler at the end.
How to Make Baked Salmon
Whenever you cook salmon fillets, use this recipe for juicy, crispy grilled salmon.
You can season with just salt, pepper and lemon, or use our family favorite magic Salmon Seasoning.
these ingredients
- salmon. Salmon fillets are delicious, quick to cook and an excellent source of lean protein. The roasting method used in this recipe results in a soft and tasty inside and a crispy outside.
- Oil. Helps the top of the salmon crisp and brown without burning.
- seasoning. Although I like to use Homemade Salmon Seasoning, you can substitute any store-bought or homemade seasoning you like. A few options are reserved for emergencies.
direction
- Place salmon fillets skin-side down in a baking sheet lined with aluminum foil.
- Add oil and seasonings.
- Bake salmon portions for 7 to 9 minutes. Take a few minutes to rest, then go!
storage tips
- storage. Refrigerate salmon in an airtight storage container for up to 2 days.
- reheat. Gently reheat leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
- freeze. Freeze salmon in an airtight, freezer storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Meal Prep Tips
Prepare your seasonings up to a few months in advance. Store in an airtight container at room temperature until you’re ready to finish the recipe.
remaining ideas
Cut the leftover grilled salmon into small pieces and replace with the salmon in this one Salmon Spaghetti recipe.
what to serve with grilled salmon
Recommended tools for making this recipe
Just call me broiler baby.
Frequently Asked Questions
No, this recipe does not require turning the salmon over. Keeping the skin side down allows the meat to caramelize and crisp up under the broiler.
Yes, you should not use certain types of pans under broilers. Don’t use them unless your nonstick pan specifically says they can be used under a broiler. Also, you should avoid using any type of glass bakeware (such as Pyrex) on broilers. I use a ceramic baking pan.
If you want to take advantage of high oven temperatures for a crispy side dish, try these mashed Brussels sprouts or potato skins. They will need to be roasted before you switch the oven to roast, but you can re-broil them with the salmon as directed. Be sure to pay close attention to the salmon and the timing of these side dishes as they will be done at different times under the broiler.
- 4 6 ounces salmon fillets
- 2 spoon Extra virgin olive oil
- 1 batch seasoning Salmon Seasoning or seasoning of your choice
- chopped fresh herbs such as parsley, dill or chives (optional, for serving)
- storage: Refrigerate salmon in an airtight storage container for up to 2 days.
- reheat: Gently reheat leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
- freeze: Freeze salmon in an airtight, freezer storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Serve: 1(4), without seasoningCalories: 303kcalprotein: 34Gfat: 18GSaturated fat: 3GPolyunsaturated Fats: 5GMonounsaturated Fats: 9Gcholesterol: 94mgPotassium: 834mgVitamin A: 68IUcalcium: 20mgiron: 1mg
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