Easy Broiled Salmon Recipe

This easy broiled salmon recipe with garlic, lemon, and the simple-to-make delicious sauce comes together in under 30 minutes. If you’re in a pinch and need a seriously delicious entrée to serve to family and guests, this dish is for you.

I would eat salmon for every meal; I love it that much. If you’re a huge salmon fan like me, check out my Salmon Burgers or Brown Sugar Salmon.

Broiled Salmon

Broiled salmon is an easy, quick dish where fresh or frozen and thawed salmon is placed directly under the broiler in the oven and is cooked until it’s lightly browned and cooked. You can incorporate many different ingredients into the recipe to add flavor, such as blackening seasonings, a marinade, or sauce.

When it comes to cooking salmon, whether that’s broiling or another cooking method, I always prefer to cook it with the skin on. While you can eat the cooked skin, I believe it serves a bigger purpose. It will help season and keep your fish moist since it will seal all the juices while broiling it.

Ingredients and Substitutions

• salmon – I use wild-caught fresh skin on the salmon side for this recipe. You can also use frozen that is thawed, and in addition, you can cut the salmon into individual portion sizes instead of keeping it whole.
• Lemon – S0me freshly squeezed lemon juice will help brighten up the salmon.
• Garlic – I used a few fresh garlic cloves to enhance the flavors. You can substitute with 2 teaspoons of garlic granules or powder.
• Oil – You can use olive or avocado oil.
• Wine – Dried red wine such as cabernet sauvignon, merlot, or Shiraz will work. Pick anything that you would want to drink.
• Vinegar – You will need red wine vinegar for this. If you must, you can use sherry vinegar or white wine vinegar.
• Soy – Any good shoyu or tamari-style soy sauce will work.
• Butter – I always use unsalted butter in my cooking and baking to control the sodium content and not a butter company.
• Onions – You will need some sliced green onions for this. Feel free to substitute with chives.

How to Make Broiled Salmon

Coat the fish in lemon juice, finely minced garlic, olive oil (or melted butter), salt, and pepper.

Place the salmon about 8-10” away on the middle rack from the top heating broiler element on the top of the oven, and broil at 500° or medium for 8-10 minutes.

Remove the fish from the oven and let it rest for 3 to 4 minutes before serving.

How to Make a Sauce for Salmon

1. Mix equal parts (1/3) of red wine, vinegar, and soy sauce until combined.
2. Heat the sauce until it becomes hot.
3. Whisk in cold unsalted butter over simmering low heat until it is incorporated.
4. Finish with green onions and serve alongside the broiled salmon recipe.

Make-Ahead and Storage

Make-Ahead: The salmon is meant to be eaten as soon as it is done cooking.

How to Reheat: To reheat the broiled salmon, place it back in a pan, cover it with foil, and cook in the oven for 10 minutes at 350°. You can also cook it in the microwave for 1:30 or until hot.

Storing and Freezing: This will hold in the refrigerator covered up for up to 4 days.  It will also freeze well covered for up to 3 months.  Pull it out as needed and let it thaw in the refrigerator before using it.

chef notes + tips

• If you feel like your salmon is starting to burn, remove it from the oven or drop it down a rack or two in your oven.
• I prefer to broil salmon over baking it. However, I sometimes bake it after pan-searing it to help cook it the rest of the way.
• The salmon skin will peel right off the meat of the fish once it’s cooked.
• You can use a cabernet sauvignon or a merlot for the red wine in the sauce. There will also be sauce left over before heating it in the pan.
• It’s best to cook the salmon with the skin to help seal in moisture.
• A medium setting or 500° is the perfect broiling temperature.
• I use the middle rack in the oven for this recipe.
• Flipping the fish when broiling it in the oven is unnecessary.
• I usually take the salmon out of the oven when it’s medium or 140° internally.

More Seafood Recipes

• Homemade Gravlax
• Cioppino
• Oysters Rockefeller
• Salmon Fajitas
• Shrimp Scampi

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Easy Broiled Salmon Recipe

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4.98 from 35 votes

This easy broiled salmon recipe with garlic, lemon, and the simple-to-make delicious sauce comes together in under 30 minutes.

Servings: 8

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Ingredients 

US CustomaryMetric

• 3 pound side of fresh salmon
• juice of 1 lemon
• 3 finely minced cloves of garlic
• 3 tablespoons olive oil
• 1 cup red wine
• 1 cup red wine vinegar
• 1 cup soy sauce
• 1 stick unsalted butter
• ¼ cups sliced green onions
• coarse salt and fresh cracked pepper to taste

Instructions

• Preheat the broiler to 500° or medium.
• Place the salmon skin-side down on a sheet tray lined with parchment paper or foil.
• Evenly squeeze the lemon juice all over the salmon. Rub the finely minced garlic all over the top of the salmon.
• Drizzle the olive oil covering the salmon, then season with salt and pepper.
• Place on a rack about 8-10 inches from the top heating element and broil it for 8-10 minutes or until browned and cooked. Set aside and rest for 3-4 minutes before serving.
• In a medium-size bowl, add in the red wine, red wine vinegar, and soy sauce and mix until combined. Save about 1/3 of the mixture for later use.
• Add the remaining 2/3 to a large saute pan and heat over medium heat until hot, about 1 to 2 minutes. Turn the heat to low and whisk in the butter until melted.
• Add green onions to the sauce and serve the salmon with the sauce. There will be plenty of sauce left over to use in other recipes.

Notes

Make-Ahead: The salmon is meant to be eaten as soon as it is done cooking.

How to Reheat: To reheat the broiled salmon, place it back in a pan, cover it with foil, and cook in the oven for 10 minutes at 350°. You can also cook it in the microwave for 1:30 or until hot.

Storing and Freezing: This will hold in the refrigerator covered up for up to 4 days.  It will also freeze well covered for up to 3 months.  Pull it out as needed and let it thaw in the refrigerator before using it.

If you feel like your salmon is starting to burn, remove it from the oven or drop it down a rack or two in your oven.

I prefer to broil salmon over baking it. However, I sometimes bake it after pan-searing it to help cook it the rest of the way.

The salmon skin will peel right off the meat of the fish once it’s cooked.

You can use a cabernet sauvignon or a merlot for the red wine in the sauce. There will also be sauce left over before heating it in the pan.

It’s best to cook the salmon with the skin to help seal in moisture.

A medium setting or 500° is the perfect broiling temperature.

I use the middle rack in the oven for this recipe.

Flipping the fish when broiling it in the oven is unnecessary.

I usually take the salmon out of the oven when it’s medium or 140° internally.

Nutrition

Calories: 340kcalCarbohydrates: 3gProtein: 37gFat: 16gSaturated Fat: 2gCholesterol: 94mgSodium: 1699mgPotassium: 958mgFiber: 1gSugar: 1gVitamin A: 99IUVitamin C: 1mgCalcium: 35mgIron: 2mg

Course: Main

Cuisine: American, Asian

Author: Chef Billy Parisi