Description
This broiled salmon recipe is quick, easy, and delicious. Serve it with your favorite sauces like Chimichurri, Dill Sauce, or Lemon Caper Sauce for a burst of flavor.
Ingredients
Scale
- 1 pound wild caught salmon fillets, skin on
- Olive oil, for brushing
- 1/2 teaspoon kosher salt, plus more for brining
- Freshly ground black pepper
- To serve: Chimichurri (recommended!), Dill Sauce, or Lemon Caper Sauce
Instructions
- In a shallow dish, whisk together 4 cups room temperature water and 3 tablespoons kosher salt until it dissolves. Place the salmon in the water and wait for 15 minutes.
- Preheat the broiler to high. (Make sure the oven rack is positioned so the salmon is approximately 6 inches from the heating element.)
- Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil skin side down. Brush salmon with a bit of olive oil and sprinkle with 1/2 teaspoon kosher salt (evenly divided among the fillets) and fresh ground pepper.
- Broil for 4 to 5 minutes for very thin salmon or 7 to 10 minutes for 1-inch thick salmon, until it’s just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center).
- Serve spritzed with lemon wedges or with sauces like Chimichurri, Dill Sauce, or Lemon Caper Sauce. Store leftover salmon refrigerated for up to 3 days.
Notes
- Brining the salmon enhances its flavor and moisture.
- For best results, use a meat thermometer to check the doneness of the salmon.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Broiling
- Cuisine: American
Nutrition
- Serving Size: 1 fillet