Broiled Salmon results in the crispiest, juiciest, most tender crispy salmon! A few tips and tricks in this easy recipe transforms your salmon into a restaurant-quality meal that impresses every time!
As the self-proclaimed number one fan of salmon, my motivation to come up with the best salmon recipes is virtually limitless.
Well, I present to you today what I consider to be the absolute best way of cooking salmon, beyond the shadow of a doubt!
For years, I made my My Go-To Crispy Salmon Recipe, which results in amazing texture and flavor and has been a tried and true recipe for numerous readers!
That method is to broil the salmon for 10 to 15 minutes, or until it’s crispy up top and cooked through.
The one issue with this strategy is the top cooks quicker than the middle so you sometimes must burn the top in order to get fish that’s fully cooked through.
Well, my new and improved favorite way of making baked salmon fixes this issue AND an added bonus is we get a crispy bottom too. Plus, it is probably one of the easiest ways of achieving absolutely perfect salmon.
I’ve found the best way to perfect salmon in the oven is to first bake the salmon at 420 degrees Fahrenheit on a lower oven rack and then switch the oven to the High broil setting and broil for another 5 to 8 minutes on a higher oven rack.
Using this method, you’re left with salmon that is still remarkably tender and juicy on the inside but is crispy both on the bottom and the top.
Essentially, it is the absolute best oven baked crispy salmon recipe I’ve encountered to date. If you’re a salmon lover, you must try this simple salmon recipe and see how it compares!
However, I will say, Crispy Skillet Salmon is right on par, as it turns out with the same amazing texture.
Whether you bake salmon or cook it in a skillet, a couple tips and tricks is all you need to win you the most amazing salmon every single time.
Let’s discuss the simple ingredients needed to make this basic salmon recipe.
Ingredients for Broiled Salmon:
One of the best parts of any great recipe is you shouldn’t need a tremendous amount of ingredients to cover for quality. All we need is a few fresh ingredients!
Salmon: The star of the show! We need fresh salmon filets to make this incredible recipe. My personal favorite salmon for taste and texture is Atlantic Salmon, followed closely by wild-caught salmon, specifically King Salmon.
As an overall preference, I go with King Salmon because it has the highest ratio of omega-3 fatty acids of any other type of salmon. It still has amazing flavor and texture, but Atlantic salmon takes the cake for high fat content (and therefore deliciousness).
Coho salmon and sockeye salmon are also great options, though the filets tend to be thinner than Atlantic or King, so be sure to adjust the bake time accordingly.
I prefer skin-on salmon because I love the texture of crispy salmon skin, but you can also use salmon that has had the skin removed. Salmon steaks are also great in this easy salmon recipe.
For the freshest taste and best texture, I always try to go with fresh salmon filets from the seafood counter at the grocery store for the best results. If you only have access to frozen salmon, it will absolutely work too. Just be sure to thaw it completely before proceeding with the recipe.
Avocado Oil (or Olive Oil): Used to coat the flesh of the salmon to protect it during the baking process, I like using avocado oil because it has a high smoke point and neutral flavor, ideal for roasting at a high temperature. Extra virgin olive oil will work too. Avocado oil is ideal for cooking in high heat which is why I like to use it in recipes like this.
Garlic Powder: A little sprinkle of garlic powder goes a long way in giving the salmon a more powerful punch of flavor for richness and boldness. You can use onion powder in tandem with garlic powder if you have it on hand.
Paprika: Ground sweet paprika gives a touch of smokiness to the fish without it being overly obvious. It enhances the savory flavor of the dish and also
Sea Salt: Salt is the real deal maker here! At a minimum, all you need for perfect salmon is salmon and salt. Salt brings out the flavor of the fat so that you’re left with a melt-in-your-mouth experience. I like using Real Salt, but your favorite brand of sea salt will work just fine.
If you have a tried and true dry rub or seasoning blend that you use for salmon, feel free to put it to use here. Also feel free to use black pepper or lemon pepper seasoning.
You don’t need to use exact measurements when sprinkling the salmon with seasoning. In fact, the majority of the time, I just free-hand it and give the salmon filets a light shower of each seasoning and salt.
Now that we’re experts on the simple ingredients list, let’s make the best broiled salmon!
How to Make Perfect Broiled Salmon:
For the best result, use fish that is completely thawed and cut into individual salmon fillets that are between ⅓ pound and ½ pound each. If you have the time and forethought, bring the salmon out of the refrigerator and allow it to sit at room temperature for a few minutes.
Preheat the oven to 420 degrees Fahrenheit and move one of the oven racks to a shelf that’s near the bottom (I go do the second shelf up from the bottom).
Place salmon fillets in the baking dish skin side down and drizzle with avocado oil. Coat all of the flesh with oil to ensure it bakes evenly and doesn’t burn.
Sprinkle the salmon with sea salt, garlic powder, and paprika.
Bake on the lower shelf of the oven for 8 to 10 minutes (depending on your desired level of doneness), or until the salmon is fully pink and the fat appears white.
Remove the salmon from the oven, change it to the High Broil setting, and move one of the oven racks to the shelf that’s either 2nd or 3rd from the top of the oven. Don’t use the top rack, because if the fat hits the top heating element, it can start an oven fire.
Place the salmon under the broiler and broil salmon for 4 to 8 minutes, or until it has reached your desired level of crisp and doneness.
For medium salmon, aim for an internal temperature of 125 degrees, or for fully cooked salmon, cook to 145 degrees Fahrenheit.
Do note that thinner parts of the salmon filet will burn under the broiler. Pay close attention to thinner filets and pull them out when the color begins to look too dark. You can always leave the oven door propped open a few inches to ensure you get the perfect caramelized crust.
Truthfully, I love the burned bits of salmon, but for those who don’t love it, keep a close watch while the salmon is broiling.
Insert a meat thermometer into the thickest part of the fish in order to get an accurate read on the temperature.
Serve salmon with your choice of side dishes and fresh lemon wedges for a drizzle of lemon juice or soy sauce.
Store any leftover salmon in an airtight container in the refrigerator for up to 5 days.
If you’d like to cook asparagus while the salmon cooks, no sweat! Simply trim the rough ends, place asparagus on a baking sheet, drizzle it with avocado oil, sprinkle it with sea salt and put it in the oven with the salmon on the middle shelf (for the full duration the salmon is baking).
Also proceed forth and make my Soy Honey Salmon, which adds a simple 2-ingredient sweet glaze for a mind-blowing meal.
I think you’ll love the end result of this flaky salmon any night of the week.
How Long To Bake Salmon in the Oven:
Salmon is considered fully cooked when it reaches an internal temperature of 145 degrees F. Many argue it has the best texture around 125 degrees F, and is often fully safe to eat at that temperature.
Because different types of salmon vary so greatly in terms of fat content and thickness, the exact cooking time varies widely.
For instance, standard farm-raised Atlantic Salmon filets and King Salmon will take about 8 to 10 minutes of bake time at 420 degrees, and then 4 to 6 minutes under the high broiler. Very thick filets (or large filets) may require even longer.
Thinner, leaner salmon filets like sockeye salmon or coho salmon will take about 8 minutes of baking at 420 and 3 to 4 minutes of broiling.
I’ve found 400 degrees Fahrenheit to 420 degrees Fahrenheit to be the best temperature range for baking as the first step to lock in the moisture of the fish.
What Type Of Salmon To Use:
For the best taste and texture, use Atlantic Salmon or wild-caught King Salmon. For lower fat content, go with sockeye salmon or Coho salmon, which are both leaner fish.
Trout also works magically in this recipe, so if you have access to fresh trout, feel free to put it to use here.
Adjust the amount of salmon you use based on how many people you’re serving. In general, I plan for at least ½ pound of salmon per person.
For my friends or family who I know to be big eaters (I include myself in this), I plan for ¾ pound to 1 pound of salmon. It may seem like a lot, but you’d be surprised how much people can eat when the fish is just that good.
What to Serve With Salmon:
Looking for delicious side dishes to serve with salmon? My all-time favorite is roasted vegetables. I typically make my Big Batch Roasted Vegetables recipe, especially if I’m serving 4 or more people, to ensure everyone gets plenty of food. I also love leftover roasted vegetables so it’s a win if it doesn’t all get eaten.
Looking for a way of cooking salmon without any cooking oil? Check out my Poached Salmon Recipe.
For more serving inspiration, check out these healthy side dishes.
Healthy Side Dishes For Salmon:
- Easy Sauteed Vegetables
- Roasted Asparagus with Parmesan and Lemon
- Air Fryer Curry Cauliflower
- Perfect Roasted Carrots
- Kale Salad with Apple Pear and Roasted Pecans
- Roasted Yams with Honey Walnuts and Raisins
- Gingered Butternut Squash Soup with Beet Slaw
And that’s it! Everything you need to make the best salmon recipe for a nourishing, filling feel-good meal in a short amount of time!
If you enjoy the convenience of broiled fish recipes, you’ll surely get a kick out of this perfect salmon.
I love that this simple recipe is easy enough to make on busy weeknights, yet turns out so perfectly that it’s fit for any fancy occasion.
If you try this recipe, please feel free to leave a 5-Star review (if you see fit) along with any other comments you have!
- Preheat the oven to 420 degrees Fahrenheit and move one of the oven racks to a shelf that’s near the bottom (I go do the second shelf up from the bottom). Coat a casserole dish or rimmed baking sheet (or sheet pan) with a thin layer of avocado oil so that the salmon doesn’t stick to it.
- Place the salmon filets in the baking dish skin side down and drizzle with avocado oil. Coat all of the flesh with oil to ensure it bakes evenly and doesn’t burn.
- Sprinkle the salmon with sea salt, garlic powder, and paprika.
- Bake on the lower shelf of the oven for 8 to 10 minutes (depending on your desired level of doneness), or until the salmon is fully pink and the fat appears white.
- Remove the salmon from the oven, change it to the High Broil setting, and move one of the oven racks to the shelf that’s either 2nd or 3rd from the top of the oven. Don’t use the top rack, because if the fat hits the top heating element, it can start an oven fire. Place the salmon under the broiler and broil salmon for 4 to 8 minutes, or until it has reached your desired level of crisp and doneness.
- For medium salmon, aim for an internal temperature of 125 degrees, or for fully cooked salmon, cook to 145 degrees Fahrenheit.
- Serve salmon with your choice of side dishes and fresh lemon wedges for a drizzle of lemon juice or soy sauce.
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