Broiled Salmon
The absolute best baked salmon recipe! By first baking and then broiling salmon, we're left with the most amazing crispy texture on the outside yet tender juicy salmon on the inside! Serve with your favorite side dishes for an amazing meal!
Servings: 4 servings
Calories: 316kcal
Ingredients
- 1 to 2 pounds salmon cut into individual filets
- 1 Tbsp avocado oil
- 1/2 tsp sea salt to taste
- 1 tsp garlic powder
- 1 tsp paprika
Instructions
- 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.
Notes
Insert a meat thermometer into the thickest part of the fish in order to get an accurate read on the temperature.
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.
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).
Nutrition
Serving: 8-oz. salmon filet | Calories: 316kcal | Protein: 46g | Fat: 14g