Easy Broiled Salmon Recipes

EASY BROILED SALMON

Steps:

• Heat the broiler on high and set an oven rack directly below the heating element (4 inches below). Line a large rimmed broiler-safe baking sheet with foil (for easy cleanup).
• Generously spray both sides of the salmon fillets with olive oil.
• Place the fish fillets in the pan, skin side down. Sprinkle their tops with kosher salt, black pepper, garlic powder, and dried thyme.
• Lightly spray the tops again, to help keep the spices (especially the thyme) moist and prevent them from scorching under the broiler.
• Broil the salmon until opaque and cooked through, about 4 minutes. Serve immediately.

BROILED SALMON

Steps:

• Heat broiler and line a baking sheet with parchment. In a small bowl, mix together mustard, garlic, shallot, thyme, rosemary, and lemon juice and season with salt and pepper. Spread mixture all over salmon fillets and broil, 7 to 8 minutes.
• Garnish with more thyme and lemon slices and serve.

EASY BROILED SALMON RECIPE

Steps:

• 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 on 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 that is 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 in.
• Add in green onions to the sauce and serve the salmon with the sauce.

15-MINUTE BROILED SALMON AND BROCCOLI

Steps:

• Preheat the broiler and set a rack 2 inches from the heat.
• On a large sheet tray lined with aluminum foil, toss the broccoli with the olive oil and a large pinch of salt and pepper. Spread the broccoli out into a singer layer. Broil the broccoli while you prepare the salmon.
• Thinly slice the scallions and finely grate the lemon zest, then add them to a small bowl with the mayonnaise, Dijon mustard and a pinch of salt and pepper. Whisk to combine.
• Remove the broccoli from the oven. (Parts of the broccoli should be lightly charred.) Use a spatula to stir the broccoli and move it to the outer edges of the baking sheet. Sprinkle each fillet all over with salt and pepper and place them in the center of the baking sheet. Divide the mayonnaise mixture on top of the fillets, spreading to cover. Broil, rotating the pan halfway through, until the sauce has turned deep golden brown and the salmon is opaque, about 5 minutes. Meanwhile, cut half of the zested lemon into wedges.
• Divide the salmon, broccoli and lemon wedges among 4 plates and serve immediately.

BROILED SALMON

Steps:

• Coat each salmon fillet with the olive oil (just enough to make it shine, not drip) and salt and pepper.
• Preheat grill to medium-high heat and place the salmon skin side up, (even if the skin has been removed) this is VERY important. Then close the lid and allow to cook about 5 to 7 minutes. Check the grill to make sure there are no flame flare-ups and the salmon is cooking evenly, and let cook another 3 to 4 minutes. You are going to let the fish cook about 90 percent on this side. After about 8 to 9 minutes the salmon should turn over easily and allow to finish another 3 to 4 minutes. Remove from grill and serve with your favorite side dishes. The entire cooking time should be about 10 to 12 minutes.

EASY BROILED SALMON

Steps:

• Preheat broiler.
• Whisk together mayonnaise, mustard, and paprika in a bowl. Smear almost one-half on one side of salmon lightly.
• Broil salmon about 3 inches from flame for 4 minutes.
• Turn steaks and smear rest of dressing mixture on them. This coating should be a bit heavier than that on the other side. Broil for another 4 minutes.
• NOTE: Don't be afraid to substitute other mustards for the Dijon. I found a mustard with dill that works perfectly. I also like the Jack Daniels mustard. Or substitute 1/2 teaspoon dry mustard with lemon pepper for the paprika.

MELT-IN-YOUR-MOUTH BROILED SALMON

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a jelly roll pan with aluminum foil, and spray with nonstick spray.
• Place garlic and olive oil in a small microwave safe bowl and cook on High for 1 1/2 minutes. Melt the butter in a saucepan over low heat, and stir in the garlic mixture. Remove from heat; stir in the Worcestershire sauce, lemon juice, white wine, black pepper, garlic salt, and fines herbs.
• Place the salmon fillets skin-side down on the prepared pan. Spoon about 1/3 of the butter sauce over the fillets, and sprinkle evenly with the fresh dill.
• Broil in the preheated oven for 3 minutes. Turn salmon fillets so that the side of the fillet faces up, and baste fillets with about 1/3 of the butter sauce; broil for 3 minutes. Turn the fillets to place the opposite side facing up; spoon on the remaining butter sauce; broil until the fish flakes easily with a fork, about 3 additional minutes.

BROILED SALMON AND ASPARAGUS WITH HERBS

Steps:

• In a medium serving bowl, toss together the herbs, scallions, red-pepper flakes, lemon juice and 2 tablespoons of olive oil, and season to taste with salt and pepper. Season with more lemon or oil as needed until the leaves look glossy. Set aside.
• Heat the broiler with a rack 6 inches from the heat source.
• In a small bowl, mix the soy sauce and mustard until smooth. Add the asparagus to a large sheet pan, toss with the remaining 1 tablespoon of oil, then season well with salt and pepper. Move the asparagus to the sides, and place the salmon skin side down in the center. Season the salmon with salt and pepper, brush the tops and sides with the soy mixture, then toss the asparagus in the rest of the soy mixture. (Use a paper towel to wipe off excess soy on the sheet pan, as it will smoke.)
• Broil until the salmon is opaque with a deep brown crust, about 6 to 8 minutes for medium rare, and 8 to 10 minutes for medium, depending on the strength of your broiler and the thickness of the salmon. (Reduce cooking time by 1 to 2 minutes for thinner fillets.) If it looks like it's browning too quickly or smoking excessively, move to a lower rack to finish cooking. Top the salmon and asparagus with the herb salad or serve on the side with a final round of pepper.