The Best Broiled Salmon (Simple Seasoning, 8 Min Broil!)
6/7/2026
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This is the simplest, most reliable way to cook salmon — and it only takes 8 minutes under the broiler. Season it up with my homemade salmon seasoning, slide it under the broiler, and dinner is done in less than 20 minutes.
If you love my honey sriracha broiled salmon, think of this as the back-to-basics version. No glaze, no frills — just perfectly seasoned, flaky salmon every single time.
Why You’ll Love This Broiled Salmon
- Ready in 18 minutes: 10 minutes of prep and just 8 minutes under the broiler.
- 3 ingredients: Salmon, avocado oil, and my homemade salmon seasoning — that’s it.
- Perfectly flaky every time: The broiler gives you a beautifully caramelized top with a tender, flaky center.
- Naturally gluten-free and dairy-free: A healthy dinner the whole family will love.
- Year-round recipe: Serve it alongside roasted veggies in the winter or a fresh salad in the summer.
Ingredients You’ll Need
- Salmon filets: You’ll need about 1.5 lbs. (4 filets). Look for filets that are similar in thickness so they cook evenly.
- Avocado oil: Great for high-heat cooking like broiling. You can spray or rub it on.
- Salmon seasoning: My homemade blend of smoky and sweet spices. Make it ahead and keep it in your pantry — you’ll use it all the time.
How to Broil Salmon
Broiling is one of the easiest cooking methods out there — here’s how to do it perfectly every time.
Step 1: Preheat and Prep
Set your oven to broil on high. Line a baking sheet with parchment paper for easy cleanup.
Step 2: Oil and Season
Place the salmon filets on the baking sheet and spray or rub each one with avocado oil. Sprinkle generously with salmon seasoning and massage it into the salmon on all sides.
Step 3: Broil
Slide the baking sheet under the broiler and cook for 8 minutes. The salmon is done when it reaches an internal temperature of 125-130ºF and flakes easily with a fork.
Tips for the Best Broiled Salmon
- Watch the thickness: Thicker filets may need 1-2 extra minutes. Thinner filets might be done a minute early. An instant-read thermometer is your best friend here.
- Don’t skip the oil: It helps the seasoning stick and promotes that gorgeous caramelized top.
- Use parchment paper: Salmon sticks to everything. Parchment makes cleanup a breeze.
- Keep an eye on it: Broilers run hot, and every oven is a little different. Start checking at the 6-minute mark.
What to Serve with Broiled Salmon
This salmon is incredibly versatile — here are some of my favorite pairings:
- Roasted vegetables: Broccoli, asparagus, or Brussels sprouts
- Steamed rice: White, brown, or cilantro lime
- Fresh salad: A simple green salad with lemon vinaigrette
- Roasted potatoes: Crispy baby potatoes or sweet potato wedges
Storage
Store leftover broiled salmon in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 275ºF for 5-10 minutes to keep it from drying out. Leftover salmon is also delicious served cold on top of salads.
More Salmon Recipes
Can’t get enough salmon? Try some of my other favorites:
- Honey Sriracha Broiled Salmon
- Pan Seared Salmon with Lemon Butter
- Oven-Baked Salmon in Foil
- Grilled Salmon in Foil
Broiled Salmon
Equipment
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Baking Sheet
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Parchment Paper
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Instant-read thermometer
Ingredients
- 4 salmon filets, ~1.5 lbs. total
- avocado oil, for spraying or rubbing
- 1 tablespoon salmon seasoning
Instructions
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Preheat the oven to broil on high and line a baking sheet with parchment paper.
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Place the salmon filets on the prepared baking sheet and spray or rub each filet with avocado oil.
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Season the salmon generously with salmon seasoning, massaging the rub into the salmon on all sides.
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Transfer the baking sheet to the oven and broil for 8 minutes or until the salmon reaches an internal temperature of 125-130ºF and is flaky.
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Remove from the oven and serve immediately on its own or alongside your favorite vegetables.
Tips & Notes
- The cook time may vary depending on how thick your salmon filets are. Thicker filets may need 1-2 extra minutes under the broiler.
- For best results, use an instant-read thermometer to check doneness — 125ºF for medium-rare, 130ºF for medium.
- This recipe pairs beautifully with roasted vegetables, a simple salad, or steamed rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography by: The Wooden Skillet
Kategóriák
Home,Recipes,Meal,Lunch and Dinner,Fish & Seafood: