If you’re looking for THE BEST broiled salmon ever, this is it…seriously! It has a seasoning rub that gets caramelized under the broiler and the salmon turns out so moist. I don’t use the term “best” lightly! It’s ready in just over 10 minutes making it a perfect weeknight dinner.
This is such an easy salmon recipe. It’s just a whole salmon filet, some oil, and a seasoning rub. Aside from putting the seasoning rub together, this only takes about 10 minutes in the oven. You can even prep the salmon the night before with the rub and let it sit in the fridge over night for even more flavor!
You might be wondering…why broil the salmon instead of baking it? Over-cooked salmon gets very dry. So if you want that wonderful caramelization on the top and the crispy edges, you want to broil the salmon so it cooks faster at a higher temp. If you have a very thick piece of salmon (thicker than 1 and 1/2 inches, you can bake it first and then just broil for the last couple of minutes.
Ingredients for the best broiled salmon rub!
(See exact measurements at the bottom of this page)
- brown sugar
- garlic powder
- black pepper
- onion powder
- and you’ll need some oil (I use avocado oil)
All you need to do is brush about 1 tablespoon of oil on the salmon. I like to use avocado oil or canola oil. Olive oil tends to smoke under the broiler’s high temperature. After brushing with oil, just mix together the rub ingredients and sprinkle it all over. I like to press it in after to make sure it stays in place.
How to broil a salmon fillet:
Set your oven to a high broil and make sure you have a rack set in the center of the oven. If you have the rack too high, the salmon will burn before it’s cooked inside. And if you have it too low, you won’t get the caramelization of the brown sugar. This is a whole 2 pound piece of salmon but you could also make this recipe with individual salmon pieces. Just follow the same instructions.
You’ll want to place the salmon in the oven and check it after about 7-8 minutes. If it looks like it’s getting too browned on the top, just lower it to the bottom of the oven for another minute or two.
How to know when salmon is done:
When salmon is raw, it’s a bright orange translucent color. When it’s done, it will change to a more pinkish opaque color. I like to take my fork and just poke at a little piece of the thickest section. The center should still be slightly translucent and the edges should flake apart easily. Be careful not to overcook it. If you are worried, you can use a thermometer. Salmon should be cooked to about 125-130 degrees Fahrenheit.
What to serve with broiled salmon:
- Parmesan Roasted Broccoli
- Potatoes Au Gratin
- Homemade white rice
- Roasted Cauliflower with Cumin and Coriander
THE BEST Broiled Salmon
- aluminum foil
- sheet pan
- Non-stick spray or extra oil or greasing the pan
- 2 pound whole salmon filet (or 4-6 Individual pieces)
- 1 tablepoon avocado oil or canola oil
- 4 teaspoons brown sugar
- 2 teaspoons salt
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- Pre-heat your oven to a high broil and line a baking sheet with aluminum foil. Make sure you have an oven rack placed in the center.
- Spray the foil with non-stick spray or brush with oil to prevent sticking.
- Place the salmon on the lined and greased baking sheet. (If your salmon has skin, lay it skin-side down.)
- Brush the salmon with the tablespoon of oil.
- Mix together the rub ingredients and sprinkle all over the top of the salmon then press it in gently with your hands to keep it in place.
- Place the salmon in the center rack of the pre-heated oven.
- Check at 7-8 minutes. If the top is getting too dark and the salmon hasn't finished cooking, you can either cover it loosely with foil or move it to the bottom rack for another 2-3 minutes.
- The whole filet usually cooks in about 10 minutes. (See above in the post for how to tell when it's done)