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Broiled Salmon proves that an old recipe can learn new tricks. Perfectly crispy on top, gloriously juicy within, and on the table in less than 15 minutes, cooking salmon under your oven’s broiler is one of the most scrumptious ways to cook it.

Broiled salmon with salmon seasoning

Salmon and I are basically besties.

It is one of my favorite all-time healthy proteins.

And my hour of need happens to be every night around 6:30 p.m. DINNER TIME!

Four pieces of broiled salmon with herbs on a plate

A New Way to Cook Salmon

Salmon is a versatile and hearty fish that does well with a wide range of cooking methods, especially those at high temperatures like Grilled Salmon and Pan Seared Salmon.

Most often, I use the easiest and most popular way to cook salmon, in the oven with this simple Baked Salmon recipe.

Then, I came across an article in Serious Eats advocating that broiled salmon is superior to baked.

GASP! The nerve.

Have these people not tried my knock-out Honey Garlic Salmon and Bourbon Glazed Salmon???

I digress.

Healthy broiled salmon on a plate

Broiled Salmon vs. Baked Salmon

While I can’t say whether it is better to broil or bake salmon in all circumstances—both are extremely healthy, effective, and fast methods to cook mouthwatering salmon at home—broiling salmon does have some advantages we enjoyed.

  • The difference between baking and broiling salmon fillets is that the broiled salmon gets crispier on top than baked salmon, since the salmon is positioned closer to the oven’s upper heating element, and that heating element is intense.
  • Broiled salmon is the best method to cook salmon quickly. A 6-ounce portion of salmon needs to broil for 7 to 9 minutes only (check it at 6 minutes, just to be safe).
  • If you like your salmon on the medium-rare side, broiling is especially effective, because it cooks the top quickly, before the center overcooks.


Since the broiler heat is high and best for quick cooking, I found broiling worked best for individual salmon portions.

For a large portion (like a whole side of salmon), I recommend baked salmon at 425 degrees F, which cooks the salmon more gently and evenly.

You can always pop it under the broiler at the very end if you’d like to crisp the top.

Four broiled salmon fillets on a plate

How to Make Broiled Salmon

Use this recipe for succulent, crispy broiled salmon fillets.

You can flavor it with just salt, pepper, and lemon, take things up a level with our house favorite magic Salmon Seasoning (it’s a magical blend of smoked paprika, garlic powder, kosher salt, brown sugar, mustard, and more), or use this quick Salmon Marinade.

Broiler Temperature & Rack Position

While some ovens let you set a broiler temperature, others have just one broiler option, which is typically between 500 degrees F and 550 degrees F. This is the temperature that the oven will be at the highest point.

  • For broiled salmon, position the rack about 6 inches from the top of the oven.
  • The best broiled salmon temp is 550 degrees F—if you have the option to set the temperature. If you don’t have a broiler temperature setting option, simply select “broil.”

The Ingredients

  • Salmon. Salmon fillets are flavorful, quick-cooking, and a wonderful source of lean protein. The broiling method used in this recipe results in a deliciously tender inside and crisp outside.

Skin or No Skin?

I recommend making broiled salmon with skin-on salmon, as it keeps the fillet from falling apart when serving. It can also help keep it moist.

  • Oil. Helps the top of the salmon crisp and brown without burning.
  • Seasoning. While I love using a homemade salmon seasoning mixture, you can swap in any store-bought or homemade seasoning you enjoy. Keep a couple of options on hand for variety.

The Directions

Four pieces of raw salmon in a baking dish
  1. Place the salmon fillets skin-side down in a baking dish lined with aluminum foil.
Seasoned fish fillets in a baking dish
  1. Add the oil and seasoning.
Four pieces of fish in a baking dish
  1. About 7 to 9 minutes is how long it takes to broil salmon in an oven. Let rest for a few minutes, then DIG IN!

How to Know When Salmon is Done Broiling in the Oven

  • Temperature. Check the temperature of your salmon using an instant read thermometer. When it reaches 135 degrees F, it’s finished.
  • Color. Checking the inside is how you visually tell if salmon is cooked. When your salmon is done broiling, the inside should no longer be dark pink or appear raw, and the top should be browned and crisp.
  • Texture. Salmon that is cooked through should be firm and flake easily with a fork.

NOTE: Anytime you are using the broiler, it is critical to keep an eye on your food. High heat means food can progress from “not done” to “done” to “overdone” in less than a minute.

Storage Tips

  • To Store. Refrigerate salmon in an airtight storage container for up to 2 days. 
  • To Reheat. Gently rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave. 
  • To Freeze. Freeze salmon in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Meal Prep Tip

Up to several months in advance, prepare your seasoning mixture. Store it in an airtight container at room temperature until you’re ready to finish the recipe.

Broiled salmon on a plate with a fork

Leftover Ideas

Flake leftover broiled salmon into small pieces, then swap it for the salmon in this Salmon Pasta recipe, or serve it over Salmon Salad.

What to Serve with Broiled Salmon

This is the best recipe for broiled salmon, and we can’t stop making it!

Just call me a broiler babe.

Frequently Asked Questions

Do I Need to Flip the Salmon?

No, there is no need to flip the salmon over for this recipe. Keeping the salmon skin-side down allows the flesh to caramelize and crisp under the broiler.

Are There Pans I Can’t Use for Broiling?

Yes, there are certain types of pans that you should not use under the broiler. Unless your non-stick pans specifically say they can be used under a broiler, do not use them. Also, you should avoid using any type of glass baking dish (such as Pyrex) with a broiler. I use a broiler-safe ceramic baking dish.

What Else Can I Broil with the Salmon?

If you’d like to utilize that high oven temp for a crispy side dish, try these Smashed Brussels Sprouts or Potato Skins. They’ll need to bake before you switch the oven to broil, but you can pop them under the broiler as soon as the salmon finishes up.

Can I Broil Frozen Salmon?

If you’re wondering how to broil salmon from frozen, I actually recommend letting the salmon completely thaw first. Once it has thawed, the seasonings you use will stick better, and the fish will cook more evenly. If you want to cook salmon from frozen, try Air Fryer Salmon.

Broiled Salmon

4.79 from 19 votes
Broiled salmon is a fast, super simple way to cook salmon that's tender and flaky inside with a delicious crispy top. Ready in 8 minutes!

Prep: 5 minutes
Cook: 7 minutes
Total: 12 minutes

Servings: 4 servings


  • 4 (6-ounce) salmon fillets
  • 2 tablespoons extra-virgin olive oil
  • 1 batch seasoning Salmon Seasoning or your seasoning of choice
  • Chopped fresh herbs such as parsley, dill, or chives (optional, for serving)


  • Position the oven rack to the upper third of your oven; it should be about 6 inches from the broiling element at the top.
  • Line a baking dish large enough to hold the salmon fillets in a single layer without touching with aluminum foil or broiler-safe parchment paper. Arrange the fillets evenly across the pan, skin-side down.
  • Brush the fillets with oil, then use a small spoon to sprinkle evenly with the Salmon Seasoning.
  • Broil the salmon fillets until the salmon flakes easily with a fork, it appears medium rare in the center, and the internal temperature on an instant read thermometer inserted at the thickest part reaches 135°F, about 7 to 9 minutes (check early at the 6-minute mark to gauge progress). If you prefer your salmon well-done, leave it in for another minute or so, until the internal temperature reaches 140°F. DO NOT overcook. If at any point the top of the salmon starts to look too dark for your liking, loosely tent it with foil.
  • Let the salmon rest 5 minutes (the carryover cooking will bring it all the way to temperature). Serve warm



  • TO STORE: Refrigerate salmon in an airtight storage container for up to 2 days. 
  • TO REHEAT: Gently rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave. 
  • TO FREEZE: Freeze salmon in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 


Serving: 1(of 4), without seasoningCalories: 303kcalProtein: 34gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gCholesterol: 94mgPotassium: 834mgVitamin A: 68IUCalcium: 20mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. My first time cooking salmon, and it turned out perfectly! Reached 140 degrees in 6 minutes under the broiler. So easy!! We’ll probably be eating salmon a couple times a week now! All of the tips and questions and answers were exceedingly helpful. Thank you!5 stars

    1. Hi Melissa! I actually have a whole section in the blog post called “broiler temperature and rack positions” It gives you various temperatures but typically it will be between 500 degrees F and 550 degrees F.