Lemon Garlic Broiled Salmon

Updated: May 1, 2021

Broiled salmon in a lemony garlic sauce that's ready in under 20 minutes.  This no-fuss salmon is key to having dinner on the table quick, fast, and in a hurry.  It's made with beautiful fresh salmon and a few other common ingredients that you may already have in your pantry or fridge.

If you're a little intimated by the thought of broiling salmon, there's no reason to be.  You'll be shown a few easy steps that will have you making perfectly broiled salmon each and every time. 

If you love salmon, let me help you take the guess work out making this delicate fish.  There's no fancy ingredients or equipment needed. So, let's dive in... up first is the list of ingredients.

Jump to:

• Ingredients
• Equipment
• How to remove skin from salmon
• How to broil salmon
• Difference between broiling and baking
• How long to broil
• How do I know when it's ready
• Tips
• How to store and reheat
• Serve with the following sides
• You may also like
• 📖 Recipe

Ingredients

• Fresh salmon/Steelhead
• Kosher salt
• Black pepper
• Red pepper flakes
• Fresh garlic cloves
• Lemon
• Grape-seed oil (or olive oil)
• Clarified butter (or regular butter)
• Parsley (for garnish)

Equipment

• Quarter size baking sheet, Cast iron skillet or other oven-safe pan that can withstand high heat
• Chef's knife
• Cutting board or other flat surface used for removing skin
• Parchment paper and foil used for removing skin and for easy cleanup

How to remove skin from salmon

If you prefer not having the skin on your salmon, simply ask the butcher to remove it; however, if a butcher isn't available you can remove the skin yourself. It's actually easier than you might think.

Here's how you do it:

• Line a cutting board or a small area on your counter top with foil then add parchment paper on top of the foil
• Place your salmon on the prepared surface with the skin-side down
• Place the smallest side of the salmon toward you
• Using a chef's knife or other sharp knife, start by running the knife between the flesh of the salmon and the skin with the knife at an angle (sharp side pointing downward)
• As you cut, hold the skin with your weak hand (in my case that would be my left hand) and gently pull toward you while using your stronger hand to cut toward the other end (or away from you)
• Lift the flesh up to make sure you're only cutting away the skin and not any of the flesh
• Once you reach the opposite end of the salmon with your knife, you can simply remove the skin and discard
• This process should take less than 5 minutes

How to broil salmon

• Remove the skin from the salmon if you do not like the skin. Wash the salmon and thoroughly pat dry with paper towels.
• Place salmon on quarter size baking sheet and pour the lemon garlic vinaigrette over the top and season. The lemon garlic vinaigrette allows the salmon to stay moist while being cooked under very high heat.
• Place the salmon under the broiler just until the salmon is opaque in color and slightly caramelized on top. This step is quick so please set your timer.
• Remove the salmon from the broiler and serve with your favorite side dishes.

It's really that simple.

Difference between broiling and baking

Broiling is different than baking although both are done using an oven. When broiling, food is exposed to very high heat which allows your food to cook quickly, caramelize or char.

If your oven doesn't have an on/off button for broiling, refer to your oven's manual. Typically broiling can be set between 500 to 550 degrees F.

How long to broil

Salmon is a very delicate fish and when it's broiled it only requires 7 to 10 minutes. I would recommend using a timer to prevent the salmon from becoming over cooked and tasting dry.

How do I know when it's ready

Remember that salmon cooks really fast, and it's important to pay close attention when you're cooking such a delicate fish.

When broiled, the outside surface of the salmon will become slightly caramelized while the inside should be soft and the flesh should flake easily when using a fork.

The inside may look as though it isn't done when in fact it is done. Even when removing the salmon from the broiler, carry-over cooking should be taken into account.

If you're unsure, you can always use an instant meat thermometer to check the internal temperature of the salmon. The USDA recommends that fish of any type should be cooked at a minimum of 145 degrees F.

Tips

• To get good caramelization, make sure the salmon is dried thoroughly
• Salmon can become over cooked really fast (within minutes), pay close attention and use a timer if necessary when broiling, grilling, baking or even pan frying salmon.
• You can substitute grape-seed oil for a really good olive oil.
• This salmon recipe cooks fast, make sure your sides are ready ahead of time.
• Use a quarter size baking sheet instead of a larger one to keep the lemon garlic vinaigrette from spreading too much away from the salmon.

How to store and reheat

To reheat, wrap the salmon in foil and place in a 375 degree preheated oven and heat until just warm. Do not heat to long as the salmon can become dry.

To store, place any leftover salmon in an airtight container or in a ziploc bag and place in the fridge for up to 2 days .

Serve with the following sides

Serve this lemon garlic salmon recipe with:

• Herb Garlic Mashed Potatoes
• Oven Roasted Potatoes
• Crispy Oven Roasted Broccolini
• Roasted Asparagus With Garlic

You may also like

• Cajun Grilled Salmon In Foil
• Pan Seared Salmon
• Easy Whole30 Salmon Cakes

Connect with me on Instagram and Pinterest for more recipe ideas.

📖 Recipe